Butternut Squash Soup

This butternut squash soup is something I look forward to all year long. It’s healthy, creamy and delicious. It is naturally vegan and gluten free as well! The soup is great on its own, but I like to eat it with a grilled cheese sandwich. I usually use leftovers to make mac and cheese, which you can find a video for on my TikTok account or the GF pasta story highlights on Instagram.

The hardest part of the recipe is cutting the squash. Usually, I enlist my husband for this part. To be fair, I really need to sharpen my knives! Sometimes I just get a bag of pre-cut butternut squash. Any apple can work but I love using granny apples because they are a bit sweet. I’ve never made it without a granny apple, but I might use a tsp of raw agave if I used a different kind of apple. Honestly, you could add a little honey anyway if you want some sweetness to your soup. If you don’t have an immersion blender, I recommend one. It’s much easier than dumping things in the blender. It is fun to use, too! Amazon is out of the older version I have but I put the newer version in my amazon shop here. The mini food processor is also very useful from guacamole to homemade paste or chopping veggies. I also use it for my vegan pinwheels, which would be delicious on the side!

This recipe yields 8 cups of soup. If you like a bit of heat, try adding a dash Cheyenne. I’ve also added leftover tomatoes to this. Once you have used your immersion blender to blend up the soup, start with 1/2 cup for the coconut milk and get some of that top fat in there! You can add more coconut milk to get the consistency you like. I usually use about 1/2-3/4 of the can. When you serve the soup, I like to top it with more cinnamon and goat cheese crumbles, which you obviously wouldn’t do if you wanted to keep in vegan.

PS: Be careful using the immersion blender on a crockpot with a nonstick bottom, it will scratch. A blender works great!

Print

With ImageWithout Image

Butternut Squash Soup

Yield: 6

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 1 onion
• 1 butternut squash
• 1 large carrot
• 1 granny apple
• 2 cups of vegetable broth (low sodium so you control the salt)
• 1/4 tsp Paprika
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1⁄4 salt
• 1 sprig of sage
• pinch of pepper
• 1 can coconut milk
• goat cheese crumbles (omit if vegan)

Instructions

1. Peel, roughly chop and remove seeds from your butternut squash and dump it in the crockpot. You can also just buy pre-cut butternut squash.
2. Peel and roughly chop your carrot and onion. Remove core of apple, chop and throw everything in the crockpot.
3. Add the seasoning and broth to the crockpot. Season with your heart. Add the fresh sage on top.
4. Cook on low for 5-6 hours or high for 3-4.
5. When done cooking, remove the sage and use your immersion blender (or blender) to blend until smooth. Add about 1/2 cup of coconut milk and stir. Add more coconut milk or seasoning to your taste (I usually use about half the can)
6. Serve on its own, with a grilled cheese, brussel sprout salad, or the vegan pinwheels (on website). Garnish with choice of goat cheese, honey, more coconut milk, cinnamon and paprika.