This vegan butternut squash soup recipe focuses more on the squash and less on broth and other ingredients compared to the butternut squash and carrot or the mushroom with carrot and butternut squash soup recipes we have posted in the past. This recipe is prepared vegan with a slight amount of coconut oil, but can also be prepared with regular butter.
Makes 2 quarts
2 – 3 pounds butternut squash, peeled, seeded and cut into chunks
2 tablespoons coconut oil
1 leek, white and green parts only, sliced thin and washed thoroughly
Sea salt and pepper
4 cups vegetable broth
1-2 cups water
2 sprigs fresh thyme
1 bay leaf
Pinch of cayenne pepper
Place squash in a bowl, cover, and microwave for 14 – 18 minutes, stirring halfway through. Transfer squash to a colander and let drain for 5 minutes, reserving the liquid.
Melt oil in Dutch oven over medium high heat. Add squash, leek, and 1 teaspoon sea salt. Cook, stirring occasionally, until squash begins to break down and brown fond forms on bottom of pot, approximately 10 minutes. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme, bay leaf and cayenne pepper. Increase heat to high and bring to a simmer. Reduce heat to medium and simmer until leeks are tender, 6 – 7 minutes.
Remove and discard bay leaf and thyme sprigs. Process soup in a food processor or with an immersion blender until smooth. Return to pot and adjust consistency with water if needed. Season with salt and pepper. Enjoy!
Do you use Mason jars or Ball jars? Did you know there are only 2 standard lid sizes no matter what size jar you are using? Our new favorite product that has upgraded our Ball jar use are these lids by reCap.
Recipe and photo by Michelle