The BEST Vegan Butternut Squash Soup: Taste This First!

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and still creamy.

butternut squash

🥗Healthier: pumpkin

💰Cheaper: sweet potato

Pumpkin is nutritious and often less expensive.

Heat oil in a large pot over medium heat.

Add onion and garlic, cook until soft (about 5 minutes).

Add the squash and apple, cook for 5 more minutes.

Pour in broth to the squash mixture, and bring to a boil.

Reduce heat, and cook until the squash is tender (about 20 minutes).

Blend soup until smooth using an immersion blender, or transfer the soup to a regular blender for processing.

Stir in coconut milk. Taste and season with salt and pepper.

Ladle the creamy soup into bowls.

Top each bowl of finished soup with a small handful of finely chopped apple, a drizzle of coconut milk, a sprinkle of toasted pumpkin seeds, a few fresh thyme leaves, and a crack of black pepper.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens