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Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. | aheadofthyme.com

30-Minute Butternut Squash Soup


  • Author: Sam | Ahead of Thyme
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. 


Scale

Ingredients

  • 1 + 1/2 tablespoons olive oil
  • 1 cup onionchopped (about 1 medium onion)
  • 4 cloves garlicminced
  • 6 cups butternut squash, chopped into 1/2-inch to 1-inch pieces (about 1 small butternut squash)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper 
  • 2 cups vegetable broth
  • 1 (400 ml) can coconut milk
  • 1/2 teaspoon maple syrup
  • pecans, chopped (for topping)
  • fresh herbs (for topping)

Instructions

  1. Heat oil in a large cooking pot over medium high heat. Add onions and 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. 
  4. Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. 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.
  5. Add salt and pepper, to taste and serve topped with chopped pecans and thyme.

Notes

Equipment used: large cooking pot and an immersion blender (or heavy duty blender).

How to change the consistency: 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.

How to store: You can easily store this soup by placing the pot with the lid in the refrigerator, or transferring the soup to an airtight container. It will keep for up to 5 days in the refrigerator.

How to freeze: To freeze, transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, place on the counter and let it thaw at room temperature. Then reheat on the stove.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: 30-minute butternut squash soup, easy butternut squash soup, quick butternut squash soup, thanksgiving soup