Vegan Butternut Squash Soup
Curl up with a bowl of thick and hearty fall soup that is loaded with vegetables: butternut squash, bell peppers, potato, and onion. Seasoned with caraway seeds and sweetened with granny smith apple, this soup is incredibly flavorful and will delight your taste buds. Top it off with pickled mini sweet peppers for a zesty punch. Mmmmm!
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8-10 servings 1x
- Category: Soup
- Method: Slow cook
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Units
Scale
Pickled Peppers
- 4 mini sweet peppers, sliced
- 1/4 cup of apple cider vinegar
- 1/4 cup of water
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 garlic clove, smashed
- 1/4 teaspoon of mustard seeds
- 1/4 teaspoon of whole black pepper corns
Butternut Squash Soup
- 1 medium-sized butternut squash
- 1 tablespoon olive oil
- 1 large Yukon gold potato, peeled and chopped
- 1 red onion, chopped
- 1 orange bell pepper, chopped
- 1 red bell pepper, chopped
- 1 granny smith apple, peel, cored and chopped
- 4 garlic cloves, minced
- 1 teaspoon caraway seeds
- 2 bay leafs
- 2 cups of unsweetened cashew milk
- 3 tablespoons of apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon of pepper
- Handful of parsley, chopped
Instructions
- Preheat the oven to 350°.
- Cut the butternut squash in half and scoop out the seeds. Brush the olive oil on the flesh and place the butternut squash flesh side down on a silicone baking sheet. Pop it in the oven and roast for 45 minutes.
- Make the pickled peppers. Add the sliced peppers, apple cider vinegar, water, sugar, salt, mustard seeds, and black peppercorns to a small mason jar. Put on a lid and give it a good shake to mix everything up. Set aside for at least 45 minutes.
- Add 2 cups of water to a large stockpot. Add the chopped potato and cook on high until the potato is tender about 15 minutes. Strain the potato and set aside.
- Using the same stockpot, add olive oil and kick the heat up to high. Add the chopped onion and cook for about 5 minutes, stirring occasionally.
- Add the orange, red bell pepper, potato, apple, garlic, and caraway seeds. Cook for 10 minutes on medium-high.
- When the butternut squash is finished roasting, let it cool for about 10 minutes then scoop the butternut squash out and add it to the stockpot.
- Add the bay leaves, cashew milk, apple cider vinegar, salt, and pepper. Simmer for 20 minutes.
- Remove the bay leaves. Blend the soup using a stick blender in the stockpot. Cook the soup for an additional 10 minutes to thicken. Stir in the fresh parsley.
- Serve in bowls and add the pickled peppers on top. Soup is delicious with ciabatta bread.
Notes
This recipe was inspired by the Autumn Butternut Squash Soup recipe from the folks over at Forks Over Knives.
Butternut squash soup is great as leftovers and keeps in the refrigerator for up to 5 days. The pickled peppers keep in the refrigerator for up to two weeks.
Find it online: https://www.bowlofyum.com/2020/10/vegan-butternut-squash-soup/