Did you know that butternut squash is technically a fruit?

So are avocados, cucumbers and tomatoes.

Crazy right?

Not surprising though, since I love pretty much all fruit. Squash included. I’ll eat anything with butternut squash in it. Or on it. Ravioli, pizza, and of course, soup.

I’m not a big soup lover (I tend to eat it only when I’m sick or in cold weather), but this butternut squash soup is TASTY. And it’s vegan friendly and super easy to make!

Most butternut squash soup recipes instruct you to roast the squash in the oven, but I find steaming it much easier. Other recipes also typically include vegetable broth, but I think it tastes better without it because the squash is more potent.

I also add sliced apples for a tasty twist!

You’re welcome to buy an entire butternut squash and slice it into pieces, but I typically buy the bags of pre-sliced squash from Trader Joe’s. (Less work!)

I love to pair this soup with a pear and walnut salad, or a strawberry spinach salad.

butternut squash soup recipe

Butternut Squash Soup
Print
Recipe type: Soup
Cuisine: Vegan, Gluten-Free
Ingredients
  • 2 1⁄4 cups sliced butternut squash
  • 1 1⁄4 cup coconut milk
  • 1 tbsp pure maple syrup
  • 1⁄2 cup apples, chopped
  • Sea salt and cinnamon, to taste
Instructions
  1. Line a pot with 1-2 inches of water, add squash and cover.
  2. Steam over medium heat for about 10 minutes until squash is soft.
  3. Combine squash and coconut milk in a blender or food processor and blend until pureed.
  4. Heat squash mixture in a pan over medium heat, then add maple syrup and apples and stir for 2-3 minutes.
  5. Season with sea salt and cinnamon.
Serving size: 2 cups Calories: 220 Fat: 8g Carbohydrates: 39g Sugar: 19g Sodium: 54mg Fiber: 5g Protein: 2g
Notes
Makes 2 servings.

vegan butternut squash soup

 

Share this post