Vegan Butternut Squash Soup Recipe

This vegan butternut squash soup recipe is a delightful fusion of flavors from fresh ginger, apples, and creamy coconut milk. It's a comforting and nourishing dish that's easy to prepare, perfect for cozy dinners or a healthy lunch.

vegan butternut squash soup with ginger apple and coconut milk recipe

Photos of Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk Recipe

There are a few ingredients in this recipe that you might not commonly have at home. Fresh ginger is an important ingredient that adds a unique spicy and aromatic flavor to the soup. You might need to find it in the produce section of the supermarket. Also, coconut milk can usually be found in the international or canned goods aisle. It's creamy and rich, adding a wonderful texture to the soup.

Ingredients for Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk

Vegetable oil: The base for sautéing the ingredients and brings out their natural flavors.

Onion: Adds a depth of flavor to the soup.

Ginger root: Gives a hint of heat and enhances the overall flavor.

Butternut squash: The star of the dish, it's sweet and earthy.

Carrot: Adds a subtle natural sweetness to the soup.

Apple: Gives a touch of tart and sweet flavor.

Vegetable Broth: Forms the liquid base of the soup.

Coconut milk: Gives a creamy texture and rich flavor.

Salt and freshly ground pepper: For seasoning according to taste.

Small Lemon: Adds a touch of acidity to balance the flavors.

Maple syrup: Adds a hint of natural sweetness.

One reader, Appolonia Rhea says:

This vegan butternut squash soup is a game-changer! The combination of ginger, apple, and coconut milk creates a symphony of flavors that's both comforting and invigorating. The recipe is easy to follow, and the end result is a creamy, aromatic delight that's perfect for chilly evenings. Highly recommended!

Appolonia Rhea

Techniques Required

How to sauté the onion and ginger: In a large pot, heat the oil over low heat. Cook the onion and ginger for about 10 minutes until soft and translucent without browning the onion.

How to cook the vegetables: Add the butternut squash and carrot to the pot. Cook and stir for about 3 minutes, then add the apple and cook for an additional 2 minutes.

How to puree the soup: After simmering the vegetables in the broth, use an immersion blender to puree the soup until smooth.

How to season and finish the soup: Pour in the coconut milk and season the soup with salt and pepper. Then, add the lemon juice and maple syrup, stirring for 2 to 3 minutes until heated through.

How to serve: Ladle the warm soup into bowls and serve.

How To Make Vegan Butternut Squash Soup

Deliciously healthy and vegan-friendly, this butternut squash soup is made creamy with coconut milk, and naturally sweetened with apples and maple syrup.

Preparation: 15 minutes

Cooking: 42 minutes

Total: 57 minutes

Serves:

Ingredients

1tbspvegetable oil
1small onion,chopped
1fresh ginger root,(½-inch), minced
1butternut squash,peeled, seeded, cut into ½-inch cubes
1carrot,chopped
1apple,peeled, cored, chopped
4cupsvegetable broth
14ozcoconut milk,(1 can)
salt and freshly ground pepper,to taste
1small lemon,juiced
1tspmaple syrup,or to taste

Instructions

Heat the oil in a large pot over low heat. Cook the onion and ginger for about 10 minutes until soft and translucent without browning onion.
Add the butternut squash and carrot. Cook and stir for about 3 minutes. Add the apple and cook for 2 minutes.
Pour in the broth, increase the heat to medium, and bring to a boil. Reduce the heat to low and simmer for about 20 minutes until the vegetables are soft.
Puree the soup with an immersion blender until smooth. Pour the coconut milk into the soup and season with salt and pepper.
Add the lemon juice and maple syrup. Stir for 2 to 3 minutes until heated through.
Serve warm, and enjoy!

Nutrition

Calories: 345.40kcal
Fat: 25.21g
Saturated Fat: 19.12g
Trans Fat: 0.03g
Monounsaturated Fat: 3.53g
Polyunsaturated Fat: 0.99g
Carbohydrates: 32.98g
Fiber: 5.44g
Sugar: 10.59g
Protein: 4.34g
Sodium: 1307.32mg
Calcium: 113.60mg
Potassium: 895.81mg
Iron: 4.67mg
Vitamin A: 802.14µg
Vitamin C: 38.67mg

Essential Technique for Perfecting Vegan Butternut Squash Soup

When pureeing the soup with an immersion blender, make sure to move the blender around to ensure all the vegetables are fully blended. This will result in a smoother, creamier soup. If you don't have an immersion blender, you can also use a regular blender. Just be sure to let the soup cool slightly before blending to avoid any potential splatters or burns.

Time-Saving Tips for Preparing Vegan Butternut Squash Soup

Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.

Use a blender: Utilize a high-speed blender to quickly puree the soup to a smooth consistency.

One-pot wonder: Opt for a single large pot to minimize cleanup and simplify the cooking process.

Batch cooking: Make a larger quantity and freeze the extra portions for quick and convenient future meals.

Organized workspace: Keep your kitchen organized and clean as you cook to save time and minimize stress.

Efficient tools: Use efficient kitchen tools such as a sharp chef's knife and a high-quality blender for smoother and quicker food preparation.

Taste as you go: Continuously taste and adjust the seasoning as you cook to save time in the long run.

Prep shortcuts: Utilize pre-cut butternut squash and pre-made vegetable broth to cut down on prep time.

Substitute Ingredients For Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk Recipe

vegetable oil - Substitute with olive oil: Olive oil adds a rich and fruity flavor, which complements the other ingredients in the soup.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a subtle sweetness to the soup.
fresh ginger root - Substitute with ground ginger: Ground ginger can be used as a substitute in a 1:1 ratio, providing the same warm and spicy flavor to the soup.
butternut squash - Substitute with acorn squash: Acorn squash has a similar sweet and nutty flavor, making it a suitable substitute for butternut squash.
carrot - Substitute with sweet potato: Sweet potatoes offer a slightly sweeter flavor and creamy texture, enhancing the overall richness of the soup.
apple - Substitute with pear: Pears provide a similar level of sweetness and a slightly different flavor profile, complementing the other ingredients in the soup.
vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich umami flavor, enhancing the depth of the soup.
coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and a subtle nutty flavor, serving as a suitable alternative to coconut milk.
lemon - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy acidity, similar to the brightness that lemon juice adds to the soup.
maple syrup - Substitute with agave nectar: Agave nectar provides a similar level of sweetness and a mild, natural flavor, complementing the other ingredients in the soup.

Presentation Tips for a Stunning Butternut Squash Soup

Artful drizzle of coconut milk: Before serving, carefully drizzle a small amount of coconut milk in a circular motion on the surface of the soup. This adds a touch of elegance and visual appeal.
Garnish with toasted pumpkin seeds: Sprinkle a generous amount of toasted pumpkin seeds on top of the soup. The crunch and nuttiness of the seeds provide a delightful contrast to the smoothness of the soup.
Lemon zest and ginger shavings: Finely grate some lemon zest and ginger, and sprinkle them on top of the soup. This not only adds a burst of fresh flavor but also enhances the aroma of the dish.
Serve in hollowed-out mini pumpkins: For a visually stunning presentation, consider serving the soup in hollowed-out mini pumpkins. This unique serving vessel adds a touch of creativity and charm to the dish.
Sprinkle with fresh herbs: Just before serving, sprinkle some freshly chopped cilantro or chives on top of the soup. The vibrant green color and herbal aroma will elevate the overall presentation.
Accompany with artisanal bread: Serve the soup alongside slices of warm, crusty artisanal bread. The combination of flavors and textures will impress even the most discerning palates.

Essential Kitchen Tools for Making Vegan Butternut Squash Soup

Cutting board: A flat surface used for cutting, slicing, and chopping ingredients.
Chef's knife: A versatile, all-purpose knife used for chopping, slicing, and dicing.
Vegetable peeler: Used to peel the skin off vegetables and fruits.
Large pot: A cooking vessel used for boiling, simmering, and stewing.
Immersion blender: A handheld blender used for pureeing soups and sauces directly in the cooking pot.
Ladle: A long-handled spoon with a deep bowl, used for serving soups and stews.
Measuring cups and spoons: Used for accurately measuring ingredients in cooking and baking.
Saucepan: A small, deep cooking vessel used for heating and cooking sauces and liquids.
Citrus juicer: Used for extracting juice from citrus fruits such as lemons and limes.
Wooden spoon: A kitchen utensil used for stirring, mixing, and tasting.

Storing and Freezing Vegan Butternut Squash Soup

Let the vegan butternut squash soup cool completely before storing or freezing. This will prevent the formation of condensation, which can lead to spoilage and freezer burn.
For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 5 days. The flavors of the ginger, apple, and coconut milk will meld together beautifully during this time.
If you plan to freeze the soup, consider portioning it into individual serving sizes using freezer-safe containers or resealable bags. This will allow you to thaw only what you need for future meals. Leave about an inch of headspace at the top of each container to allow for expansion during freezing.
Label the containers or bags with the date and contents to keep track of your frozen soup inventory. The soup can be frozen for up to 3 months.
To thaw the frozen butternut squash soup, transfer it from the freezer to the refrigerator and allow it to defrost overnight. Alternatively, you can thaw the soup in the microwave using the defrost setting, stirring occasionally to ensure even thawing.
When reheating the thawed soup, pour it into a saucepan and heat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. If the soup appears too thick after thawing, you can thin it out with a little vegetable broth or water until it reaches your preferred consistency.
Avoid repeatedly freezing and thawing the soup, as this can negatively impact its texture and flavor. If you have leftovers after reheating, it's best to consume them within a day or two.

How To Reheat Leftovers

When reheating leftover vegan butternut squash soup with ginger, apple, and coconut milk, the best method is to use a saucepan on the stovetop over medium-low heat. This allows for even heating and prevents the delicate flavors from being altered by the microwave.
Before reheating, give the soup a good stir to redistribute any separated ingredients, such as the coconut milk. If the soup appears too thick, you can add a splash of vegetable broth or water to thin it out.
Heat the soup gently, stirring occasionally, until it reaches your desired temperature. Be careful not to let the soup boil, as this can cause the coconut milk to curdle and affect the texture of the soup.
If you prefer a creamier texture, you can use an immersion blender to give the reheated soup a quick blend before serving. This will help to reincorporate any separated ingredients and create a smooth, velvety texture.
Taste the soup and adjust the seasoning as needed. The flavors of ginger, apple, and butternut squash may have mellowed during storage, so you might want to add a pinch of salt, a squeeze of lemon juice, or a drizzle of maple syrup to brighten the flavors.
If you want to add a touch of freshness to the reheated soup, consider garnishing it with a sprinkle of chopped fresh herbs like cilantro or parsley, a swirl of coconut milk, or some toasted pumpkin seeds for a crunchy contrast.
For a quicker reheating option, you can use the microwave. Transfer the desired portion of soup to a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until the soup is heated through. Be cautious not to overheat the soup, as this can cause the flavors to become muted.

Random Fact about Vegan Butternut Squash Soup

The butternut squash used in this recipe is a rich source of vitamin A, providing over 200% of the recommended daily intake in just one cup. This nutrient is essential for maintaining healthy vision, skin, and immune function. Additionally, the combination of ginger and apple not only adds a delightful flavor but also contributes to the soup's nutritional value. Ginger is known for its anti-inflammatory properties, while apples are a good source of fiber and vitamin C. This soup is not only delicious but also packed with essential nutrients.

Is Making Vegan Butternut Squash Soup at Home Cost-Effective?

The vegan butternut squash soup with ginger, apple, and coconut milk recipe is highly cost-effective for a household. The ingredients, such as butternut squash, carrot, and apple, are affordable and readily available. The use of vegetable broth and coconut milk adds richness without breaking the bank. With an approximate cost of $15, this recipe can easily feed a family of four. The overall verdict for this recipe is 9/10, considering its affordability, nutritional value, and delightful flavors.

Is This Vegan Butternut Squash Soup Healthy?

This vegan butternut squash soup recipe is generally healthy, offering several nutritious ingredients:

Butternut squash is rich in vitamins A and C, fiber, and antioxidants
Ginger has anti-inflammatory properties and may aid digestion
Carrots provide beta-carotene, fiber, and vitamin K1
Apples contain fiber and vitamin C
Coconut milk is a good source of medium-chain triglycerides (MCTs) and may have anti-inflammatory effects

However, the recipe also includes some less healthy aspects:

Coconut milk is high in saturated fat, which may raise LDL cholesterol levels if consumed in excess
The recipe lacks a significant source of protein, which is essential for a balanced meal

To make this recipe even healthier, consider the following suggestions:

Use light coconut milk instead of full-fat to reduce the saturated fat content
Add a source of plant-based protein, such as:
- Cooked chickpeas or lentils
- Tofu croutons
- Roasted pumpkin seeds as a garnish
Increase the vegetable content by adding:
- Celery
- Parsnips
- Kale or spinach (stirred in at the end of cooking)
Replace the vegetable oil with a healthier option like olive oil or avocado oil
Reduce the amount of added salt and rely more on herbs and spices for flavor
Serve with a side salad or whole-grain bread to make it a more complete and balanced meal

Editor's Thoughts on This Delightful Vegan Soup

The vegan butternut squash soup with ginger, apple, and coconut milk recipe is a delightful blend of flavors and textures. The combination of butternut squash, apple, and ginger creates a harmonious balance of sweetness and warmth, while the coconut milk adds a creamy richness. The addition of maple syrup and lemon juice provides a subtle hint of sweetness and acidity, elevating the overall taste profile. This soup is a perfect choice for a cozy night in or a special gathering, and its vibrant colors make it an eye-catching dish. Overall, it's a delicious and satisfying soup that will surely impress your guests.

Enhance Your Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk Recipe with These Unique Side Dishes:

Garlic Roasted Brussels Sprouts: Try adding a twist to your traditional roasted brussels sprouts by tossing them in a garlic-infused olive oil before roasting. The result is a flavorful and aromatic side dish that perfectly complements the butternut squash soup.

Quinoa and Kale Salad: Create a hearty and nutritious salad by combining cooked quinoa with fresh kale, cherry tomatoes, and a zesty lemon vinaigrette. The vibrant colors and textures of this salad will add a pop of freshness to your meal.

Crispy Baked Sweet Potato Fries: Indulge in a guilt-free side dish by baking sweet potato fries until they are crispy and golden brown. The natural sweetness of the sweet potatoes pairs beautifully with the warmth of the butternut squash soup.

Delicious Alternatives to Vegan Butternut Squash Soup

Spicy Thai Coconut Curry: This flavorful and aromatic curry is packed with vegetables and tofu, simmered in a rich and creamy coconut milk broth with a kick of spicy Thai flavors.

Mango Avocado Salsa: This refreshing and vibrant salsa is a perfect combination of sweet and tangy mango, creamy avocado, and zesty lime juice, perfect for topping grilled fish or chicken.

Roasted Vegetable Quinoa Salad: This hearty and nutritious salad features a colorful mix of roasted vegetables, fluffy quinoa, and a zesty lemon vinaigrette, making it a satisfying and delicious meal on its own or as a side dish.

Perfect Appetizers and Desserts for a Vegan Butternut Squash Soup Menu

Appetizers:

Stuffed Mushrooms: Delight your taste buds with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, breadcrumbs, and vegan cheese. The perfect bite-sized appetizer to kick off any meal.

Crispy Spring Rolls: Indulge in these crispy spring rolls, filled with a colorful array of fresh vegetables and served with a zesty dipping sauce. A light and refreshing appetizer to awaken your palate.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Berry Parfait: Layer juicy mixed berries with creamy yogurt and crunchy granola for a delightful parfait. The combination of sweet and tangy flavors, along with different textures, creates a refreshing and satisfying dessert.

Why trust this Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk Recipe:

This recipe offers a delightful combination of flavors and textures, making it a must-try for any vegan enthusiast. The use of butternut squash, ginger, and coconut milk creates a rich and creamy base, while the addition of apple adds a hint of sweetness. The inclusion of maple syrup and lemon juice balances the flavors perfectly. With the added touch of vegetable broth, this recipe promises a comforting and nourishing experience. Trust in the expertise of this culinary creation for a satisfying and wholesome meal.

Share your thoughts on this vegan butternut squash soup recipe with ginger, apple, and coconut milk in the Recipe Sharing forum section. Let us know if you have any tips or variations to make this healthy and delicious soup even better!

FAQ:

How can I make this soup spicier?

You can add a pinch of cayenne pepper or a dash of hot sauce to the soup to give it a spicy kick. Adjust the amount to your preference.

Can I use a different type of squash for this recipe?

Yes, you can substitute butternut squash with other types of squash such as acorn squash or kabocha squash. The flavor and texture may vary slightly, but it will still make a delicious soup.

Can I make this soup ahead of time and reheat it?

Absolutely! This soup can be made ahead of time and reheated when you're ready to serve. Just store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, stirring occasionally.

Can I freeze the soup?

Yes, this soup freezes well. Once it has cooled completely, transfer it to a freezer-safe container or resealable bags. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What can I serve with this soup?

This soup pairs well with a variety of toppings such as toasted pumpkin seeds, a drizzle of coconut milk, or a dollop of vegan yogurt. It also goes well with a side of crusty bread or a simple green salad.