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This Vegan Butternut Squash Pumpkin Soup is made with tender squash, canned pumpkin, rosemary, and cashews. Blended right into a velvety fall appetizer or aspect dish, it is going to be love at first slurp! Vegan and Gluten-Free, Nut-Free Possibility.
This Butternut Squash and Pumpkin Soup places an additional savory twist on my Butternut Squash Soup. It’s creamy and luscious with heat, fragrant flavors that really feel like a hug. Plus, it’s simple to make in a single pot with a easy mixture of contemporary and pantry staple components that can assist you get it on the desk in solely 45 minutes!
Desk of Contents
The Final Fall Soup
Which do you want higher throughout fall: butternut squash or pumpkin? I’ve the toughest time choosing between the 2! I like the nuttiness of butternut squash in a heat salad and the subtly candy pumpkin in a fluffy waffle… However choosing one over the opposite? I merely simply can’t do it…
Fortunately, this Butternut Squash Soup with Pumpkin lets me benefit from the cozy goodness of each. To make it, contemporary butternut squash, canned pumpkin puree, rosemary, and roasted cashews are simmered in an fragrant vegetable broth, then blended right into a creamy soup with layers of heat, “hug in a bowl” fall flavors. It’s exhausting to imagine this excellent consolation meals is really easy to make in a single pot in about 45 minutes!
Components for Butternut Squash Pumpkin Soup
This vegan fall soup requires round 12 components, all of that are simple to seek out as quickly because the chilly climate rolls in. Listed below are the important thing gadgets you want:
- Contemporary Rosemary: winter squash soup and contemporary rosemary are an ideal pairing. The earthy, strong rosemary brings out the heat of the squash to depart you with advanced and deeply comforting layers of taste in each spoonful.
- Purple Pepper Flakes: only a pinch for a contact of warmth. Be at liberty to omit the purple pepper flakes for those who don’t need any spice.
- Butternut Squash: one small butternut squash is sufficient to make a giant pot of soup. You should utilize an equal quantity of frozen squash if it’s extra handy. Simply scale back the broth within the recipe to three 1/2 cups.
- Pumpkin Puree: go for a high quality model of plain pumpkin puree. Or, for those who’re up for it, make this soup with a half batch of my Home made Pumpkin Puree as an alternative.
- Vegetable Broth: you should utilize any high quality model of store-bought vegetable broth or selfmade vegetable broth as an alternative. I usually use low-sodium broth to provide me extra management over the saltiness.
- Cashews: roasted unsalted cashews are boiled and blended with the soup to make it wealthy, thick, and creamy. Uncooked cashews additionally work right here, however I personally choose the stronger nutty flavors of roasted nuts.
Methods to Make Vegan Butternut Squash Soup
- Sauté the onion in a big pot till the sides begin to brown. Add the garlic, rosemary, chili flakes, nutmeg, and maple syrup and sauté till the garlic is aromatic.
- Add the butternut squash, pumpkin puree, and roasted cashews to the pot, then pour within the broth. Warmth to a boil, then scale back the warmth and simmer till the squash is fork tender.
- Fastidiously switch the soup to a blender and mix till easy. Return it to the pot to heat it again up briefly.
- Serve the new soup in bowls with a drizzle of olive oil and crusty bread. Take pleasure in!
Caitlin’s Cooking Suggestions
- Don’t miss out on the hidden flavors! These superbly flavored sautéed aromatics, spices, and squash could find yourself sticking to the underside of the pot because the soup simmers. Stirring it each couple of minutes whereas it’s cooking will loosen any caught bits and make sure you expertise each observe of taste.
- Alter the thickness of the soup: If the soup remains to be too thick after mixing, stir in 1/4 cup of water or vegetable broth at a time till it’s thinned to your required consistency.
- Mix the new soup with care: If doable, mix this soup in a tall blender fitted with a venting lid to permit the steam to flee. I additionally advocate mixing the soup in two batches to stop an excessive amount of warmth or stress from build up contained in the blender.
Serving Strategies
Simply because this soup is extraordinarily simple to make doesn’t imply we are able to’t make it look fancy and chic! I like to recommend topping each bowl with a drizzle of olive oil or cashew cream and a sprinkle of pepitas to trace on the pumpkin flavors. For those who’re having fun with the soup by itself for a lightweight meal, make sure that to have a giant slice of crusty bread on the aspect for dunking.
Butternut squash and pumpkin soup additionally works nicely as an appetizer or aspect dish throughout fall and winter. When the vacations arrive, add it to your vegan Thanksgiving menu and serve it earlier than this Tofu Turkey arrives on the desk. For on a regular basis dinners, pair it with this Kale Apple Salad and these Mushroom Puff Pastry Pinwheels for a easy however comforting unfold.
For those who’re on the lookout for extra vegan fall and winter soups, you’ll additionally love this Creamy Wild Rice Mushroom Soup, this Hearty Candy Potato and Lentil Soup, and this Kabocha Squash Soup!
Methods to Retailer Butternut Squash Soup
As soon as the soup is cool, switch it to a big hermetic container or particular person smaller containers for grab-and-go meals. It would maintain within the fridge for as much as 5 days or within the freezer for as much as 2 months. Let the leftovers defrost within the fridge in a single day earlier than reheating.
You possibly can reheat butternut squash soup within the microwave in 30-second intervals, stirring in between, or in a saucepan over medium warmth. If the consistency of the soup thickens within the fridge or freezer, you possibly can skinny it out with a splash of water or vegetable broth whereas reheating.
Substitutions and Variations
- Nut-Free Possibility: Omit the cashews from the recipe and use 1/4 cup of plant-based heavy cream or 1/2 cup of full-fat coconut milk of their place. Pour the vegan cream/coconut milk into the pot with the soup simply earlier than mixing.
- Cashew Substitute: An equal quantity of blanched almonds ought to work simply in addition to the cashews right here.
- Contemporary Rosemary Substitute: The contemporary rosemary infuses the soup with an unbeatable earthy taste, however 1 teaspoon of dried rosemary may be substituted if that’s what you might have readily available.
Recipe FAQs
You possibly can if you need! Lay the cubed squash on a sheet pan and toss it with a drizzle of olive oil. Roast it in a 400ºF oven for 30 to 35 minutes or till it’s fork tender. Stir the roasted squash cubes into the soup over the past 10 minutes of simmering, then mix as regular.
I’ve solely examined this recipe with canned pumpkin puree, however a peeled, chopped, and roasted or sautéed sugar pumpkin ought to work nicely instead. Let me know for those who strive it!
I haven’t tried it, however cooking the soup in a crockpot must be simply as simple because the stovetop model. Sauté the aromatics and seasonings on the range as regular, then switch them to a sluggish cooker with the squash, pumpkin, cashews, and broth. Cook dinner on excessive for five to six hours or on low for 7 to eight hours, then mix as regular.
Take pleasure in! For those who make this recipe and resolve to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible for those who might depart a remark beneath with a recipe score! Thanks for the help 😊
- 3 tablespoons olive oil
- 1 yellow onion superb cube
- 10 cloves garlic minced
- 2 teaspoons finely chopped contemporary rosemary or 1 teaspoon dried
- 1/2 teaspoon purple pepper flakes
- 1/4 teaspoon floor nutmeg
- 1 tablespoon grade A maple syrup
- 1 small butternut squash peeled and diced into 1/2” items (about 4-5 cups or 600-700g)
- 1 15 ounce can pumpkin puree
- 4 cups low sodium vegetable or imitation rooster broth
- 1/2 cup roasted unsalted cashews or sub uncooked cashews
- Salt and black pepper to style
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Brown the Onion: Heat the olive oil over medium warmth in a big Dutch oven or heavy bottomed pot. Sauté for 7 to 9 minutes, stirring each minute or so, till its edges are starting to brown.
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Aromatics: Add the garlic, rosemary, chili flakes, nutmeg, and maple syrup to the pot. Sauté for two to three minutes, till the garlic is aromatic and starting to brown.
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Add the Squash: Add the butternut squash, pumpkin puree, and roasted cashews to the pot. Pour the vegetable broth over the squash combination and blend nicely.
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Simmer: Deliver the soup to a boil over excessive warmth, then scale back the warmth to medium to take care of a simmer. Simmer for 15 to twenty minutes, till the squash may be simply pierced with a fork. Stir the soup each couple of minutes, to stop something from sticking to the underside of the pan. Cut back the warmth to medium-low if the soup begins to splatter an excessive amount of, however preserve a simmer.
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Mix: Fastidiously switch the soup to a blender and mix till easy; relying on the scale of your blender, it’s possible you’ll want to do that in two batches. Style the soup as soon as blended and add any salt or pepper to style, if mandatory. If the soup is simply too thick in your liking you possibly can skinny it out with water or extra vegetable broth.
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Serve & Retailer: Return the soup to the pot and warmth briefly till heat. Serve instantly, with a drizzle of olive oil and crusty bread, or as desired. Retailer any leftovers in an hermetic container within the fridge, or within the freezer for as much as 2 months.
- Nut-Free: Omit the cashews from the recipe and add in 1/4 cup (60ml) of plant-based heavy cream or 1/2 cup (120ml) of full-fat coconut milk to the soup simply earlier than mixing.
