How to serve butternut squash carrot ginger soup

I highly recommend topping the soup with a little fresh thyme and those roasted butternut squash seeds we just talked about. They’re crunchy and packed with nutrients. But you can also top your soup with homemade vegan croutons , vegan cheese, toasted nuts, crunchy roasted chickpeas, crackers, or even crispy t o fu cubes.

Can I roast the veggies instead of boiling them?

Yes, feel free to roast your butternut squash and carrots until soft. I would still recommend sautéing your onions, garlic, and ginger to release the flavors. When the veggies are soft, add them to the blender with your broth and blend until smooth.

Is it possible to cook this in a slow cooker?

Yes, you can cook butternut squash in a slow cooker. Add the onion, garlic, ginger (I still recommend sautéing these three first, if you can, but it's not necessary), cubed squash, chopped carrot, broth, and half the thyme to your slow cooker. Stir and add the lid. Set the slow cooker to low and cook for 4-6 hours, or set it to high and cook for 2-3 hours. You can then follow the instructions for puréeing the soup.

Do you have to peel the butternut squash?

Yes, the skin is too thick otherwise. If you'd like to switch up your squash, though, delicata squash has a much thinner skin and can be cooked and blended (but still cut it and scoop out the seeds).

I don't have an immersion blender. How do I blend the soup safely?

You may need to blend in batches. Have someone help you (or slowly use a ladle to fill the blender) pour soup into the blender. Do not fill the blender more than 2/3 of the way full. It's OK to blend in batches. Leave the cap of the blender very slightly open so the steam can escape. Stand away from the blender when opening the lid after you're done blending. Remove this batch from the blender and place in spare pot or a large bowl. Repeat with the remaining soup, then you can add the coconut milk and season as needed.

Can I leave it somewhat chunky?

Of course! It's your soup, so do what you like. Butternut squash soup is typically served smooth and blended, but you can blend half or even just a cup of it if you prefer it chunky. You could even add some cooked rice or pasta to bulk it out.

Vegan Butternut Squash Carrot Ginger Soup

Name: Vegan Butternut Squash Carrot Ginger Soup
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium onion (yellow or sweet work well); 3-4 cloves of garlic, minced (to taste); 1 inch of ginger root, grated (to taste); 1 large butternut squash, peeled and cut in 1-inch cubes (approximately 8 cups diced); 2-3 medium carrots, peeled and chopped; 3 cups vegetable broth (I used low sodium vegetable broth); 2 teaspoons dried thyme, divided; Salt and pepper, to taste; 1 to 1 ½ cups canned coconut milk (see note 1 for substitutions); Roasted squash seeds, optional (see note 2 for roasting instructions)

Description

This rich and creamy Vegan Butternut Squash Carrot Ginger Soup is so cozy and delicious. Packed with nutrients, this soup is easy to throw together.

Ingredients

Units Scale

1 medium onion (yellow or sweet work well)
3-4 cloves of garlic, minced (to taste)
1 inch of ginger root, grated (to taste)
1 large butternut squash, peeled and cut in 1-inch cubes (approximately 8 cups diced)
2-3 medium carrots, peeled and chopped
3 cups vegetable broth (I used low sodium vegetable broth)
2 teaspoons dried thyme, divided
Salt and pepper, to taste
1 to 1 1/2 cups canned coconut milk (see note 1 for substitutions)
Roasted squash seeds, optional (see note 2 for roasting instructions)

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Instructions

Instant Pot Method

Note: This recipe will work in any pressure cooker, but buttons may be called by other names on non-Instant Pot brand pressure cookers (and in some cases on other models of the Instant Pot brand!). Consult your manual for any questions based on your specific brand of pressure cooker. The Instant Pot I’m using is an Instant Pot Duo 6qt. You will need a 6qt or larger to make this soup.
Sauté onion: If your Instant Pot has a Sauté function (there should be a button on the front panel), sauté your onions for 3-4 minute or until they start to soften. If you use oil, you're welcome to add a tablespoon of that first. I just add a tablespoon or two of water or broth anytime my onions start to stick. (If your pressure cooker does not have a sauté button, you can either sauté onions, garlic, and ginger on the stove top and add them in, or skip this step and the next one.)
Add the garlic and ginger and sauté for another minute, adding a splash of water or broth if necessary.
Cook the soup: Now add the cubed squash, chopped carrot, the broth, and half the dried thyme. Stir well, close the lid, set the pressure valve to ‘SEALING’ and cook on high pressure (or manual) for 12 minutes.
Allow the pressure to release naturally for 15 minutes after the pressure cooker is done. Then, using a cooking spoon, carefully switch the pressure valve to ‘VENTING’ and allow the rest of the pressure to release. (Your pressure cooker may use different words or buttons. Please consult your manual.
Carefully release the pressure: When it is safe to open the lid (for my Instant Pot, that's when the pressure indicator is in the "down" position, but consult your pressure cooker manual), do so carefully. There will be steam, so try not to stand too close.
Blend until smooth: Either use an immersion blender to blend until smooth, or carefully transfer the soup to a countertop blender (you may have to blend in batches).
Add the coconut milk (or whatever your substitution is), the remaining thyme, and salt and pepper. Stir well and taste, adjusting the flavors as needed.
Serve your finished butternut squash carrot ginger soup with roasted squash seeds (see instructions below if needed) or try my quick vegan croutons.

Stovetop Method

Heat a large nonstick pot over medium high heat. If you cook with oil, feel free to add a tablespoon or two of a neutral cooking oil (or vegan butter) at this time. If you do not cook with oil, simply proceed with the next step and add a splash (1-2 tablespoons) of water or broth anytime the veggies start to stick to the bottom of the pot.
Add the onion and sauté for 3-4 minutes, until they begin to soften.
Add the garlic and ginger and sauté for another minute, adding a splash of water or broth if necessary.
Now add the cubed squash, chopped carrot, the broth, and half the dried thyme. Stir well.
Cook the soup: Bring the soup to a boil, then turn the heat down to medium and place a lid on top of the pot. Cook for 20-30 minutes or however long it takes for your squash to be fork-tender. (Use a cooking spoon to remove a cube of squash. If it is pierced easily with a fork, the soup is ready for the next step.)
Blend until smooth: Either use an immersion blender to blend until smooth, or carefully transfer the soup to a countertop blender (you may have to blend in batches).
Add the coconut milk (or whatever your substitution is), the remaining thyme, and salt and pepper. Stir well and taste, adjusting the flavors as needed.
Serve butternut squash carrot ginger soup with roasted squash seeds (see instructions below if needed) or try my quick vegan croutons.

Notes

Note 1: I love the creamy and rich flavor canned coconut milk gives the soup, but you can substitute sunflower seed cream, cashew cream, a thick non-dairy milk (like unsweetened unflavored plant based creamer), or vegan heavy cream if you can find it in your local grocery stores. If you're watching your fat intake, try blending up a cup of white beans with a little water and adding that to the soup, or you can skip it.
Note 2: To roast the seeds, rinse them, dry them well (the wetter they are, the longer they will take to cook) and toss them in salt and any desired spices. I like to use granulated garlic and dried thyme. You can use oil if you wish. Spread them out on a baking sheet lined with a silicone baking mat or parchment paper and bake at a low temperature. I like to bake mine at 350 degrees Fahrenheit (170 degrees Celsius). Roast the seeds for about 5-15 minutes, stirring and tasting halfway through until they’re as crunchy as you like them. These will last for about a week on the countertop, however they never last that long in my house because we eat them.
Note 3: I highly recommend this vegetable peeler to make it super easy to peel your butternut squash. For cutting the squash, use a large sharp knife. If you are having trouble cutting it, try poking a few holes in the squash with a fork, and microwaving it for a few minutes until it's soft enough to cut. Alternatively, you can purchase diced butternut squash at most supermarkets nowadays in the prepared produce section. You will need about 8 cups diced squash.
Note 4: If you'd like to cook this soup in a slow cooker, here's what I would do. Add the onion, garlic, ginger (I still recommend sautéing these three first, if you can, but it's not necessary), cubed squash, chopped carrot, broth, and half the thyme to your slow cooker. Stir and add the lid. Set the slow cooker to low and cook for 4-6 hours, or set it to high and cook for 2-3 hours. You can then follow the instructions for puréeing the soup.
Note 5: To blend safely without an immersion blender, you may need to blend in batches. Have someone help you (or slowly use a ladle to fill the blender) pour soup into the blender. Do not fill the blender more than 2/3 of the way full. It's OK to blend in batches. Leave the cap of the blender very slightly open so the steam can escape. Stand away from the blender when opening the lid after you're done blending. Remove this batch from the blender and place in spare pot or a large bowl. Repeat with the remaining soup, then you can add the coconut milk and season as needed.
Note 6: Storage instructions: Refrigerate the soup in an airtight container for up to 5 days. Reheat in the microwave or in a small pot on the stove over low heat. You can also freeze this soup in an airtight freezer-safe container for up to 3 months. I like to freeze the soup in souper cubes first, then transfer them to a reusable food storage bag.

Cook Time: 30 minutes
Category: Soup
Method: Pressure Cooker, Stove Top
Cuisine: American

Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Soy-Free, Sugar-Free, Butternut Squash Carrot Ginger Soup