Creamy Butternut Squash Soup

Ingredients

• 1.5 tbsp olive oil
• 1 onion (medium)
• 3 garlic cloves (minced)
• 2 lb butternut squash (peeled, seeds removed, and cubed)
• 1 tsp sea salt
• 0.25 tsp ground black pepper
• 0.5 tsp fresh thyme leaves
• 1.5 cup vegetable broth
• 2 cup vegan milk (soy milk, almond milk, coconut milk, or oat milk; unflavoured and unsweetened)
• 2 tsp lime juice

Steps

1. 1

   In a large stock pot, heat the olive oil over medium high heat until shimmering.

2. 2

   Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.

3. 3

   Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.

4. 4

   Add in the salt, pepper, thyme, vegetable broth, and vegan milk (such as almond milk), and stir to combine.

5. 5

   Bring the mixture to a boil and then reduce to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.

6. 6

   Remove from heat. Pour the soup into a large blender and add the lime juice. If you're not using a large blender (at least 6 cups), blend in increments to avoid overflow. Blend until creamy and smooth (about 3 minutes). Alternatively, use an immersion blender to puree the soup directly in the pot until combined and smooth.

7. 7

   Taste and add additional salt and pepper if necessary.

8. 8

   Serve into bowls and optionally top with garnish, such as a drizzle of coconut milk, parsley, chopped thyme, red pepper flakes, or fresh black pepper.

Notes

To store: Transfer to an airtight container and refrigerate for up to 5 days. Reheat on the stovetop or microwave, adding a splash of broth or milk if needed. To freeze: Transfer to a freezer-safe container and freeze for up to 3 months; thaw overnight in the fridge before reheating. You can substitute butternut squash with honeynut, Hubbard, or pie pumpkin.

Nutrition per serving

• soup
• vegan
• vegetarian
• gluten-free
• dairy-free
• one-pot
• main course
• fall