Butternut Squash Soup Recipe (Vegan | Gluten Free)

Butternut Squash Soup Recipe is a comfy, rich, creamy, and fall-winter favorite warming bowl of golden butternut squash soup.

Recipe Source Link:https://www.mygingergarlickitchen.com/butternut-squash-soup-recipe/

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RECIPE INGREDIENTS

» For Butternut Squash Soup

• 5-6 garlic cloves, peeled
• 1 tbsp garlic, minced
• 1 large onion, diced
• 2 tablespoons coriander leaves
• 2 + 1 tablespoons olive oil
• 4 cups butternut squash peeled and cubed
• 1.5 tablespoons curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon crushed coriander seeds
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cayenne pepper
• 1 (400 ml) can coconut milk
• 1.5 cups veggie broth, or more if needed
• Salt and pepper to taste

» For Garnishing //

• Coconut milk, or cream
• Toasted sunflowers seeds, or toasted almonds/pistachios
• Roughly chopped cilantro leaves

RECIPE INSTRUCTIONS

» Option 1: How to Make Roasted Butternut Squash Soup:

1. Preheat the oven to 400°F/200°C, and arrange a rack in the middle.
2. Add the cubed butternut squash, garlic cloves, salt, pepper, and 1 tbsp oil to a heat-proof baking pan.
3. Toss everything well, and bake for 45 minutes or until tender and soft.
4. Meanwhile, heat 2 tbsp olive oil in a pot.
5. Once hot, add minced garlic and sauté for 2 minutes.
6. Now add the chopped onions and sauté for 3 minutes.
7. Add coriander leaves, and sauté for another 3-5 minutes or until golden.
8. Add the cinnamon powder, cayenne pepper, curry powder, cumin powder, and vegetable broth.
9. Bring the soup to boil, add crushed coriander seeds.
10. Stir well and cook for 3-4 minutes. Add in the roasted butternut squash and stir well.
11. Add in coconut milk, mix well. Cook for 3 minutes.
12. Add salt and pepper to taste and stir everything well.
13. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor.
14. Return the soup pant back to the stove and reheat gently or cook for 7-8 about minutes on low heat.
15. Ladle the soup into a bowl.
16. Drizzle the coconut milk/cream over the soup.
17. Garnish with chopped cilantro, sunflower seeds, and some chili flakes.
18. Serve hot with garlic toasted bread slices.

» Option 2: How to Make Slow Cooker Butternut Squash Soup:

1. Combine all your soup ingredients except coconut milk in a slow cooker.
2. Cook until tender. It usually takes about 7-8 hours on low, or 3-4 hours on high settings.
3. Add in the coconut milk.
4. Blend it using an immersion blender to puree the soup until smooth.
5. Add extra salt, and/ or pepper if required.
6. Garnish with any of your favorite toppings. Serve hot.

» Option 3: How to Make Stovetop Butternut Squash Soup:

1. Heat olive oil, and sauté onion, garlic, and spices in a large pot.
2. Add spices and vegetable broth. Let it come to a boil add butternut squash, salt, and pepper.
3. Cook it on medium heat until tender.
4. Reduce the heat, cover and simmer for about 30 minutes, or until the butternut squash is tender and can be easily pulped using a fork.
5. Blend it using an immersion blender to puree the soup until smooth.
6. Add extra salt, and/ or pepper if required.
7. Garnish with any of your favorite toppings.
8. Serve with some naan or toasted breadcrumbs.

» Option 4: How to Make Instant Pot Butternut Squash Soup:

1. Press sauté mode. Heat oil and sauté onion and garlic.
2. Set the instant pot to pressure cook mode.
3. Add all the butternut squash, vegetable stock, garlic, cilantro, salt, ground black pepper, cayenne, cinnamon and cumin powder to an Instant Pot pressure cooker.
4. Toss to combine, and close lid and pressure cook for 10 minutes.
5. Remove the lid when all the steam has released and the pressure valve has dropped.
6. Stir in the coconut milk.
7. Blend it using an immersion blender to puree the soup until smooth.
8. Add extra salt, and/ or pepper if required.
9. Garnish with any of your favorite toppings. Serve it hot or warm.

RECIPE NOTES

1. You can also add some ginger to the soup while sautéeing.
2. For buttery flavor, you can swap olive oil with butter.