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
Prep Time: 15 minutes | Cook Time: 20 minutes | Makes 8 servings
1 medium yellow onion, diced
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 ½ teaspoons salt
1 teaspoon black pepper
2 pounds 8 ounces butternut squash, peeled and cubed
2 stems thyme, plus more for garnish
2 ½ cups (600ml) vegetable stock
1 can (400ml) coconut milk
½ 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.