Creamy Vegan Squash Soup
This Vegan Squash Soup has all the comforts of fall, so full of flavor, rich, thick, and with just the right amount of sweetness.
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 13x9 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.
Notes
Don't toss those squash seeds!
You can keep the seeds to roast later, check out my recipe for Roasted Pumpkin Seeds.