I roast the squash and a whole head of garlic together before anything hits the pot, because simmering raw cubes in broth leaves vegan butternut squash soup watery and a little flat. Once the cut sides caramelize in the oven, the squash blends into a thick bowl that actually tastes like squash instead of thin vegetable water.
A can of full-fat coconut milk rounds it out without turning the pot into coconut soup, and a few sage leaves in the onion pan give it that fall-kitchen smell. I usually eat a bowl next to a slice of my vegan banana bread, and on a cooler night it sits well beside a mug of vegan pumpkin spice latte. If I want a second pot that is more savory than sweet, I make my vegan lentil soup the same week.
Vegan Butternut Squash Soup
Ingredients
Method
- Heat the oven to 400 F. Rub the cut sides of the squash and the exposed garlic with 1 tablespoon of olive oil and a pinch of salt. Set both cut-side down on a parchment-lined sheet and roast until the squash is fork-tender and browned at the edges, 35 to 45 minutes. Let them cool until you can handle them.
- Warm the remaining tablespoon of olive oil in a large pot over medium heat. Cook the onion with a pinch of salt until it turns soft and translucent, about 6 to 8 minutes. Stir in the sage and cook for 30 seconds, until it smells toasty rather than grassy.
- Scoop the squash flesh out of the skins and squeeze the roasted garlic cloves out of their papers into the pot. Pour in the vegetable broth, coconut milk, maple syrup if using, nutmeg, remaining salt, and black pepper. Bring it to a gentle simmer and cook for 10 minutes so the flavors mix.
- Blend until completely smooth, either with an immersion blender in the pot or in batches in a standing blender (vent the lid and cover with a towel if the soup is hot). Return it to the pot if needed.
- Stir in the lemon juice, taste, and add salt if the soup still tastes flat. Loosen with a splash of vegetable broth if it is thicker than you want. Serve hot.
Notes
If the soup comes out thin or bland
| If this happens | Do this |
|---|---|
| Thin and pale | The squash was boiled in broth instead of roasted. Roast it cut-side down until the edges brown. |
| Tastes like coconut | You used too much coconut milk, or a light can. Stick to one full-fat can and the 4 cups of vegetable broth. |
| Flat after blending | Salt it after blending, then add the lemon juice. Blending dulls salt, so the pot always needs a second check. |
| Too thick to pour | Stir in vegetable broth a splash at a time over low heat until it loosens. |
FAQ
Can I use pre-cut butternut squash cubes?
Yes. Toss about 2.5 pounds of cubes with olive oil and salt, roast at 400 F until browned and tender, and skip the whole-head garlic if you don’t want to roast it separately. The flavor is a little less concentrated than roasting halves cut-side down, but it still beats simmering raw cubes in broth.
What can I use instead of coconut milk?
Blend 1/2 cup of soaked raw cashews with 1 cup of the vegetable broth and add that to the pot in place of the coconut milk. Oat milk works in a pinch, but the soup will be thinner and less rich.
Does it freeze well?
Yes, for about 2 months in a sealed container. Thaw it in the fridge, then reheat it gently and blend for a few seconds if the coconut milk has separated.
