Butternut Squash Soup

By Support+Feed Team

A basic herbed butternut squash soup that’s perfect for a cozy autumn meal!

YIELDS: 4 servings

COOK TIME: 30 min

PREP TIME: 10 min

OPTIONAL INGREDIENTS
1/2 cup of coconut milk or cream substituted for ½ cup of the water for a creamier soup

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INGREDIENTS

  • 2 ½ cups (592ml) butternut squash or other squash
  • 1 ½ tbsp of olive oil
  • 1 medium-sized onion
  • 6 cloves of garlic
  • 1 tbsp fresh thyme or 2 tsp of dried thyme
  • 1 tbsp of apple cider vinegar
  • 4 cups (1 L) water
  • Sea salt, to taste
  • 1 tbsp vegan butter or oil

RECIPE

  1. Remove seeds and peel the squash, then cut into medium 1-2 inch cubes.
  2. Roughly chop the onion and garlic.
  3. Heat 1 Tbsp olive oil in a pot; sauté onion, garlic, and thyme until lightly browned.
  4. Add squash and cook for a few minutes until it starts to brown, then add apple cider vinegar and let it bubble.
  5. Add water, bring to a boil, then simmer for 20–30 minutes until squash is tender and liquid reduces by half.
  6. Blend the soup with a hand blender until partly smooth. Add salt and vegan butter, then blend again until silky smooth.

 

CHEF’S NOTE:

  • You can garnish with a drizzle of oil, coconut cream, fresh parsley, or other spices.
  • Great with some toasted bread for dipping!