Vegan Butternut Squash Soup (Ready-to-Print Version)

A rich blend of butternut squash, coconut milk, Fuji apple, and spices for a warm, delicious dish.

# What You’ll Need:

→ Vegetables

01 - 1 large butternut squash, peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, peeled and sliced
05 - 1 Fuji apple, peeled and diced

→ Liquids and Fats

06 - 1 tablespoon olive oil
07 - 4 cups vegetable broth
08 - ½ cup unsweetened full-fat coconut milk

→ Seasonings

09 - 1 vegetable bouillon cube
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon ground nutmeg
13 - ½ teaspoon dried thyme

# Step-by-Step Guide:

01 - Peel, seed, and cube the butternut squash. Chop the onion, mince the garlic, peel and slice the carrot, and peel and dice the Fuji apple. Assemble all ingredients before cooking to ensure a smooth process.
02 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook, stirring frequently, until translucent, about 4 minutes. Add garlic and sauté until fragrant, approximately 1 minute.
03 - Add cubed butternut squash, sliced carrot, and diced apple to the pot. Stir to coat with the sautéed aromatics and oil. Sprinkle salt, black pepper, nutmeg, and dried thyme evenly and mix thoroughly.
04 - Pour in vegetable broth and add the vegetable bouillon cube. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 to 25 minutes, or until squash and carrots are tender.
05 - Remove pot from heat. Using an immersion blender, blend soup directly in the pot until silky smooth. Alternatively, blend in batches using a countertop blender, taking care to vent hot liquids to avoid splattering.
06 - Return the pureed soup to low heat and gently warm through while stirring in coconut milk. Avoid boiling to preserve coconut milk’s delicate texture and flavor.
07 - Taste the soup and add additional salt or pepper if desired. Serve hot, optionally garnished with fresh thyme, a swirl of coconut milk, or roasted pumpkin seeds.

# Handy Tips:

01 - For enhanced flavor, optionally roast cubed butternut squash at 400°F for 20 to 25 minutes before adding to the pot.
02 - Allow soup to cool slightly before blending to minimize splattering.
03 - Gently reheat if adding extra broth to adjust consistency after blending.

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