Vegetarian Butternut Squash Soup Recipe
This Vegetarian Butternut Squash Soup is the best fall soup EVER! Made in one pot and make ahead friendly, it is vegetarian and gluten free, it can be easily made vegan by substituting coconut cream for creme fraiche.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 2 cloves fresh garlic minced
- 3 pounds butternut squash peeled and cut into 1-inch cubes
- 1 Granny Smith apple peeled, cored, and cut into 1-inch cubes
- 5 cups vegetable stock
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ cup Vermont Creamery creme fraiche optional (use coconut milk or cashew cream for vegan)
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
- Add in the garlic and cook for 30 seconds.
- Add in the cubed squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, then turn down the heat to medium-low, and cook until a knife inserted into a squash comes in and out easily, approximately about 20 minutes.
- Carefully puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix). Taste for seasoning and add more as necessary.
- Ladle soup into bowls. Top it off with a dollop of creme fraiche (or cashew cream) and garnish it with parsley. Serve.
Video
Notes
- Yields: This recipe makes approximately 6-7 cups of squash soup, ideal for 6 adult servings. The nutritional values below are per serving.
- Consistency: Is your soup too thin? Let it cook a bit longer so some of the liquid evaporates and the soup thickens. Is it too thick? Add a bit more stock and bring it to a boil.
- Make ahead: You can make this soup a day or two in advance, bring it to room temperature, and store it in an airtight container in the fridge. It will get thicker as it sits. When ready to reheat, transfer into a saucepan and add a bit of stock (no more than 1/2 cup) and warm it on medium heat.
- Storage & freezing: Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Nutrition
Calories: 164kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 846mg | Potassium: 923mg | Fiber: 6g | Sugar: 11g | Vitamin A: 27912IU | Vitamin C: 53mg | Calcium: 123mg | Iron: 2mg
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