This is the soup we all want at the heart of soup season, when the temps are dropping and we crave warm, comforting meals that won’t weigh us down. Filled with slightly sweet butternut squash that has been cooked until tender and flavored with sweet and savory spices, then pureed until smooth with warm broth, this outstanding soup comes together quickly and easily.
We are all about putting simple, delicious, and healthy meals on the table. And comforting meals don’t have to be heavy! This vegan soup is amazing and perfect served up on a busy weeknight with a side of Easy Drop Biscuits or your favorite crackers.
This really couldn’t be simpler. Saute some onion until it’s translucent to begin building some flavor. Add the squash, spices, and veggie broth, then cook until the squash is very soft before pureeing into smooth deliciousness.
Depending on your squash, you may need more or less broth. If your puree seems too thick, add some broth a little at a time until it is the desired consistency. If your soup seems too thin, simple simmer uncovered to reduce the liquid down a bit.
When the texture is how you like it, taste your soup and add more seasonings as necessary. Then serve and enjoy!
Soup Pot – A nice pot is a worthy investment. We have pots we love that are inexpensive but our go-to pots are heavier and will last a lifetime, like this 5-quart dutch oven from Le Crueset. It is great on the stovetop but it can also go into the oven, making it super versatile.
Immersion Blender – For soups, we also love the ease of using an immersion blender. This tool allows you to puree your soup right in the pot and eliminates the need for messy transfers of hot liquid to a separate stand blender. If you make a lot of soups, this is a must-have tool!
Chef’s Knife – You will never regret the purchase of a quality chef’s knife. You can (and will!) use it for absolutely everything. And it is priceless when it comes to cutting through hard uncooked squash and similar items. Treat it well and it will last a lifetime. We can’t live without this one from Wusthof.
Serving Your Butternut Squash Soup
We love this soup with dinner rolls or our Easy Drop Biscuits, which you can whip up while your soup is simmering away on the stovetop. Make them vegan by subbing in vegan butter and non-dairy milk.
And, of course, dessert is a must! Try these options:
Simple Butternut Squash Soup
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion diced (about 1/4 cup)
- 1 medium butternut squash, peeled, seeds removed, and cut into 1/2-inch pieces
- 1-1/2 cups low-sodium vegetable broth
- 1 tablespoon maple syrup
- 3/4 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground thyme
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground sage
- 1/8 teaspoon ground allspice
- Cook the Squash: Heat the oil in a large pot over medium-low heat. Add the onion and cook until translucent, stirring occasionally (about 5 minutes). Add the butternut squash, vegetable broth, maple syrup, and spices (salt, black pepper, thyme, cinnamon, nutmeg, sage, and allspice). Stir to combine, then raise the heat to medium-high and bring to a boil. Cover, reduce the heat, and simmer for 20 minutes, or until the squash is very soft.
- Puree and Serve: Using an immersion blender, puree your soup until it is smooth. (Alternatively, you can puree the soup in batches in a regular blender, returning it to the pot when it is smooth.) If your puree seems too thick, add some broth until it becomes a smooth puree. Add additional broth as necessary for the consistency of soup you like best. Taste and adjust seasonings as necessary.
- For a thicker soup, reduce the amount of broth added or continue to cook uncovered for an additional 10-15 minutes to reduce. For a thinner soup, stir in more broth after pureeing.
- Top with pepitas (roasted pumpkin seeds) for added crunch.