As soon as the weather turns colder, this delicious vegan butternut squash soup is high on the menu! Very creamy, a bit spicy and packed with nutrients, it’s vegan comfort food at its best.
This delicious soup is the perfect light lunch, or serve with a salad or black bean burger for a healthy dinner.
Notes and ingredients and equipment
- Red lentils add body to the soup and add extra plant protein.
- Blender: you’ll need a jug or immersion blender for this soup recipe.
Recipe tips and variations
- If you’d like to make roasted butternut squash soup, you can roast rather than dry fry the squash. This will take longer and I love the flavour of this recipe as-is, but the option is there.
- If you have some leftover butternut squash, I have just the thing! Try this recipe for butternut squash lasagna, with spinach and vegan ricotta. It’s a bit fiddly, but well worth the effort.
Best Vegan Butternut Squash Soup
- Jug or immersion blender
- 1 tablespoon olive oil
- 1 medium butternut squash peeled and cut into 1cm chunks
- 1 large onion finely chopped
- 3 garlic cloves finely chopped or grated
- 1-inch piece fresh root ginger finely chopped or grated
- 500 ml (2 cups) vegetable stock (vegetable broth)
- 150 g (¾ cups) red lentils rinsed and drained
- 1 teaspoon red chilli flakes or to taste
- 1 x 400g can full fat coconut milk
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- Heat the olive oil in a large saucepan and gently fry the butternut squash and onion for 5 minutes.
- Add the garlic and ginger and cook for a further 2 to 3 minutes.
- Add the vegetable stock, red lentils, chilli flakes and coconut milk. Bring to the boil then reduce the heat to a gentle simmer.
- Cover and cook until the vegetables and lentils are soft – 25-30 minutes.
- Place into a jug blender or use a stick blender and blend until smooth.
- Season with the salt and black pepper and add a little extra water if the soup is too thick.
- Serve immediately. The soup thickens on standing so if you’re not serving it at once, add a little more stock or water if necessary, to obtain your preferred consistency.
- Store in an airtight container in a refrigerator for up to 3 days.
- Freeze for up to one month.