Last Updated on September 21, 2024
This Creamy Vegan Squash Soup is my new fall tradition!
A thick, creamy, and full flavor soup that has become a comfort food for me and my family, reminding us of fall.
I never really was a big fan of squash soups, I felt they either lacked flavor or the spices over powered the soup.
So after researching different recipes, I finally put together one that did not mask the taste of the squash with too much creams or spices.
After all, I love a good buttery sweet squash, so why would I want to cover up the taste!
In this recipe make sure to use a dry squash. I used an ambercup, but a kabocha, or a buttercup would work just as well and probably better.
The butternut, acorn, and pumpkin (just to name a few) are more of a moist squash, which will give you a watery soup.
This is why the squash that you use will make a difference on how easy it is to thicken the soup.
So stick with the dryer and sweeter squash.
I also roasted my squash in the oven, this adds a nice flavor to the squash while also removing extra moisture.
Also I would not recommend using any type of prepackaged cooked squash that can be purchased in the stores, this will likely give you a woody taste and texture that’s too hard and dry.
So in other words, do not skimp!
Soup Ingredients
- Squash – I used a medium sized ambercup squash. This squash is similar to the texture and flavor of an acorn and kabocha. The flesh is dense, sweet, and relatively dry. This squash has a very hard rind, so be careful!! I personally will never use this squash again because it was so hard to cut through, very dangerous! This is why I would recommend the kabocha or the buttercup over the ambercup. Or you can try out other varieties, just make sure keep it a dryer squash.
- Oil – I used avocado oil, but any other oil will do. I prefer the buttery and neutral flavor of this oil.
- Leeks – Related to onions and garlic. They have a mild onion taste that’s balanced with a more earthy sweet taste.
- Vegetable Broth – I make my own vegetable broth, but a store bought broth works just as well.
- Plant Based Milk – Unsweetened plain almond milk is what I used in this recipe.
- Spices – Thyme, salt, pepper, bay leaf, and cayenne pepper.
How to make this squash soup
Preheat oven to 350° F.
Prepare a 13×9 baking dish by drizzling oil on the bottom.
Clean and cut the squash in half, clean out the inside along with the seeds.
You can keep the seeds to roast later, check out my recipe for Roasted Pumpkin Seeds.
Rinse and place the squash into a 13 x 9 baking dish upside down, and cover with foil.
Place into the oven and bake for 30 minutes, flip the squash cut side up and place foil on top.
Bake for a additional 30 minutes.
Check the squash by testing with a fork, if the inside is soft enough for the fork to go through, it is done.
Remove from the oven and let it set to cool while prepping.
Clean and thinly slice the leek, the white and light green parts only.
In a medium-large sized pot, add the oil and the sliced leek, cook over medium-high heat.
Saute for about 10 minutes.
Scoop the squash out of the shell and add to the pot with the leek.
Add the salt, pepper, thyme, and cayenne pepper.
Next, add the vegetable broth, plant based milk, and bay leaf.
Increase heat to high and bring to a simmer, then reduce heat to medium and let simmer until the soup thickens, about 15 to 20 minutes.
The amount of time the soup takes to thicken can vary depending on the squash you use for this soup.
If the soup is too thick, it can be thinned by adding water, a little at a time.
After the soup thickens, remove the bay leaf and insert an immersion wand into the pot and puree the soup.
How to serve this Creamy Vegan Squash Soup
Garnish with fresh parsley or cilantro.
Top with a vegan shredded cheese and a vegan sour cream.
Sliced onions, such as chives, shallots, green topped onions, leeks, and this can be fresh or caramelized.
Or try salsa, sriracha, and tortilla chips.
Different spices, such as curry powder, chili powder, or smoked paprika.
A candied nut sprinkled on top such as walnuts, pecans, or almonds.
Or just crackers or fresh homemade croutons. Enjoy!
This Creamy Vegan Squash soup can be refrigerated for up to 2 days in a airtight container.
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Creamy Vegan Squash Soup
Equipment
- immersion blender/wand
Ingredients
- 1 Medium sized Squash A dryer squash such as Kobocha or buttercup.
- 2 Tbsp Avocado Oil
- 1 Leek The white and light green parts only.
- 4 Cups Vegetable Broth
- 3/4 Cup Plant Based Milk I used a unsweetened plain almond milk.
- 1 Bay leaf
- 1/2 tsp Thyme
- 1/8 tsp Cayenne Pepper
- Salt and Pepper to taste.
Instructions
Preparing the squash for the soup.
- Preheat oven to 350° F.
- Prepare a 13×9 baking dish by drizzling oil on the bottom.
- Clean and cut the squash in half, clean out the inside along with the seeds. You can keep the seeds to roast later, check out my recipe for Roasted Pumpkin Seeds. )
- Rinse and place the squash into a 13 x 9 baking dish upside down, and cover with foil.
- Place into the oven and bake for 30 minutes, flip the squash cut side up and place foil on top.
- Bake for a additional 30 minutes.
- Check the squash by testing with a fork, if the inside is soft enough for the fork to go through, it is done.
- Remove from the oven and let it set to cool while prepping.
- Clean and thinly slice the leek, the white and light green parts only.
- In a medium-large sized pot, add the oil and the sliced leek, cook over medium-high heat.
- Saute for about 10 minutes.
- Scoop the squash out of the shell and add to the pot with the leek.
- Add the salt, pepper, thyme, and cayenne pepper.
- Next, add the vegetable broth, plant based milk, and bay leaf.
- Increase heat to high and bring to a simmer, then reduce heat to medium and let simmer until the soup thickens, about 15 to 20 minutes.
- The amount of time the soup takes to thicken can vary depending on the squash you use for this soup.
- If the soup is too thick, it can be thinned by adding water, a little at a time.
- After the soup thickens, remove the bay leaf and insert an immersion wand into the pot and puree the soup.
How to serve this Vegan Squash Soup
- Garnish with fresh parsley or cilantro.
- Top with a vegan shredded cheese and a vegan sour cream.
- Sliced onions, such as chives, shallots, green topped onions, leeks, and this can be fresh or caramelized.
- Salsa, sriracha, and tortilla chips.
- Different spices, such as curry powder, chili powder, or smoked paprika.
- A candied nut sprinkled on top such as walnuts, pecans, or almonds.
- Or just crackers or fresh homemade croutons. Enjoy!
- This Vegan Squash soup can be refrigerated for up to 2 days in a airtight container.
