Vegan Squash Soup
Submitted by shep
Vegan squash soup blends sweet buttercup squash with apple, onion, and fresh ginger into a silky, dairy-free bowl. No cream needed; the squash and apple do all the work. A cozy, healthy fall starter.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minCreamy without a drop of cream. This vegan soup draws its velvety body straight from pureed squash and apples, no dairy required.
The apples are the quiet star. Simmered alongside the buttercup squash, they melt in and add a gentle sweetness and a little fruity tang that balances the squash’s earthiness. Fresh ginger, softened with the onion at the start, threads warmth through the whole pot.
A handy trick opens the recipe: microwave the whole squash for a few minutes first. It softens that tough peel just enough to make peeling and chopping a hard winter squash far less of a wrestling match.
Once everything is tender, puree it smooth in batches, then season and finish with a scatter of fresh parsley.
Naturally dairy-free and light, it works as a refined starter or a cozy lunch.
Kitchen Tips
- Microwave the whole squash a few minutes to soften the skin before peeling; it makes cutting a hard squash safer and easier.
- Puree in batches and hold the blender lid down with a towel, venting it so the hot soup doesn’t erupt.
- Taste before serving and brighten with a squeeze of lemon if it tastes flat.
Variations
- Swap the buttercup for butternut, kabocha, or pumpkin.
- Stir in a splash of coconut milk for extra richness and a subtle tropical note.
- Add a pinch of curry powder, nutmeg, or cinnamon to play up the warm spice.
Ingredients
Directions
Pierce squash in several places with sharp knife.
Microwave at high (100% power) for 3 minutes to soften peel.
Peel and chop 3 cups squash.
In medium saucepan, melt butter over medium heat.
Add onion and ginger.
Cook until softened, about 5 minutes, stirring constantly.
Add chopped squash, apples, stock and thyme.
Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.
Remove from heat and purée in batches in food processor or blender until smooth.
Season to taste with salt and pepper. Serve hot.
Garnish each serving with chopped parsley.
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