SIMPLE HEALTHY VEGAN BUTTERNUT SQUASH SOUP
THIS SUPER EASY BUTTERNUT SQUASH SOUP TAKES MINUTES TO PREP AND GET SIMMERING ON THE STOVE!
It’s the perfect time to make this simple healthy vegan butternut squash soup. As the summer season quickly comes to an end, the colder days suddenly bring on the urge for warmer meals in our home.
There is nothing like a nice warm bowl of soup to take the chill out of the air. And when planning our meals of the week, we love looking for seasonal vegetables to fill our cart, and winter squashes are currently available in abundance.
Butternut squash has a wonderful flavor. It has a sweet and nutty flavor making it the perfect fall vegetable for a delicious soup that can be prepped and cooked in 30 minutes.
Simple Healthy Vegan Butternut Squash Soup Ingredients
- Butternut squash
- Red pepper
- Onion
- Garlic cloves
- Vegetable broth
- Salt/Pepper
- Oat milk
Easy Soup Preparations
This recipe is super simple to prepare. Simply peel and cut up your butternut squash into roughly one-inch pieces to make sure they cook up fast.
Chop up your red pepper (deseeded) and your onion into any size you like as it will be blended all up.
Add all your vegetables into a large pot and add in your vegetable broth. I simply used my cheap 5.5 QT Dutch oven very similar to the model below. You can use any large saucepan that you have.
I like to start my stove on high to get my pot to a roaring boil. Then reduce the heat to medium-low to let the soup simmer for about 20 minutes until your butternut squash is cooked through when pierced with a fork.
Tip: If you have a few extra minutes, you can sauté your onions for a few minutes with a touch of olive oil for some extra flavor (optional)
In our family, we prefer to salt our meals ourselves so I used reduced-sodium vegetable broth. We ended up adding twp teaspoons of salt to the final batch of blended soup with freshly ground pepper to taste.
As sodium content greatly varies among brands, I suggest salting to your families preference once the soup is fully blended up. It’s also the perfect time to stir in your oat milk and fresh ground pepper.
Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com
