This post may contain affiliate links. Read Simple Veganizer disclosure policy.
Dive into the world of cozy comfort with this Butternut Squash Soup! This one-pot, easy-to-make, creamy soup combines the natural sweetness of butternut squash and apple with earthy spices, creating a fantastic flavor in every spoonful.
This Butternut Squash Soup stands out due to its simplicity and depth of flavor. It has a creamy texture, without using any cream or nuts; we are just using veggies here. It combines fresh vegetables and fruits with a delicate blend of spices, offering a balanced and satisfying taste.
Also, this recipe is an excellent option for those with dietary restrictions. It’s free from common allergens like dairy, nuts, gluten, and soy, making it a safe and inclusive option for various dietary needs.
I used to love this soup in a simpler version of flavors in Argentina! But then, some years ago, I discovered this combination of flavors (veggies, fruit, and spices) in a recipe from the book of my Ninja Blender, and I fell in love. I just adapted it to make it more allergen-friendly.
Now it’s your time to try. Let’s get cooking and bring a touch of homemade delight to your table!
WHY BUTTERNUT SQUASH IS GOOD FOR YOU
Butternut squash is a powerhouse of nutrients. It’s rich in vitamins A and C, fiber, and potassium, making it beneficial for immune health, digestion, and blood pressure. Plus, it’s low in calories yet filling, ideal for those mindful of their eating habits.
And for picking the best nutritious butternut and ripe squash, you can follow these guidelines:
- Choose a squash with a matte beige color without green patches.
- The skin should be hard and thick with no soft spots or cracks. The surface should be smooth and blemish-free.
- It should feel heavy for its size, indicating dense flesh.
- A ripe squash will sound hollow when tapped.
HOW TO PREPARE THIS BUTTERNUT SQUASH SOUP
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This One Pot Butternut Squash Soup is easy to make with pantry-staple ingredients and is the perfect comforting soup for chilly days! And it’s creamy, healthy, oil-free, and vegan too!
You have your perfect soup for warming you up in a few steps and less than an hour.
Prepare Ingredients: Peel and chop butternut squash, potatoes, apple, onion, garlic, carrots, and celery.
Sauté and Add Vegetables: Sauté onion, celery, and garlic, then add butternut squash, potatoes, and apple.
Simmer with Spices: Add vegetable broth, coconut aminos, ginger, cinnamon, nutmeg, salt, and pepper, and simmer until tender.
Blend and Serve: Blend the soup to a creamy texture, adjust seasonings, and serve with optional toasted pumpkin seeds and herbs.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s a list of essential kitchen tools needed to prepare the recipe:
- A large pot enough to accommodate all the ingredients comfortably, as this recipe involves sautéing vegetables and simmering the soup. A large pot ensures even cooking and prevents overcrowding, which is crucial for developing flavors. I love using a 7-quart stainless steel pot for this soup.
- Immersion Blender or Regular Blender: Blending the cooked ingredients is the key to achieving the soup’s signature creamy texture. An immersion blender allows you to do this directly in the pot, which is convenient and reduces cleanup. A regular blender can also be used but may require blending in batches due to its size.
- Basic Kitchen Utensils:
- Knife: Essential for prepping the veggies.
- Peeler: Makes removing the skin from the squash, potatoes, and apples easy and safe.
- Chopping Board: Provides a stable and safe surface for all your cutting and chopping needs.
- Skillet (Optional for Garnish): A skillet is necessary if you choose to add toasted pumpkin seeds as a garnish. Toasting the seeds in a dry skillet enhances their flavor and adds a pleasant crunch to the soup, providing a contrast in textures.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious soup:
- Butternut Squash: The star ingredient, offering a sweet, nutty flavor and creamy texture.
- Russet Potatoes: Add thickness and heartiness to the soup. I love using potatoes to help with the creaminess when we blend the soup without adding any cream.
- Apple: Brings a subtle sweetness and complements the squash. Use any variety you love or have on hand.
- Onion, Carrots, Celery & Garlic: The foundation for flavor. Enhance the soup’s depth and nutritional value.
- Vegetable Broth: Provides a flavorful base. I’m using an organic, low-sodium one.
- Coconut Aminos: Adds a unique umami flavor. Use soy sauce, tamari, or balsamic vinegar as alternatives.
- Ground Ginger, Cinnamon, Nutmeg: These spices add warmth and complexity. You can use your combination and proportions to adjust the soup to your liking.
- Salt and Pepper: For seasoning.
- Optional Garnishes: Pumpkin seeds add crunch, and herbs bring freshness. You can use apple pieces, coconut milk, or your favorite toppings.
DIRECTIONS WITH PICTURES
To make this cozy Butternut Squash Soup, start by preparing the vegetables and apple: peel and dice the squash and potatoes, core and chop the apple, and finely chop the onion, garlic, carrots, and celery.
Sauté the onion and celery until translucent, then add garlic and carrots and cook further.
Next, add the squash, potatoes, and apple, cooking briefly.
Pour in vegetable broth and coconut aminos, and season with ginger, cinnamon, nutmeg, salt, and pepper.
Bring to a boil, then let it simmer until everything is tender.
Finally, blend the soup to a smooth consistency using an immersion blender or a regular blender in batches.
For an extra touch, toast pumpkin seeds for garnish. Adjust seasonings to taste and serve hot, garnished with seeds and fresh herbs if desired.
What you’ll love about this recipe? Well, you will find that it is:
- Rich in flavor.
- Creamy and comforting.
- Simple and easy!
- Nutritious.
- Allergen/Diet-friendly.
- Versatile.
Let’s prepare this delicious Butternut Squash Soup!
WATCH THE STEP-BY-STEP VIDEO!
Remember to subscribe to my YouTube Channel so you can catch all of the weekly recipe videos!
PRINTABLE RECIPE CARD
EASY AND CREAMY ONE-POT BUTTERNUT SQUASH SOUP
Ingredients
- 1 butternut squash (medium, peeled and diced)
- 2 Russet potatoes (large, peeled and diced)
- 1 apple (large peeled, cored, and chopped)
- 1 onion (large, chopped)
- 3 cloves garlic (minced)
- 2 carrots diced
- 2 stalks of celery diced
- 4 cups vegetable broth
- 2 Tbsp coconut aminos
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp nutmeg
- Salt and pepper to taste
- toasted pumpkin seeds (Optional for garnish: pepitas and/or fresh herbs like thyme or parsley)
Instructions
- Prepare the Vegetables and Apple: Peel and dice the butternut squash and potatoes. Peel, core, and chop the apple. Chop the onion, mince the garlic, and dice the carrots and celery.
- Sauté the Vegetables: In a large pot, over medium heat, sauté the onion and celery with a pinch of salt until the onion is translucent. Add garlic and sauté for about 30 seconds until fragrant. Then add carrots and sauté for 5-7 minutes more. Use water or vegetable broth for sautéing to keep it oil-free.
- Cook the rest of the Vegetables and Apple: Add the butternut squash, potatoes, and apple to the pot. Stir and cook for about 5 minutes.
- Add Broth, Coconut aminos, and Spices*: Pour in the vegetable broth and coconut aminos. Add the ginger, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat cover, and simmer.
- Simmer: Let the soup simmer for 25-30 minutes or until the butternut squash, potatoes, and apple are tender. Have 1 cup of water on hand in case you need to add some extra liquid to cover the veggies during cooking.
- Blend the Soup: Once the vegetables and apple are tender, use an immersion blender to blend the soup directly in the pot until it's smooth and creamy. You can also use a regular blender, working in batches if necessary.
- Toast the Pumpkin Seeds: Optionally, while the soup simmers, toast the pumpkin seeds in a dry skillet over medium heat, frequently stirring until golden and fragrant. This step should take about 3-5 minutes.
- Adjust Seasonings and Serve: Taste and adjust the seasonings if necessary. Serve the soup hot, garnished with toasted pumpkin seeds and fresh herbs, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup freezes well also. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove over medium heat or in the microwave, stirring occasionally until heated through.
- Chop the vegetables and apple into uniform sizes for even cooking.
- When sautéing, use medium heat to prevent burning the onions and garlic. This step is crucial for developing a rich flavor base.
- * Adjust the ginger, cinnamon, and nutmeg to taste. Start with less and add more as needed.
- Blending Caution: If using a regular blender, allow the soup to cool slightly before blending to avoid pressure buildup in the blender. You can blend in batches to ensure a smooth texture without overflowing.
- Thicker or Thinner Soup: Add more vegetable broth to thin the soup or cook it longer to thicken.
- The number of servings will depend on the quantity and size of ingredients and the amount of liquid.
- The recipe was inspired and adapted from the Intelli-sense Kitchen System recipe book.
WAYS TO ENJOY THIS BUTTERNUT SQUASH SOUP
Here are some serving options to complement your Butternut Squash Soup:
- Crusty Bread: Serve with a slice of warm, crusty bread, adding a satisfying texture contrast.
- Salads and Greens: Fresh green salad, steamed greens like spinach or kale, coleslaw.
- Grilled Sandwiches: Offer alongside vegan cheese grilled sandwiches for a hearty, comforting meal.
- Roasted Vegetables: For added nutrition and flavor variety, accompany with roasted vegetables like Brussels sprouts, carrots, or asparagus.
- Quinoa or Rice: For a more filling meal, add a scoop of cooked quinoa or rice to the soup.
- Garnishes: Top with toasted pumpkin seeds, fresh herbs, or a swirl of coconut cream for extra flavor and visual appeal.
- Appetizer for Dinner: Serve as an appetizer in a multi-course dinner, particularly in fall or winter menus.
- Herbed Croutons: Sprinkle homemade herbed croutons on top for a delightful crunch.
If you are hungry for more satisfying and delicious comfort food, visit the following recipes that will cozy up your days: Comfort food recipes.
DID YOU MAKE THIS BUTTERNUT SQUASH SOUP?
Please leave a comment below, share it, or rate it.
Follow Simple Veganizer on INSTAGRAM. Tag @simpleveganizer, and hashtag it #simpleveganizer. I’d love to see your creations!
You can also FOLLOW ME on FACEBOOK, PINTEREST, and SUBSCRIBE to my YOUTUBE channel.
