Vegetarian Butternut Squash Soup Recipe
Serves 6
15 mins prep
30 mins cook
45 mins total
This Vegetarian Butternut Squash Soup is the best fall soup EVER! Made in one pot and make ahead friendly, it is vegetarian and gluten free, it can be easily made vegan by substituting coconut cream for creme fraiche.
0 servings
Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
Add in the garlic and cook for 30 seconds.
Add in the cubed squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, then turn down the heat to medium-low, and cook until a knife inserted into a squash comes in and out easily, approximately about 20 minutes.
Carefully puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix). Taste for seasoning and add more as necessary.
Ladle soup into bowls. Top it off with a dollop of creme fraiche (or cashew cream) and garnish it with parsley. Serve.
