Creamy squash soup is an autumn staple, but so often it is made with heavy cream. We’ve tinkered around and created a coconut milk twist that provides a lighter, vegan version of the classic. Fresh ginger adds a bit of dynamic spice, and thyme provides that floral earthiness we love. Serve as a Thanksgiving appetizer to round out the menu—your sweet potato pecan pie will be an excellent callback.
Make This Vegan Butternut Squash Soup Recipe For Thanksgiving
The Best Vegan Butternut Squash Soup
- 1 medium yellow onion, diced
- 2 tablespoons fresh ginger, minced
- 3 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 pounds, 8 ounces butternut squash, peeled and cubed
- 2 springs thyme, plus more for garnish
- 2 1/2 cups (600ml) vegetable stock
- 1 can (400ml) coconut milk
- 1/2 cup pepitas (pumpkin seeds), toasted
In a large pot over medium heat, saute onion, ginger, and garlic in a splash of olive oil. Season with salt and pepper, then add the butternut cubes and thyme and boil for 5 minutes.
Pour in vegetable stock and coconut milk. Reduce to a simmer and continue cooking for 15 minutes, or until squash begins to break down.
Remove soup from heat and use a blender to puree until smooth. Taste and season with additional salt and pepper as needed.
Serve the soup topped with toasted pepitas, thyme, and a splash of coconut cream.