This vegan butternut squash soup is seasoned with all the right spices and served smooth, with a savory, creamy sauce. This savory soup is comfort food in a bowl! You’ll be sure to come back for bowl after bowl, and you can do it without guilt because it’s so healthy!
Disclaimer: This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.
This vegan butternut squash soup is amazing! I love to serve it hot with some vegan coconut yogurt over the top and sprinklings of pumpkin seeds and cranberries. It’s perfection in a bowl!
And scroll down below to see the nutrition information on this soup. It’s so healthy!
I love buying local whenever I can. That’s one reason I love to shop at farmer’s markets. But there are other ways to support local farmers. For example, you may be surprised to learn you can buy locally grown produce in Walmart stores. That means you can find produce that is bought and sold right in the same state!
It’s nice to have an affordable option, like Walmart, that is also committed to providing fresh produce by purchasing fruits and vegetables directly from growers.
Your dollar is your vote! So you can let stores like Walmart know how important supporting local farmers is, by doing just that…making an effort to buy locally grown produce.
Local Fall Produce
Of course, in the summer it’s easy to find locally grown produce. But you should be able to find some locally grown produce year-round. When I was in two local Walmart stores last week, I saw lots of squashes, like butternut squash, spaghetti squash, and acorn squash. There were also a variety of peppers, like Anaheim peppers, habanero peppers, jalapeño peppers, green bell peppers, serrano peppers, and poblano peppers. I even saw a variety of apples!
That’s just to name a few!
Why Buy Local?
If you’re not in the “buy local” mindset, here are some reasons why you should consider it:
- Local produce spends more time “on the vine” rather than being transported in a box from other places around the country or the globe. Vine-ripened tastes best!
- Speaking of being transported in a box, buying local is better for the environment because it travels less. That means you’re a better steward of the environment by buying local!
- You get to help support a local farmer which is the same thing as supporting a local business
As an added bonus, if you’re tight on time (and who isn’t?), you can order fresh groceries, like butternut squash, online and stop by the store for same-day pickup Start your next shopping trip at Walmart.com Grocery!
How to Make Vegan Butternut Squash Soup
Look, there are several ways to go about making a good butternut squash soup. I happen to really like the method that requires roasting the butternut squash first. Why? Because roasting the squash brings out some of its richer flavors.
And if you haven’t tasted a rich, roasted butternut squash, you are missing out!
Roasting Butternut Squash
So, I begin by roasting the butternut squash. Simply cut a sliver off the bottom of the squash, to create a stable base, and the cut off the stem.
Then you’re ready to slice the squash beginning at the top, and working down to the bottom.
Then scoop out the seeds and squash goop. Drizzle a little olive oil over each cut-side of the butternut squash and sprinkle with salt and pepper. Turn them cut-side down on a pan and bake for 40 – 45 minutes. Voila! Roasted Butternut Squash!
Allow it to cool a little bit and then remove the peel and cut into 1″ cubes.
To make the soup itself, simply cook the onion with a little olive oil in a pot until the onions are tender. Then add the rest of the ingredients, like garlic, apples, spices, broth and more. Let all that simmer until the apples are tender.
Should you peel the apples? I say no. Because the peel is where so many of the nutrients reside. That said, if you don’t have a high-powered blender, you might want to go ahead and peel the apples because they are harder to pulverize. You can save those peels to something else like a green smoothie!
Transfer all the ingredients, including roasted squash in a blender. Now, one thing to note here: this makes a lot of soup! You will want to do this in batches. It helps to have a bowl handy so you can puree one batch, transfer it to a bowl, and then move on to the next batch.
Here’s a tip for working with hot ingredients in your blender: make sure to remove the lid insert and never fill your blender more than half way full. Then cover with a dish towel and blend on low to begin with and slowly increase the speed.
Do you love vegan soup recipes? Be sure and check out my Vegan Chicken Noodle Soup, Vegan Minestrone, Vegan Cheeseburger Soup, and Vegan Pinto Bean Soup. These delicious soup recipes will warm you through on a cold night and make great leftovers to take for lunch the next day too!
Storing and Serving Soup
I like to store soup in several smaller containers rather than one large one. That way I can choose to freeze some portions of the soup. That works perfectly in the case of this vegan butternut squash soup. I freeze half and then leave half in the fridge for dinners or lunches.
To serve this soup, spoon it out into a bowl and microwave on high for a minute or two, until heated through. Allow it to cool slightly and then add vegan coconut yogurt on top with pumpkin seeds and even a few dried cranberries. It’s delicious!
We hope you love this recipe for vegan butternut squash soup! If you decide to make it, be sure and snap a photo and send it to me using #namelymarly on Instagram. I just love seeing your photos!
Vegan Butternut Squash Soup
- 1 large butternut squash
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 small onion, peeled and roughly chopped
- 1/2 cup raw cashews
- 1 clove garlic
- 2 medium gala apples, cored and chopped (with peel)
- 5 cups low sodium vegetable broth
- 1 teaspoon curry powder
- 1 teaspoon dried ginger
- 1 teaspoon turmeric
- 3/4 cup Ripple half and half
- 1/4 cup pumpkin seeds, for topping
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Cut top and bottom off of a butternut squash. Then sit it upright and beginning at the top, cut it in half lengthwise. Scoop out the seeds. Place both halves, cut side up, on the prepared baking sheet. Drizzle with 1 tablespoons olive oil and use your fingers to make sure all the squash is covered. Sprinkle with salt and pepper. Turn the squash cut-side down and place in heated oven and cook for 40 - 45 minutes, until squash is tender. Remove from oven and set aside to cool slightly.
- In the meantime, set a large pot over medium-high heat and add remaining olive oil. Add onions and cashews and stir until coated. Cook about 5 minutes until onions are tender. Add chopped garlic and cook for about 30 seconds.
- Stir in the following to the pot: chopped apples, broth, curry, ginger, turmeric and rosemary. Bring to a simmer, then reduce heat to low. Cook over low heat for about 20 - 30 minutes while the squash is cooking.
- When the squash is done and cooled slightly, spoon out the flesh into a high-speed blender. Then pour in mixture from pot and vegan half and half. Don’t fill blender more than halfway full, and remove lid insert to allow heat to escape. Place a kitchen towel over top and blend at low speed, increasing to a higher speed, in short bursts until mixture is smooth
- Transfer soup back to pot to allow it to cool. After it's cooled slightly, either serve immediately or transfer to sealable containers and refrigerate. This will keep up to 5 days in the fridge or can be frozen for up to 2 months.
- To serve, pour into individual bowls and top with additional cream and pumpkin seeds.
This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.