About this recipe
This vegan butternut squash soup is one of my favorite recipes because it has two of my favorite foods: soup and grilled cheese. This soup is comforting, creamy (yet cream-less), dairy-free, and very satisfying.
I love soup because it is warm and comforting. It is also a great way to get in some vegetables.
I made a delicious vegan soup using butternut squash and tomatoes. The tangy flavor of the tomatoes complements the sweetness of the butternut squash perfectly. The addition of grilled cheese croutons with sage takes this soup to the next level and makes it an absolute dream to savor.
Ingredients for the vegan butternut squash soup
- Olive oil you could substitute with butter or any other vegetable oil.
- Garlic and onion roughly chopped
- Diced butternut squash, you can use pre-diced. If you are feeling really lazy, you could use canned pumpkin puree or homemade pumpkin puree.
- Salt, dried oregano, dried chili (chile de árbol, red pepper flakes, or dried Thai chile)
- Tomatoes chopped into large pieces, sub with a 14.5 can of diced tomato
- Vegetable stock or water
Ingredients for the vegan grilled cheese
- Bread. Use your favorite, but if you want to take it up a notch, use homemade or sourdough bread.
- Vegan cheddar. I like Violife’s cheeses, but use your favorite.
- Vegan butter. You could substitute with vegan mayonnaise, vegetable oil, or margarine.
- Sage. I love the sage and butternut squash combination, but basil or parsley would work great here.
How to make the best butternut squash soup
- Sautee your veggies. Add olive oil, onion, and garlic until translucent in a large soup pot or Dutch oven—about 3 minutes.
- Now, add your spices. Add the salt, oregano, and dried chiles and stir it until the oregano releases its aroma and all the flavors develop for about one minute.
- Add more vegetables. Add the tomatoes and butternut squash, let them brown for two minutes, and add your liquid of choice.
- Cook. Cover and let it simmer for 10-15 minutes until the vegetables are super soft. Take the chile out and leave it aside.
- Blend. Use an immersion blender or blender to blend until creamy and perfect. If you are using a blender, blend in batches. Return to the pot and put the chile in again.
Best tips to make your soup
- Go to this video to learn how to cut butternut squash.
- It is best to cook the vegetables in less liquid and add more after to thin them out.
- If you do not have time to peel and chop squash, buy it precut from the store.
- Store in an airtight container in the fridge; it will last up to a week. Do not store it with grilled cheese.
- This soup is 100% freezable.
Make your grilled cheese sandwich with sage
Preheat a grill or grill pan over medium-high heat. Spread one side of each slice of bread with vegan butter or your favorite condiment. Place 2-3 slices or about 1/3 cup of shredded cheese on top of one slice of bread.
Close the sandwich with the other slice of bread, condiment side up, and put two sage leaves. Grill the sandwich for 2-3 minutes per side or until the bread is toasted and the cheese is melted.
How to serve roasted butternut squash soup
Ladle the soup into bowls, drizzle with olive oil, and sprinkle with a pinch of salt and freshly ground pepper.
Top with the sage grilled cheese sandwich cut into pieces.
Frequently asked questions
- Do I need to peel my butternut squash for soup? Yes, you always have to peel your butternut squash if it is going to cook in the pot. But you can definitely roast it with the skin on and then scoop the flesh out.
- How do I make my butternut squash soup thicker? Add pumpkin puree and blend with silken tofu, a can of white beans, or a cornstarch slurry.
- What to serve the vegan squash soup with? Serve it with a simple green salad, quinoa salad, or autumn Panzanella.
Butternut squash soup with grilled cheese
This recipe for butternut squash with vegan grilled cheese croutons soup is to die for. Creamy, flavorful, and perfect for a cozy night.
Equipment
- immersion blender or blender
- soup pot or dutch oven
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 onion roughly chopped medium size
- 3 cups butternut squash, diced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 dried chile de arbol
- 4 tomatoes chopped into large pieces or 1 15 oz diced ctomato can
- 4 cups vegetable stock
For the grilled cheese
- 4 slices bread
- 2/3 cup cheddar cheese I use vegan
- 2 teaspoon butter vegan
- 6 fresh sage leaves
For serving
- Freshly ground black pepper to taste
- drizzle olive oil
Instructions
- Sautee your veggies. Add olive oil, onion, and garlic until translucent in a large soup pot or dutch oven. About 3 minutes.
- Now, add your spices. Add the salt, oregano, and dried chiles and give it a stir until the oregano releases its aroma and all the flavors develop for about one minute.
- Add more vegetables. Add the tomatoes and butternut squash, let them brown for two minutes, and add your liquid of choice.
- Cook. Cover and let it simmer for 10-15 minutes until the vegetables are super soft. Take the chile out and leave it aside.
- Blend. Use an immersion blender or blender to blend until creamy and perfect. If you are using a blender, blend in batches. Return to the pot and put the chile in again.
Grilled cheese sandwich croutons
- Preheat a grill or grill pan over medium-high heat. Spread one side of each slice of bread with vegan butter or your favorite condiment. Place 2-3 slices or about 1/3 cup of shredded cheese on top of one slice of bread. Close the sandwich with the other slice of bread, condiment side up, and put two sage leaves. Grill the sandwich for 2-3 minutes per side or until the bread is toasted and the cheese is melted.
Serve
- Ladle the soup into bowls, drizzle with olive oil, and sprinkle with a pinch of salt and freshly ground pepper.Top with the sage grilled cheese sandwich cut into pieces.
Notes
- Go to this video, to learn how to cut butternut squash.
- It is best to cook the vegetables in less liquid and add more after to thin them out.
- If you do not have time to peel and chop squash, buy it precut from the store.
Nutrition
Serving: 1servingCalories: 230kcalCarbohydrates: 25gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 13mgSodium: 1001mgPotassium: 518mgFiber: 4gSugar: 7gVitamin A: 8612IUVitamin C: 28mgCalcium: 167mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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