More butternut squash recipes
There are so many ways to use this tasty squash! Here are a few more butternut squash recipes for fall: Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true.
Yellow onion, garlic, fresh ginger and carrot: These vegetables add subtle supporting notes to this recipe. Fresh ginger is key to the nuanced fall flavor profile! Butternut squash: Squash is a good source of fiber, with 7 grams per 1 cup diced, or about 28% of your daily need (source) in one serving of this soup. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source) Olive oil: Olive oil is our cooking oil of choice. Vegetable broth: Use your favorite brand of vegetable broth. Dried sage: Sage adds just the right fall flavor profile. Chickpeas: This trick adds protein to the vegan soup, making it more filling than most! Coconut milk: We’ve made lots of butternut soup recipes, and we think coconut milk is the best ingredient pairing to make the soup creamy and complement the flavor profile of the squash.
Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle. Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.) Slice into planks, then chop. Cut the base and neck into planks, then dice them. Here’s a video to show the process.
If you cut into it and it’s pale yellow in color: alert! This means the squash is not ripe. We had this happen to us on one of the test runs of this soup. If this happens: abort! We hate to say it, but the squash will not taste as deliciously sweet as it should.
Prep the ingredients. Chop your onion, ginger, carrot and garlic. Specific instructions are in the recipe below! Saute the onion. Cook until it’s translucent, about 5 to 7 minutes. Add the garlic and ginger and stir until it’s just fragrant. Add the remaining ingredients and simmer. Simmer until the veggies are tender. Blend! Add the chickpeas and coconut milk and blend until pureed. We used a large high speed blender, so the entire soup fit. If you have a standard blender, you’ll have to do it in batches.
Crusty bread. Grab and artisan loaf or try homemade. Cornbread. Try our favorite classic cornbread, cornbread muffins or vegan cornbread. Grilled cheese. Add a baked grilled cheese, spinach artichoke grilled cheese, or one with brie and apple. Crackers. Try homemade crackers or nut-based crackers. Salad. Add arugula salad, spinach salad or arugula beet salad.
5 from 2 reviews
Grab Thai curry paste and make Curried Butternut Squash Soup Bake up a Butternut Squash Lasagna with boiled squash, 3 cheeses and sage Puree it into a cheese sauce for Butternut Squash Mac and Cheese Cube it up and make Roasted Butternut Squash Throw it into a Butternut Squash Curry Add Parmesan and sage for Butternut Squash Risotto
