The Ultimate Vegan Creamy Butternut Squash Soup - Choose Your Creaminess!
Hello wonderful people! Fall is upon us, and what better way to celebrate than with a bowl of comforting, creamy butternut squash soup?
The best part? I've got three different ways to make this soup ultra-creamy without a drop of dairy. Whether you’re in the mood for the rich lusciousness of coconut milk, the balanced nutrition of white beans, or the homemade touch of cashew cream, I've got you covered!
The Basics: Ingredients
First off, let's talk ingredients. We're sticking to whole, plant based foods:
Spices like Cinnamon, Cumin, Smoked Paprika, and Cayenne Pepper
And, of course, the star players for creaminess: (your choice)
Cashew Cream (pre-made)
How to Make it Creamy - Your Options:
When it comes to plant based cooking, who says you can't have creaminess without the cream? Not only do these options work beautifully in our Butternut Squash Soup, but they can also serve as dairy substitutes in an array of other soups. Say goodbye to heavy cream and hello to these versatile, plant based alternatives:
1. Coconut Milk: The go-to for a velvety, slightly sweet profile. It's amazing in soups with Asian or tropical flavors and blends seamlessly in creamy bisques.
2. White Beans: Your answer for soups that require a subtler touch. The added protein and fiber are a bonus, and the neutral taste makes it a fit for almost any recipe.
3. Cashew Cream: Ideal for those who love a homemade touch. Its rich and nutty profile makes it a match for soups that could use a little depth. And the best part? You can whip up a batch and store it for later use.
How to Make Cashew Cream: Blend 1 cup of soaked raw cashews with 1 cup of water in a high-speed blender until smooth, about 1 minute. It's an easy way to replace dairy or coconut milk in your soups and beyond.
So next time you’re planning a creamy soup, remember that dairy is no longer the only pathway to a silky, indulgent bowl of goodness.
The Step-By- Step Instructions:
Preheat Oven: To 400°F (200°C). Line a baking sheet with a silicone mat for oil-free roasting.
Prepare Veggies: Place the peeled and cubed butternut squash and sliced carrots on the baking sheet. Sprinkle with salt and pepper.
Roast: For 30-40 minutes, or until tender.
Sauté Base: In a large pot, add a splash of vegetable broth. Sauté the onions, garlic, and minced ginger until translucent.
Add Spices: Stir in cumin, cinnamon, cayenne pepper, smoked paprika, and bay leaves. Sauté for 1-2 minutes.
Combine and Simmer: Add roasted veggies, vegetable broth, maple syrup (1-2 tablespoon depending on taste) and if using white beans, add them now to the pot. Bring everything to a simmer for about 10 minutes.
Blend: Use an immersion blender or a high-speed blender to puree the soup until smooth. If using a Vitamix, start on a low setting and gradually increase to high for optimum creaminess.
Add Creaminess (with or without the beans) : Stir in your choice of coconut milk or cashew cream.
Adjust Seasoning: Taste and adjust salt, pepper, or other spices as needed.
The Perfect Garnish:
Don't underestimate the power of a good garnish. Here are some ideas:
Toasted pumpkin seeds for crunch
A drizzle of cashew cream or coconut cream for extra richness
A sprinkle of red pepper flakes for heat
Lemon zest for a zesty finish
Quick Question? Is the soup freezer friendly?
Yes, this soup is freezer-friendly! Just make sure to cool it down completely before transferring it to airtight containers. If you're going with the coconut milk or cashew cream options, those freeze well too. If using white beans, blending them into the soup before freezing ensures an even texture when you reheat it. To reheat, simply thaw overnight in the fridge and warm it up on the stove, stirring occasionally. You may need to add a little water or broth to reach your desired consistency. Freezing can be a great meal prep strategy! 🌱
There you have it! A versatile, plant based butternut squash soup that you can tailor to your own taste and nutritional goals. This blog post offers more than just a recipe; it gives you a way to customize it to fit your mood and nutritional needs.
Perfect for those who love options! What’s your favorite way to make it creamy?