Vegan Butternut Squash Soup (Printer-Friendly)

Smooth butternut squash and Fuji apple with warming spices, perfect for chilly days and gatherings.

# List of Ingredients:

→ Vegetables

01 - 1 large butternut squash, peeled, seeded, and cubed (approx. 3 cups)
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and sliced
05 - 1 Fuji apple, peeled and diced

→ Liquids and Seasonings

06 - 1 tablespoon olive oil
07 - 4 cups vegetable broth
08 - 1 vegetable bouillon cube
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/2 teaspoon dried thyme
13 - 1/2 cup unsweetened full-fat coconut milk

# Preparation Steps:

01 - Peel, seed, and cube the butternut squash. Chop the onion, mince the garlic, peel and slice the carrot, and peel and dice the Fuji apple. Organize all ingredients before cooking to optimize workflow.
02 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook, stirring frequently, until softened and translucent, about 4 minutes. Add minced garlic and sauté until fragrant, approximately 1 minute.
03 - Add butternut squash, carrot, and diced apple to the pot. Stir to coat with oil and aromatics. Sprinkle salt, black pepper, ground nutmeg, and dried thyme evenly over the mixture. Stir well to distribute spices.
04 - Pour in vegetable broth and crumble in the vegetable bouillon cube. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 to 25 minutes until squash and carrots are tender.
05 - Remove pot from heat. Using an immersion blender, puree soup directly in the pot until smooth and creamy. Alternatively, blend in batches using a countertop blender, ensuring to vent lid slightly to avoid splattering.
06 - Return soup to low heat if necessary. Stir in coconut milk gently and warm the soup without boiling to preserve the coconut’s delicate texture. Adjust seasoning with additional salt or pepper to taste.
07 - Ladle hot soup into bowls. Garnish optionally with fresh thyme, a swirl of coconut milk, or roasted pumpkin seeds for texture and visual appeal.

# Additional Suggestions:

01 - For enhanced caramelized flavor, roast cubed butternut squash at 400°F for 20–25 minutes prior to adding it to the pot.
02 - Allow soup to cool slightly before blending to prevent splattering; blend in batches if necessary.
03 - Add extra broth incrementally to adjust soup consistency after blending if needed.

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