Is butternut squash soup healthy?

It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases. Having a good potassium intake is important in maintaining healthy blood pressure. Butternut squash soup is a good source of fiber AND potassium !

What is the easy hack for peeling butternut squash?

Microwave the squash for at least 3 minutes and 30 seconds (you might need to go a little longer, depending on the size, but that should do the trick). Let the squash cool to the point where it doesn't hurt to hold it, then peel away the skin and scoop out the seeds with ease!

What is good to eat with butternut squash soup?

What to Serve with Butternut Squash Soup Simple Lemon Green Beans. Roasted Cauliflower with Lemon Zest. Simple Roasted Beets. Rainbow Kale Salad with Carrot-Ginger Dressing. Shredded Brussels Sprout Salad. Roasted Brussels Sprouts. Roasted Beet Salad.

Why does my butternut squash soup taste sour?

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

Can I eat butternut squash raw?

Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn. It's important to note that while gourds are in the same family as squash, most are grown for decorative purposes and are not edible.

Can you microwave a butternut squash to make it easier to peel?

Microwave Hack for Easier Butternut Squash Peeling Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes . When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

What is the best tool to peel butternut squash?

In the case of one of our top picks, the Kuhn Rikon Piranha Y Peeler , its serrated edge was particularly helpful during the butternut squash test. It was able to catch onto the thick, tough skin immediately and peel it away smoothly and without much resistance.

What does butternut squash do for the gut?

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements . It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

What are 3 ways you can eat butternut squash?

7 ways to cook with butternut squash Butternut squash soup. ... Spicy squash and spinach soup. ... Roasted butternut squash. ... Butternut squash laksa. ... Moroccan-spiced tomato sauce with roast vegetables and chickpeas. ... Beef and butternut squash moussaka. ... Chilled toffee apple creams.

Is it OK not to peel butternut squash?

You can eat the skin, so there's no need to peel it . Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Can you eat squash skin in soup?

“Squash skin is pretty robust and thick for a reason; it's meant to be stored. But the skin is edible . If it's cooked down, it becomes palatable,” he said.

Can you use butternut squash peel for broth?

Squash peel Peels from squash add good flavor to stock or broth . Use no more than 1/8 of the total stock ingredients.

Easy Butternut Squash Soup! (2024)

5 from 6 votes

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My Easy Butternut Squash Soup Recipe is here! I share a clever hack to make this soup quick and easy to prepare with just 10 simple ingredientsand one pot. The butternut squash soup is enhanced with sage, and nutmeg, and optionally add coconut milk for a super creamy, luscious, healthy vegan and gluten-free soup.You'll be ready to savor a bowl of comforting goodness in no time!

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Butternut squash soup is like a cozy hug for your taste buds! It's super velvety, giving you this amazing, creamy texture that will warm you up on a chilly night. To make it super easy, skip peeling the squash! Many recipes require peeling the squash before cooking it. Not only is this fussy, slippery, and time-consuming, but it is completely unnecessary. The squash skin is totally edible, and when cooked along with the flesh, it will blend right into the soup, adding extra nutritional benefits. This soup is a delightful mix of the sweet goodness of butternut squash and the simplicity of a one-pot wonder, making every spoonful a happy dance of flavors. Get ready for a bowlful of warming joy!

Common questions:

Do you have to peel butternut squash for soup?No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked. It also has added health benefits!

How do you make butternut squash soup less bland?The key is to season it correctly. I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

Butternut squash soup recipe ingredients:

Vegan butter: I love the richness vegan butter adds to this soup, my go-to is always Earth Balance Buttery Spread, but any vegan butter or vegan margarine will work. If you don't have any you could substitute olive oil. If you prefer no oil at all, just omit it completely and instead sauté the onions and garlic with a splash of vegetable broth or water.

Yellow onions and garlic: a staple for any soup base, they add a ton of flavor.

Butternut squash: the key ingredient, use a medium butternut squash which weighs about 3 pounds (1.4kg). Clean it, leave the skin on, cut off and discard the stems, cut in half then scoop out and discard the seeds. Chop up the squash into cubes (they do not have to be perfect). In my recipe I like to leave the skin on the butternut squash. Not only does this make the recipe much quicker and easier as peeling the squash can be a bit of a pain, but the skin gets soft enough to blend, and there are some added nutrition benefits too, the skin contains plenty of fiber, vitamins, minerals, and antioxidants. I recommend using a fresh squash for best flavor and texture but in a pinch pre-cut butternut squash cubes (which you can sometimes find fresh or frozen) will also work.

How to Make this Easy Butternut Squash Soup Recipe:

Melt the vegan butter in a large soup pot, add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.

Add the cubed squash, vegetable broth, salt, sage, nutmeg, and pepper. Cover and bring to a boil, reduce to simmer and cook until the squash is fork tender, 15 - 25 minutes.

Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but I generally prefer a standing blender as it usually does a better job of making the soup super smooth and creamy.

Return the blended soup to the pot, and bring it back to a gentle simmer. Stir in the coconut milk if using. Serve hot in bowls and garnish with an extra drizzle of coconut milk if desired.

Storage/ Freezing: allow the soup to cool completely then transfer to an airtight container. Store in the fridge for up to 4 days or you can freeze it.

This easy butternut squash soup recipe is...

easy to make (no peeling, one pot, 10 ingredients)
super creamy
delicious and warming

More vegan soup recipes you might enjoy:

4 Heads of Garlic Soup
Vegan Zuppa Toscana
Easy Vegan Cabbage Roll Soup
Vegan Curry Lentil Soup

Vegan Cream of Mushroom Soup

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

5 from 6 votes

(click stars to vote)

Easy Vegan Butternut Squash Soup

My Easy Butternut Squash Soup Recipe is here! I share a clever hack (no peeling the squash needed) to make this soup quick and easy to prepare with just 10 simple ingredients. The butternut squash soup is enhanced with sage, and nutmeg, and optionally add coconut milk for a super creamy, luscious, healthy vegan and gluten-free soup.Ready to savor a bowl of comforting goodness in no time!

Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins

Servings: 8 (makes about 9 cups)

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Ingredients

▢ 2 tablespoons vegan butter, (or sub olive oil)
▢ 1 yellow onion, chopped
▢ 4 cloves garlic, minced or pressed
▢ 1 medium (about 3 lbs) butternut squash, cleaned, seeded, and cubed (no need to peel it)
▢ 4 cups vegetable broth
▢ ¾ teaspoon salt, (or to taste)
▢ ½ teaspoon ground sage
▢ ¼ teaspoon nutmeg
▢ ¼ teaspoon black pepper
▢ 1 cup full-fat coconut milk, (optional, for extra creaminess)

US Customary - Metric

Instructions

Melt the vegan butter in a large soup pot, add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
Add the cubed squash, vegetable broth, salt, sage, nutmeg, and pepper. Cover and bring to a boil, reduce to simmer and cook until the squash is fork tender, 15 - 25 minutes.
Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but I generally prefer a standing blender as it usually does a better job of making the soup super smooth and creamy.
Return the blended soup to the pot, and bring it back to a gentle simmer. Stir in the coconut milk if using. Serve hot with an extra drizzle of coconut milk if desired.

Notes

Storage/ Freezing: allow the soup to cool completely then transfer to an air-tight container. Store in the fridge for up to 4 days or you can freeze it.

Coconut milk substitute: I love the flavor and creaminess full-fat coconut milk (the kind in a can) adds to this soup. However, if preferred you can substitute it with unsweetened vegan heavy cream, or omit it completely and the soup will still be delicious.

For oil-free: simply omit the vegan butter and instead do a water or broth sauté.

Nutrition

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