Looking for a cozy and wholesome dinner option? Discover our Butternut Squash Soup, a vegan delight that’s both comforting and easy to prepare. This soup is not only delicious but also packed with nutrients, making it an ideal choice for a nourishing meal. Each serving is filled with the goodness of butternut squash, known for its high fiber and vitamin content.
The recipe features a blend of butternut squash and butter beans, creating a creamy texture without any dairy. Red onions and a hint of red Thai curry paste add a depth of subtle and inviting flavor. This soup is garnished with crispy butter beans, adding a delightful contrast in texture.
What sets this soup apart is its simplicity and versatility. It’s perfect for batch cooking and can easily be stored in the fridge, ensuring a delicious and wholesome meal ready any day of the week. So, indulge in the warmth and comfort of our Butternut Squash Soup and enjoy a meal that’s as satisfying as it is healthy!
Why This Recipe Works
- Simple Ingredients: Uses readily available and minimum ingredients for a fuss-free experience.
- Rich in Flavor: The combination of butternut squash and Thai curry paste creates a unique taste.
- Highly Nutritious: Packed with vitamins and fiber for a wholesome meal.
- Perfect Texture: Blending ensures a smooth and creamy consistency.
- Adaptable: Easy to modify for various dietary preferences.
Step-By-Step Instructions
Start by preheating your oven. Prepare the butternut squash and red onions for roasting. Bake the squash and onion-butter bean mixture until tender and crispy, respectively. Blend the roasted ingredients with vegetable broth for a smooth soup. Cook the Thai curry paste in a large soup pot, then stir in the blended mixture for a fragrant soup. Serve the soup with crispy butter beans for added texture.
Ingredient Notes
- Butternut Squash: A fall favorite, rich in Vitamin A and fiber. Substitute with pumpkin if needed.
- Butter Beans: Adds creaminess and protein. It can be replaced with cannellini beans.
- Red Onions: For a hint of sweetness. Shallots are a great alternative.
- Red Thai Curry Paste: Provides a spicy kick; adjust quantity to taste.
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free.
- Are there alternatives to butter beans? Cannellini beans or chickpeas are great substitutes.
- Can I make this soup in advance? Absolutely. It keeps well in the fridge for up to 5 days; just keep the croutons separate. The soup itself can also be frozen for up to 2 months.
- Is this recipe kid-friendly? Yes, it’s mild and creamy, perfect for children.
Variations and Tips
- Add Heat: Include chili flakes, cayenne pepper, or more curry paste for an extra kick.
- Spice it up: Swap the curry paste for your favorite spices; some nutmeg, cumin, or ras el hanout goes very nicely with butternut squash.
- Roast Extra Veggies: Toss in carrots, garlic cloves, zucchini, or sweet potatoes for more depth.
- Garnish Generously: Top with pumpkin seeds, fresh herbs, or a dollop of cashew cream. Sage can also be mixed with olive oil and crisped in the oven to make a delightful topping.
- Storage Tip: Keeps well in the fridge in an airtight container for up to 5 days.
- Freezing: Freeze in portions for a quick meal.
- Reheating: Gently reheat on the stove or in the microwave.
Why You’ll Love This Butternut Squash Soup
- Wholesome
- Comforting
- Flavorful
- Easy
- Nutrient-Rich
Butternut Squash Soup
Ingredients
- 1 butternut squash
- 3 cups (564 g) cooked butter beans
- 2 red onions - peeled and cut in half
- 2 tsp (9.86 ml) olive oil
- ¼ tsp (1.5 g) sea salt flakes
- ¼ tsp (1.23 g) freshly cracked black pepper
- 2 cups (473.18 ml) low-sodium vegetable stock
- 1 tbsp (15 g) red Thai curry paste
Instructions
- Preheat the oven to 400 °F.
- Chop the butternut squash in half length-way and remove the seeds using a spoon. Line a large baking tray with baking paper and place the butternut squash face down. Bake for 40 minutes.
- Line a medium baking tray with baking paper, place the onions face down on it. Add 2 cups of the butter beans, with the olive oil, salt and pepper, and massage to coat. Bake for 20 minutes, or until the beans get crispy.
- Scoop out the flesh of the butternut squash, and transfer to a large blender, along with the onions, vegetable stock, and the 1 remaining cup of butter beans. Blend until smooth.
- In a large pot on medium heat, cook the red Thai curry paste for 1 minute, until fragrant. Transfer the blended soup, and mix well. Allow to simmer for 5 minutes.
- Serve into a bowl, and top with the crispy butter beans, enjoy!
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Could we use canned butternut squash puree instead of butternut squash? If yes, what would the conversion be?
Thank you! Love your recipes.
Absolutely, I would say about 3 cups of puree 🙂 So happy you’re loving the recipes 💚
I made this today and it was excellent. The recipe is super simple, but quite delicious.
Thank you Deborah, I’m so happy you enjoyed it 💚
Hi there,
It would be very beneficial if you gave measurements for all ingredients. Butternut squash vary quite a bit in size, as do onions. Making sure our quantities agree makes
the recipes outcome more uniform.
Hey lovely, thanks for the feedback, we will try to be clearer in the future! In this case they are both medium/regular size, but it’s okay if yours are a bit different in size, our recipes usually allow for flexibility, and you can always add a little more veggie stock to adjust the soup consistency to your liking. I also recommend watching the videos that accompany all our recipes for extra visual cues 😊 Hope you enjoy the soup 💚
Hi! I’d love to know how you calculate the iron content in your recipes as that’s something I’m really trying to work on at the moment. I know there is iron in butter beans but I can’t see how the 7mg of iron is reached. Could you please provide a breakdown? Thank you!
Hi Ana, in this recipe, the bulk of the iron comes from the beans, which provide around 13.5 mg, and the butternut squash (about 4 cups mashed), which adds another 6 mg. If you need precise numbers based on your own ingredients or serving sizes, calculating it yourself with tools such as Cronometer is a good strategy.
For the most accurate breakdown, weigh your food in grams, and make sure to select verified ingredients from the official databases like the USDA FoodData Central or the FSANZ Australian Food Composition Database, rather than user-submitted ones, which can be a bit hit and miss. Hope that helps! 💛