Vegan Butternut Squash Soup Recipe

Vegan Butternut Squash Soup
Butternut Squash Soup

Vegan Butternut Squash Soup Recipe

This vegan Butternut Squash Soup recipe makes a fantastic autumn lunch or simple supper.  The squash is cooked slowly to bring out its natural sweetness.  This is then balanced by the addition of warming chilli flakes and creamy peanut butter.   This soup is based on the River Cottage Butternut and Nut Butter soup but I leave out the ginger and lime in my version as I often don’t have these to hand and I think the soup tastes fine without them!

Whether you are vegan or not, it is a great soup when days are getting colder and you want something sustaining, warming and nutritious.   If you are looking to introduce non-vegans to vegan food, serve them this soup and see if they appreciate just how tasty plant-based food can be!

My vegan Butternut Squash Soup also freezes very well so you can make a batch and keep it in the freezer for when you need a quick lunch or supper.   It is is also good as an addition to autumn and winter packed lunches.  My children have insulated thermos flasks which mean that I can include soup in their lunch boxes and this Butternut Squash Soup is always a popular choice at this time of year.

Vegan Butternut squash soup recipe

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Vegan Butternut Squash Soup with Peanut Butter

Vegan butternut squash soup recipe

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

In this vegan soup, the sweetness of the Butternut Squash is balanced by warming chilli and rich peanut butter.


Scale

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion
  • 1 butternut squash
  • Salt and pepper
  • 2 garlic cloves
  • Half teaspoon of dried chilli flakes
  • 1 litre water
  • 1 teaspoon vegetable bouillon powder
  • 1 tablespoon peanut butter

Instructions

  1. Heat the oil in a large heavy-based pan
  2. Peel and chop the onion and the butternut squash. Add the vegetables to the pan and season with salt and pepper.
  3. Cook very gently for around 30 minutes until the vegetables are soft and sweet. Slow cooking caramelises the natural sugars in the vegetables and greatly improves the flavour of the soup.
  4. Peel and crush the garlic cloves and add them to vegetables together with the chilli flakes. Cook for a further five minutes.
  5. Add the water and vegetable bouillon powder to the pan containing the squash and onion. Gently simmer for around 15 minutes.
  6. Blend the soup until it is smooth using a food processor or hand-held blender.
  7. Add the peanut butter to the soup and gently re-heat.

Keywords: vegan, butternut squash, peanut butter

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Fennel Soup

Leek and Potato Soup with Fresh Chives

 

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Fennel Soup

Fennel Soup - vegan or vegetarian
Slow-cooked Fennel Soup

Fennel Soup

This Fennel Soup can be made in either vegetarian or vegan variations.   The aniseed flavour of the fennel is mellowed by slow cooking and this gives the finished soup a sophisticated taste which belies the simplicity of the ingredients.    This means that, although it is really easy to make, this soup would not be out of place as a starter at a dinner party, particularly if you include the additions of cream, Pernod and decorate it with chopped dill or herb  fennel.

When I first started cooking for myself, around twenty years ago, I loved to experiment with complicated recipes that included lots of different ingredients.  However, over the years, my recipes have generally become simpler.   Now I like to focus on one main ingredient and cook it in a way that brings out its particular unique flavour.   This Fennel Soup recipe is a really good example of this approach.   It is all about the taste of the fennel and how it can be transformed by slow cooking into something really special.

Not everyone likes aniseed.   Actually, I am not that keen on aniseed!  I do not eat aniseed flavoured sweets and actively dislike Pernod as a drink option.   However, I love fennel, particularly when it has been slow cooked, as the aniseed taste is transformed into something special.   And the addition of Pernod to the soup gives a aniseed boost without being overpowering.

Fennel Soup - vegan or vegetarian
A bowl of Fennel Soup

Fennel Soup

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Fennel Soup - vegetarian or vegan

Fennel Soup

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: for 6 people 1x
  • Category: Soup
  • Cuisine: English

Description

This is a really easy recipe that showcases the fantastic flavour of fennel.   Slow cooking the fennel mellows its aniseed flavour and produces a sophisticated soup that is at home as a dinner party starter as well as an informal lunch.


Scale

Ingredients

  • 25 g butter or 1 tablespoon vegetable oil
  • 2 fennel bulbs
  • 1 onion
  • Salt and pepper
  • 1 large potato
  • 500 ml water
  • 1 teaspoon vegetable bouillon powder or a vegetable stockcube
  • Milk or water as required to thin the soup
  • 1 tablespoon Pernod (optional)
  • 1 tablespoon double cream (optional)
  • A few sprigs of fresh dill or herb fennel (optional)

Instructions

  1. Heat the butter or oil in a large saucepan
  2. Roughly chop the fennel bulbs and the onion and add to the saucepan. Season the vegetables with salt and pepper and fry them very gently for around 15 minutes until they are soft and sweet.
  3. Peel and chop the potato and add to the pan with the fennel and onion.
  4. Add 500 ml of water and a teaspoon of vegetable bouillon powder. Simmer for 15 minutes.
  5. Remove from the heat and allow to cool slightly. Blend the soup until smoothe in a food processor or with a hand-held blender.
  6. Add milk or water – or a combination – to thin the soup to the desired consistency. You will need around 500 ml depending on how thick you want your soup.
  7. If you wish, you can add Pernod and cream to the soup before serving and decorate the surface of each bowl with chopped dill or herb fennel.

Notes

  • This recipe can be either vegetarian or vegan.  If you wish to make a vegan version, use oil to cook the vegetables, water to thin the soup and omit the double cream (or use a non-dairy alternative).

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Leek and Potato Soup with Fresh Chives

Leek potato chive
Leek and potato soup

Leek and Potato Soup with Fresh Chives

This is a lovely, simple soup which showcases the taste of leeks, a much undereated vegetable.  There are two keys to making it special. Firstly, you must cook the leeks and onions slowly to allow them to sweeten and soften.  Secondly, you must use a good quality, flavoursome stock.  I generally use vegetable stock as my daughter is a vegetarian – Bouillon gives an excellent flavour.

Other easy vegetarian soup recipes

I have lots of easy, vegetarian soup recipes. If you like this Leek and Potato Soup you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Nettle Soup, Fennel SoupJerusalem Artichoke Soup  or Sweetcorn Chowder and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple SoupMoroccan Spiced Sweet Potato SoupCeleriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Leek and potato soup

Equipment

A large, heavy saucepan and a blender (or stick blender).

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Leek and Potato Soup with Fresh Chives

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: for 6 people 1x
  • Category: Soup
  • Cuisine: English

Description

This is a really easy soup which can be eaten either hot or cold.  Although it uses relatively cheap ingredients, the soup is elegant and flavourful and is not out of place as a first course at a dinner party.


Scale

Ingredients

  • 4 leeks
  • 2 onions (I use white onions to keep the colour of the final soup pale)
  • 2 large potatoes (about 500 g)
  • 50 g butter
  • 1 tbs oil
  • 1 litre stock (good quality chicken stock or vegetable stock)
  • A bunch of fresh chives
  • A little double cream (optional)

Instructions

  1. Wash the leeks, trim off the dark top parts of the leaves and chop the stalks roughly.  Peel and chop the onions.
  2.  Heat the butter and the oil in your saucepan.  Add the chopped leeks and onions, season them with salt and pepper,  and very gently fry them for around 20 minutes until they are soft and sweet.   It is really important to  add seasoning at this point and to cook gently to bring out the flavour of the vegetables – it will make a huge difference to the taste of your soup.
  3.  Next, peel and chop the potatoes and add them to the saucepan with the leeks and onions.  Cook gently for a few minutes.
  4. Add the stock to your saucepan and simmer the vegetables gently for about 15 minutes.
  5. Turn off the heat and allow the soup to cool slightly before blending.

Notes

This soup can be eaten either hot or cold.

Keywords: leek potato soup

Leek and potato soup
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