Vegan Creamy Butternut Squash Soup
Sure! This Vegan Creamy Butternut Squash Soup could be made with dairy, but why bother when it tastes this amazing as is? I start with roasting the butternut squash with the fresh thyme in the oven. This allows the squash to absorb the flavor of the thyme and it browns a bit on the exterior which adds subtle smokiness to the flavor.
The silky smooth texture of this soup is achieved by pureeing the squash by itself before adding any other liquids. When you add too much liquid right away to the blender, it allows small lumps to remain.
The secret to the creaminess (without any cream), comes from the coconut milk. I suggest planning ahead and buying Aroy-D brand from Amazon. It is hard to find in the stores (I have yet to find it anywhere in my area). This is the best coconut milk because of it’s flavor and thickness, it isn’t watery at all. Aroy-D packages the coconut milk in a carton, so it lacks the metallic taste that seems to come along with so many coconut milk products. It is also 100% coconut. No preservatives, guar gum, thickeners, or anything else. And it tastes like pure coconut. I don’t get paid to suggest this coconut milk, I truly just love it this much! I use a lot of coconut milk and it has made a big difference in my recipes.
Some other recipes you can use this delicious coconut milk in: Coconut Lime Shrimp Ceviche, Veggie Tacos with Coconut Lime Slaw, Coconut Tres Leche Cake. If you are looking for another yummy soup, try Mom’s Best Gluten Free Matzo Ball Soup. Sure to warm you up on a chilly day!
Vegan Creamy Butternut Squash Soup
Click Stars to Rate Recipe:Ingredients
- 2 Lbs Butternut Squash (seeded, peeled and cut into 1" cubes)
- 2 Tbsp olive oil
- 8-10 sprigs fresh thyme
- salt and pepper to taste
- ½ tsp ground nutmeg
- 1 tsp garlic powder
- ½ cup vegetable stock (sub chicken stock if not vegan)
- 1 cup full fat coconut milk (I use Aroy-D brand)
Instructions
- Preheat oven to 400 degrees and line baking sheet with parchment.
- Place squash and thyme on a parchment lined baking sheet and drizzle with oil. Mix with your hands to make sure the oil is evenly coating the squash and the herbs are mixed around in the squash as well. Roast until fork tender 20-25 mins.
- Remove from oven and transfer squash to a blender. Pull thyme leaves off of the tough stems and add them to the squash. Blend until smooth.
- Add salt, pepper, nutmeg, garlic powder, stock and coconut milk. Blend until combined. Taste and add additional seasoning if needed & more stock if you’d like it thinner.
- Garnish with fresh thyme, a drizzle of good olive oil and/or finely chopped pecans.
