Vegan Butternut Squash (Printer-Friendly Version)

Smooth butternut squash with Fuji apple and coconut milk, warm spices, ideal for chilly days and holiday gatherings.

# What You'll Need:

→ Produce

01 - 1 large butternut squash, peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and sliced
05 - 1 Fuji apple, peeled and diced

→ Pantry

06 - 1 tablespoon olive oil
07 - 1 vegetable bouillon cube
08 - 4 cups vegetable broth
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon ground nutmeg
12 - ½ teaspoon dried thyme

→ Dairy Alternatives

13 - ½ cup unsweetened full-fat coconut milk

# Steps to Follow:

01 - Peel, seed, and cube the butternut squash. Chop the onion, mince the garlic, peel and slice the carrot, and peel and dice the Fuji apple. Assemble all prepared ingredients to streamline cooking.
02 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook, stirring frequently, until softened and translucent, about 4 minutes. Stir in minced garlic and sauté until fragrant, approximately 1 minute.
03 - Add cubed squash, carrot, and diced apple to the pot. Stir to coat the vegetables with oil and aromatics. Sprinkle salt, black pepper, nutmeg, and thyme over the mixture and stir evenly to distribute seasoning.
04 - Pour in vegetable broth and add the vegetable bouillon cube. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 to 25 minutes, or until the squash and carrots are tender throughout.
05 - Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and silky. Alternatively, blend in batches using a countertop blender, venting lid slightly to release steam. Allow soup to cool for 5 minutes before blending to minimize splattering.
06 - Return the pureed soup to low heat if necessary. Stir in the coconut milk and warm gently without boiling to preserve its delicate texture and flavor.
07 - Taste the soup and adjust salt or pepper as desired. Serve hot, optionally garnished with fresh thyme, a swirl of coconut milk, or roasted pumpkin seeds.

# Additional Tips:

01 - For enhanced flavor, roast cubed butternut squash at 400°F for 20-25 minutes before cooking to develop caramelized notes.
02 - To adjust soup consistency, add additional broth gradually and reheat gently.
03 - Store refrigerated up to four days; flavors improve overnight. Freeze without coconut milk for up to three months; add coconut milk when reheating.

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