Vegan Butternut Squash Soup

Vegan Butternut Squash Soup

I mentioned earlier that I have a love-hate relationship with meal prep, but recently have upped my game by bulk cooking soups and stews...peeeerfect for this chilly weather.

One soup I have grown quite fond of is inspired by the lovely Blair of balance with b, and it just screams FALL. 

Anyone who knows me, knows that I love fall. Fall food, fall smells, fall foliage. And honestly this soup ticks all those boxes. Probably one of my fave fall squashes {tied with delicata and acorn...I really can't pick just one!}, plus the smell of it roasting and it's gorgeous color really excudes all the things I love about this season. 

If you're new to the squash loving train, butternut is a great one for you to try! In my opinion it's pretty mild, super versatile and really easy to prepare. Butternut squash offers a load of health benefits too, including that it is a great source of fiber and several other key nutrients such as vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. And did you know that a cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana. Yup, mind blown over here. 

So when I saw Blair whipping up some suepr simple and ultra creamy butternut squash soup on her Instagram, I knew I had to recreate and throw a lil' of my own spin on it.

SERIOUSLY, I have been making this every week during my Sunday meal prep, IT'S. THAT. GOOD.

Beta-Rich Butternut Squash Soup:

  • 1 whole butternut squash {or pre-cut for when you're lazy, like this one here}
  •  2+ cups of coconut milk {really any dairy free milk will do, I've even used vanilla!}
  • 1/4 cup nutritional yeast
  • Seasonings: pink sea salt, cracked black pepper, cinnamon, turmeric, parika and nutmeg

Roast your butternut squash at 400 degrees for 40-50 minutes. If roasting a whole squash, I like to cut mine in half and de-seed, spray with a little olive oil and place on a lined baking sheet.

When I'm short on time, I've used the pre-cut squash too! Toss your cubes in a little olive oil and roast on a lined baking sheet; the pre-cut cubes will not take as long as roasting the full intact squash, so be sure to stir frequently and check your cubes ever 15 minutes or so. You want them to be soft and cooked through.

Once your butternut is done, scoop it all into your blender or food processor and add your dairy-free milk, starting with 2 cups. Blend on high and add more liquid as needed until you reach your desired consistency. I tend to like my soup a little thicker, so 2 - 2 1/2 cups has worked perfectly for me. 

Next, add in your nutritional yeast and spices. And don't be afraid to load up on them, especially turmeric! Turmeric is a great anti-inflammatory spice and adds an amazing warming flavor to this soup, and pretty much anything it touches. {Check out my recipe for a soothing Golden Latte here.}

You all should know by now that I don't measure my spices, #sorrynotsorry, so just wing it! I add in a lot of turmeric and cinnamon to start. Then some paprika, pink sea salt and a pinch or two of nutmeg. Blend on high again until mixed well, stopping to taste and adjust spices as needed. 

THAT'S IT. Wow, easy huh?! 

I portion out my soup and store in mason jars that make my week day lunches super transportable. Simply reheat as needed when you're ready to eat.

I love playing around with this recipe and use the above ingredients as a foundation, here are a few other ways I've jazzed it up and some toppings I adore:

  • Roast fresh cranberries on the same baking sheet as your squash, that will add a great tangy pop of sweetness when blended up and an even prettier color
  • Add in some roasted or sauteéd cinnamon apples for extra sweetness
  • Roast a few parsnips along with your butternut and blend into your soup, adds a great little spice and bite that will elevate the overall flavor
  • Experiement with nut milks! I've used unsweetend vanilla coconut milk or unsweetened vanilla almond milk when I've wanted a little touch of sweetness. Cashew milk also works well!
  • Top to your heart's content; I've topped with steamed kale/walnuts/dried cranberries, sauteéd spinach/pecans/dried cherries, chopped apple/arugula/hemp hearts, and even some cooked quinoa when I need a little more bulk and plantbased protein. The possibilities are endless, so get creative!

You really can't beat a recipe that is this easy and flavorful, if ya ask me. Let me know what you mix in or top your butternut squash soup with. 

Happy fall, ya'll!

- Xo Kelly

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