Creamy, healthy, packed with plant-based protein, and delicious, this vegan butternut squash soup recipe is the best way to celebrate fall and soup season! It is practically fall in a bowl!
This plant-based soup recipe is easy to make and packed with many health benefits; it is the best recipe to make and enjoy this fall season!
Recipe Ingredients:
- Butternut squash
- White onion
- Garlic
- Red lentils are used for added plant-based protein and a “creamier” texture.
- Coconut cream
- Bouillon powder
- Sage
- Rosemary
- Olive oil.
- Roasted pumpkin seeds: optional for garnish.
How to make vegan butternut squash soup:
- Preheat the oven to 200℃.
- Cut the butternut squash in half, remove the seeds, and add it to a baking tray. Add onion and garlic, drizzle with olive oil, salt, and pepper, and roast in the oven for 35 minutes or until the butternut squash is cooked. You can check with a fork.
- Once roasted, let the veggies cool at room temperature for 10 minutes. Once cooled, scoop the butternut squash flesh and discard the skin.
- Heat a pan and add the roasted veggies, presoaked and drained red lentils, herbs, bouillon powder, water, and coconut cream. Let it boil, then simmer for 15 minutes.
- Once the lentils are cooked, blend them with a hand blender or transfer them to a blender and blend the soup until smooth.
Serving Suggestions:
Serve this delicious and creamy vegan butternut squash soup recipe with crusty sourdough bread for dipping.
For a light meal, serve it with a healthy salad, such as this vegan coleslaw or Turkish gavurdagi salad.
Storing leftovers:
Let it cool to room temperature, transfer it to an airtight container, and store it in the fridge. It can last up to four days in the refrigerator.
Recommended Recipes
For more delicious plant-based soup recipes, check out this delicious plant-based gnocchi soup recipe or this quick and easy dumpling soup.
For soups inspired by Middle Eastern cuisine, check the below recipes at VBA:
- Middle Eastern freekeh soup.
- Iraqi lentil soup recipe.
- Simple vegetable soup.
- Lentil & bean soup recipe.
- Vegan Harira soup recipe.
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 
Vegan Butternut Squash Soup Recipe
Equipment
- Oven
- Hand blender or blender
- Chopping board
- Pan
Ingredients
- 720 g butternut squash cut in half and deseeded
- ½ white onion
- 4 garlic cloves
- 3 tablespoon olive oil
- ½ cup red lentils rinsed and drained
- 1 teaspoon bouillon powder
- 500 ml hot water
- 165 ml coconut cream
- salt and pepper to taste
- pumpkin seeds optional
Instructions
- Preheat the oven to 200℃.
- Add butternut squash, onion, and garlic to a baking tray. Drizzle with two tablespoons of olive oil, salt, and pepper, and roast in the oven for 35 minutes.
- While roasted soak the red lentil in water for 10 mints and then drain and set aside.
- Once roasted, let the veggies cool at room temperature for 10 minutes. Once cooled, scoop the butternut squash flesh and discard the skin.
- Heat a pan with one tablespoon of olive oil and add the roasted veggies, red lentils, herbs, bouillon powder, water, and coconut cream. Let it boil, then simmer for 15 minutes.
- Once the lentils are cooked, blend them with a hand blender or transfer them to a blender and blend the soup until smooth.
- Serve it into bowls, top with roasted pumpkin seeds and Enjoy!
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