Friends and folks!!!
Please say ‘Hi’ to colourful and richly flavoured vegan squash soup. Yes, you heard it right, I am talking about ‘butternut squash vegan soup’. This soup is ideal for presenting with a serving of mixed greens and some custom made bread.
Butternut squash! okay, I personally like to sauté it for a while before I put them into a grinder. This butternut squash soup is gonna rich, creamy and ultimately delicious. So let’s dive in!!
Just a question before we start, is there anything more soothing than chopping and simmering vegetables over a warm stove? I am not in hurry, you can think about it for a while..
Let’s continue!!
As you cook, the kitchen loads up with the smell of garlic and butternut squash, and when you are finished, steaming dishes of butternut squash soup (may endure over seven days if plan in enormous part) rewards you for your work. This encouraging soup incidentally turns out to be vegan, and is precisely exact thing we need. Moreover, this recipe is unbelievably adaptable so feel free to add some spices or nuts of your choice. You may also try other vegan dishes..
Above all, This veggie lover butternut squash soup is basic and reasonable to plan, and it’s perfect for all-time family meals, Thanksgiving suppers, or easy-going parties with companions.
Ingredients Need to make Butternut Squash Vegan Soup
1 medium / large onion 
3 garlic cloves
350 g butternut squash 
2 Tbsp. extra-virgin olive / mustard oil / butter
2 pieces of dry red chilli 
Ocean Salt, to taste
Freshly crushed black pepper, to taste
Cream / Greek yogurt for garnishing
How to make Vegan Butternut Squash Soup
Heat 2 tbsp mustard oil / butter / olive oil in a large pan and then add in 2 pieces of red dry chillies and afterwards, 1 medium size onion thinly sliced.
Sauté the onion till it becomes translucent and then add 350 gm sliced butternut squash, sauté for 2-3 minutes.
Add 2-3 clove garlic and stir for 4-5 minutes. then add ½ tsp sea salt and 1/4 tsp black pepper to it and sauté for a minute or 2 till it changes colour. Once it starts changing colour, add 2 cups of water and mix well.
Cover and boil for 15 minutes on medium flame. Cook the butternut squash well and allow to release the steam. After the mixture cools down, transfer the cooked butternut squash to a blender and blend to smooth paste.
Pro tip: Steam expands rapidly in a blender and can make ingredients to splatter all over. To prevent this, fill the blender only 33% of the way up, cover the top with a kitchen towel while blending. Additionally prior to putting the butternut squash in the blender, ensure it’s cool.
Empty the butternut squash soup into a large bowl and garnish with a tbsp of coconut milk / greek yogurt / cream. You may also use coriander / curry leaves for garnishing. This is optional, so feel free to skip. Serve ‘butternut squash vegan soup’ sprinkled with black/dark pepper (optional).
Note: As we are preparing vegan soup, coconut milk is the best to garnish with.
Recipe Variation
- Add coconut milk or cream.
- Top with chopped almonds, walnuts or pumpkin seeds.
- Add herbs (thyme, chives or rosemary) for topping.
- Decorate with cheese crumbles.
Vegan Butternut Squash Soup
Ingredients
- 1 piece onion medium
- 3 cloves garlic
- 350 g butternut squash
- 2 tbsp oil extra virgin / mustard / butter
- 2 piece dry red chilli
- ½ tsp ocean salt
- ¼ tsp crushed black pepper
- greek yogurt / cream garnishing
Instructions
- Heat 2 tbsp mustard oil / butter / olive oil in a large pan.
- Add in 2 pieces of red dry chillies and afterwards, 1 medium size onion thinly sliced.
- Sauté the onion till it becomes translucent.
- Now add 350 gm sliced butternut squash, sauté for 2-3 minutes.
- Add 2-3 clove garlic and stir for 4-5 minutes.
- Add ½ tsp sea salt and 1/4 tsp black pepper to it and sauté for a minute or 2 till it changes colour.
- Now add 2 cups of water and mix well.
- Cover and boil for 15 minutes on medium flame.
- Cook the butternut squash well and allow to release the steam.
- Transfer the cooked butternut squash to a blender and blend to smooth paste.
- Empty the butternut squash soup into a large bowl and garnish with a tbsp of coconut milk. You may also use coriander / curry leaves for garnishing. This is optional, so feel free to skip.
- Serve 'butternut squash vegan soup' sprinkled with black/dark pepper (optional).
How to Select Best Squash
- Avoid squash with brown patches or punctures. Also, if there are green patches on it, it means it’s not ready for cooking.
- Search for butternut squash with a strong beige tone, with no profound cuts or bruises.
- Pick a weighty squash as it indicates the freshness. Also, the skin should be hard.
Storage Instruction
Uncut squash should be stored in cool and dark place where sunlight won’t hasten its ripening. if store in a proper condition, squash can last for months.
Let leftover soup cool to room temperature and then store in an air tight container for up to 3-4 days.
FAQ
How to enhance butternut squash soup taste?
The taste of the soup enhances if you add some herbs or leaves. Herbs can also be used for garnishing. Also, roasting the butternut squash can definitely give better taste to the soup.
Is butternut squash soup a laxative?
Butternut squash is considered as great source of fiber thus good for stomach.
General QnA
Is butternut healthier than pumpkin?
Butternut squash and pumpkin both are healthier but as the squash contains more vitamins and iron compared to pumpkin, it’s is considered healthier.
What is the best / healthiest way to have squash?
Squash can be steamed, baked or roasted. There are various ways it can be cooked. For better taste, consider roasting the squash in oven.
