This soup is very easy to make if you have an immersion blender. We used fresh butternut squash to take advantage of the great deals and flavors of in-season squash but you can use frozen squash to save time.
The recipe below cooks on the stove to develop some extra flavor from browning the onions and garlic. If you’re in the mood for a slow cooker dish, you can add all of the ingredients except the coconut milk to a slow cooker. Cook on high for 3-4 hours, or on low for 6-8 hours. Add the coconut milk at the end and you’re done!
This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes. Check out the other recipes that go with this one in the Fall Meal Prep Plan.
Vegan Butternut Squash Soup
- 1 tablespoon avocado oil
- 1 large butternut squash
- 0.5 yellow onion
- 1 granny smith apple
- 3 cup vegetable broth
- 0.5 cup coconut milk
- 0.25 teaspoon chili powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon cinnamon
- 0.25 teaspoon nutmeg
Peel: the apple and butternut squash to remove the skin. Roughly chop the butternut squash, apple and onion.
Add: oil, onion, and butternut squash to a 5 quart sized pot over medium heat for 10 minutes.
Add: all other ingredients, cover, and simmer on medium-low for 20-30 minutes, or until the butternut squash and apples are soft and mushy.
Blend: with an immersion blender or carefully pour into a blender and blend until smoothly pureed or leave it chunky if you prefer more texture.
A dash of curry powder would be a great addition to this if you have it in your pantry!