Vegan Butternut Squash Soup
Happy New Year Peeps! I’m back with a new recipe! Vegan butternut squash soup! We’re day two into this new year and I have to tell you that I’m feeling excited, grateful and hopeful! I’m also feeling like I can do anything I set my intention and heart to! I turned 50 this past summer and realized there are a lot of things that I want to do in these next 50 plus years. I want to PLAY more, SHARE more, SPREAD more JOY and POSITIVITY! Doing all of those things elevate me, so I’m going to start the new year by posting more and sharing more! This is me at 50, playing, smiling and being real! My biological age may be 50, but I have the spirit and sense of adventure of a 12 year old.
I’ve also missed this blog and I’ve missed you all! I have some pretty dedicated readers and I’m grateful for all of you that have stuck around and checked my site every so often to see if I’ve posted anything new. I’m grateful to those of you that continue to log on here and make my recipes over and over. Basically I’ve got a lot of gratitude inside me!
I’ve been cooking and creating a lot during quarantine, and tweaking and updating old recipes to accommodate my dairy allergy. This vegan butternut squash soup is one of those recipes that I tweaked. It’s an adaption from the Rustic Bakery version I posted way back in January 2012 (wow, can’t believe that was almost 10 years ago). I’ve tweaked this soup to be vegan because I know there are a lot of people like me who can’t tollerate dairy anymore, and I have a few friends that are vegan, so I wanted to share a soup that can be made both ways. I hope you all enjoy this cozy winter soup!
Vegan Butternut Squash Soup
make 6 portions
- 3 tablespoons virgin coconut oil, plus more to rub on squash halves –I love this brand Dr. Bronner’s Organic Virgin Coconut Oil
- 1 large butternut squash (about 3 pounds), halved and seeded
- 1/2 teaspoon coarse sea salt, plus more to rub on squash halves
- 1/8 teaspoon freshly ground pepper, plus more to rub on squash halves
- 6 garlic cloves, peeled
- 6 thyme sprigs
- 1 large yellow onion, medium diced
- 1/4 cup diced shallots (approx. 1 medium sized shallot bulb, diced)
- 4 cups vegetable stock- you can also use chicken stock if you don’t need the soup to be vegan
- 1/4 cup full fat or light unsweetened coconut milk – this is the canned coconut milk that you have to shake
- 1/4 teaspoon ground nutmeg
Generously rub both sides of squash halves with coconut oil (just scoop out some coconut oil and rub it directly on the squash, you don’t need to melt it first) season each cut side with salt and pepper. Place 3 sprigs of thyme and 3 garlic cloves in each in each cavity.
Carefully place squash halves cut side down on the baking sheet.
Roast squash for 50 to 60 minutes, until soft and caramelized.
Remove squash from oven and let cool a bit.
Reserve garlic cloves and discard the thyme.
Once squash has cooled a bit, scoop out the butternut squash flesh from the skin, and set aside in a bowl.
Note: Break up the squash with your spoon and stir it frequently, so it doesn’t stick to the bottom.
Puree the soup either using a hand held immersion blender, or a regular blender. I always use my vitamix blender because I love a really smooth and creamy soup.
NOTE: I always wipe down the soup pot while the soup is pureeing, so there are no chunks leftover in the pot.
Return the pureed soup to the pot.