Vegan Butternut Squash Soup

This creamy butternut squash soup will warm your soul on chilly days! Anyone who loves comforting, healthy meals will absolutely adore this recipe. The best part is it’s packed with Thai-inspired flavors that make it taste way fancier than it actually is to make.

Recipe Details

Timing & Servings: Prep Time: 25 minutes, Additional Time: 20 minutes, Total Time: 45 minutes, Serves: 8 people.

Nutrition Profile: Low-Carb, Nut-Free, Dairy-Free, Healthy Immunity, Low-Sodium, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 183 Calories, 14g Fat, 13g Carbs, 2g Protein.

Ingredients You’ll Need

Avocado oil: You’ll need 2 tablespoons of this healthy cooking oil. It has a nice neutral flavor and handles heat really well, making it perfect for sautéing our aromatics.

Onion: One cup of chopped onion gives us that sweet, savory base. Any yellow or white onion works great here – just dice it up nice and small so it cooks evenly.

Garlic: Fresh minced garlic is where the magic happens! You’ll need 1 tablespoon, which is about 3-4 cloves depending on size.

Ginger: One tablespoon of minced fresh ginger adds that warm, zesty kick. Don’t skip this – it makes the soup taste amazing!

Thai curry paste: This is our secret weapon for complex flavor! Two tablespoons will do the trick. Just make sure to check the label if you have shellfish allergies.

Vegetable broth: Four cups of low-sodium broth keeps things healthy while adding tons of flavor. You can use homemade or store-bought.

Butternut squash: One small squash (about 2 pounds) gives you roughly 5 cups when cubed. You can buy it pre-cut to save time!

Salt: Just half a teaspoon to bring out all those wonderful flavors.

Coconut milk: One 14-ounce can makes this soup incredibly creamy and rich. Full-fat works best for the creamiest texture.

Lime juice: One tablespoon of fresh lime juice brightens everything up. Plus, keep some lime wedges handy for serving!

Fresh cilantro: This is your beautiful, fresh garnish that adds color and a pop of flavor.

How to Make Vegan Butternut Squash Soup

Step 1: Heat your avocado oil in a large saucepan over medium heat. Add the chopped onion, minced garlic, and ginger. Cook everything while stirring for about 3 minutes until they start to smell amazing and soften up.

Step 2: Add the Thai curry paste and cook for one more minute. You’ll smell all those wonderful spices blooming – that’s exactly what we want!

Step 3: Pour in the vegetable broth, add your cubed butternut squash, and sprinkle in the salt. Bring everything to a nice rolling boil.

Step 4: Turn the heat down to keep things at a gentle simmer. Cook for 20 to 25 minutes, stirring occasionally, until your squash is fork-tender.

Step 5: Stir in the coconut milk and lime juice. Cook for just 1 to 2 minutes more until everything is heated through, then remove from heat.

Step 6: Time to make it creamy! Use an immersion blender right in the pot, or carefully transfer to a regular blender in batches. Blend until smooth and gorgeous.

Step 7: Serve hot with fresh cilantro on top and lime wedges on the side. Your kitchen will smell incredible!

Easy and Quick Vegan Butternut Squash Soup Version

Want to save some time? You’ve got this! Buy pre-cut butternut squash from the store – it’s a total game-changer. You can also use frozen butternut squash cubes, just add them straight to the pot. This cuts your prep time down to about 10 minutes, and you’ll still get that amazing homemade taste!

Serving Ideas

This soup is pretty much a complete meal on its own, but it’s also fantastic with some crusty sourdough bread or warm naan. A simple green salad with lemon vinaigrette makes a perfect light side. For something heartier, try it with grilled cheese made with your favorite vegan cheese!

Storage

Store your leftover soup in the fridge for up to 4 days in covered containers. To reheat, just warm it gently on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions for about 2 minutes, stirring halfway through.

Substitutions

No avocado oil? Olive oil works great too! Can’t find Thai curry paste? Try red curry paste or even a tablespoon of curry powder. If coconut milk isn’t your thing, cashew cream or even oat milk will make it creamy. Fresh ginger can be swapped for 1 teaspoon of ground ginger if needed.

Pro Tips

• Roast your squash first: For extra flavor, roast the cubed squash at 400°F for 20 minutes before adding to the soup.
• Make it spicier: Add a pinch of red pepper flakes with the curry paste if you like heat.
• Perfect texture: Don’t over-blend – you want it smooth but not frothy.
• Taste as you go: Add more lime juice, salt, or curry paste to match your taste buds.

FAQs

Can I make this soup ahead of time?

You bet! This soup actually tastes even better the next day. Make it up to 4 days ahead and store it in the fridge. The flavors have time to meld together beautifully.

Can I freeze this butternut squash soup?

Sure! This soup freezes really well for up to 3 months. Just let it cool completely first, then freeze in portions. Thaw overnight in the fridge and reheat gently on the stove.

Is this soup really vegan?

Absolutely! Just double-check your curry paste label since some brands contain fish sauce or shrimp paste. Most Thai curry pastes are vegan, but it’s always good to be sure.

Can I use a different type of squash?

Of course! Acorn squash, delicata squash, or even sweet potatoes work wonderfully in this recipe. The cooking time might vary slightly, so just cook until fork-tender.

I’d love to hear how your soup turns out! Drop me a comment and let me know if you tried any fun variations. Happy cooking, friends!