Go Back

30-Minute Butternut Squash Soup

Quick and easy 30-minute butternut squash soup that's simple yet packed with flavor, naturally vegan and gluten-free, and can be made ahead of time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegan
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tablespoons olive oil
  • 1 cup onion chopped (about 1 medium onion)
  • 4 cloves garlic minced
  • 6 cups butternut squash peeled, seeded, and chopped into 1/2-inch to 1-inch pieces (about 1 small butternut squash)
  • 0.5 teaspoon salt plus more to taste
  • 0.25 teaspoon ground black pepper plus more to taste
  • 2 cups vegetable broth low-sodium preferred
  • 13.5 oz coconut milk 1 can, full-fat preferred
  • 0.5 teaspoon maple syrup
  • Pecans chopped, for topping
  • Fresh herbs such as parsley or thyme, for topping

Equipment

  • Large cooking pot (at least 4-quart capacity)
  • Immersion blender or heavy duty blender

Method
 

  1. Heat oil in a large cooking pot (at least 4-quart capacity) over medium high heat. Add onions and cook until soft and translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add butternut squash, salt and pepper. Sauté for 6-7 minutes, stirring frequently for even cooking.
  3. Add vegetable broth, coconut milk and maple syrup, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes until squash is fork-tender.
  4. Remove from heat and puree the soup in the pot using an immersion blender until completely smooth, or transfer the soup to a heavy duty blender and puree in batches (fill blender only halfway and remove center cap, covering with towel to let steam escape).
  5. If the soup is too watery, place the pot of pureed soup back on the stove and simmer uncovered over medium-low heat until desired consistency is reached, stirring occasionally. If the soup is too thick, add in some water to thin it out. Note that soup will thicken slightly as it cools.
  6. Add salt and pepper to taste and serve hot, topped with chopped pecans and fresh herbs.

Notes

Storage: Refrigerator - Store in airtight container for up to 5 days. Freezer - Store in airtight container for up to 3 months, leaving 1 inch of space at top for expansion. To reheat, thaw at room temperature or overnight in refrigerator, then reheat on stovetop over medium-low heat, adding water or broth if needed to adjust consistency.
Serving Size: Each portion is approximately 1.5 cups of soup.
QR Code linking back to recipe