Butternut Squash Soup Vegan Breadworks Recipe Made Easy

Welcome to a cozy corner of vegan comfort food bliss! Today, we’re diving into a heartwarming bowl of Butternut Squash Soup inspired by the beloved Breadworks bakery style.

This soup isn’t just any soup—it’s a velvety, rich, and perfectly spiced delight that celebrates the natural sweetness of butternut squash paired with fragrant herbs and subtle hints of warmth. Ideal for chilly afternoons or as a starter for your holiday feast, this vegan recipe brings together wholesome ingredients and simple techniques to create a nourishing experience.

Whether you’re a seasoned vegan or just exploring plant-based options, this soup offers a luscious texture and deep flavor that will have everyone asking for seconds.

Plus, it pairs beautifully with fresh, crusty bread—perfect for dipping and soaking up every last drop. Ready to cozy up with a bowl?

Let’s get cooking!

Why You’ll Love This Recipe

This Butternut Squash Soup Breadworks recipe stands out because it’s:

• Vegan and dairy-free, making it suitable for various dietary preferences.
• Rich and creamy without any heavy cream, relying on natural ingredients like coconut milk or cashew cream for that perfect texture.
• Easy to prepare with simple steps and accessible ingredients.
• Perfectly balanced flavors with a gentle touch of warming spices like cinnamon and nutmeg.
• Versatile enough to serve as a comforting lunch, a starter for dinner parties, or a light dinner paired with your favorite vegan bread.
• Nutritious and wholesome, packed with vitamins, fiber, and antioxidants from the butternut squash and other veggies.

Ingredients

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, chopped
• 4 cups vegetable broth (low sodium preferred)
• 1 cup canned coconut milk (full fat for creaminess)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger (optional for extra warmth)
• Salt and freshly ground black pepper, to taste
• Fresh thyme sprigs for garnish (optional)
• 1 tablespoon maple syrup or agave (optional, to enhance natural sweetness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Immersion blender or countertop blender
• Measuring cups and spoons
• Ladle
• Serving bowls

Instructions

1. Prepare the butternut squash: Start by peeling the butternut squash using a vegetable peeler. Cut off the ends, slice it in half lengthwise, scoop out seeds with a spoon, then cut into roughly 1-inch cubes.
2. Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add chopped onions, carrots, and celery. Cook for about 7-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
3. Add garlic and spices: Stir in the minced garlic, ground cinnamon, nutmeg, and ginger (if using). Cook for another 1-2 minutes until fragrant, careful not to burn the garlic.
4. Add squash and broth: Toss in the cubed butternut squash and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until the squash is tender when pierced with a fork.
5. Blend the soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until velvety.
6. Stir in coconut milk and sweetener: Return the blended soup to low heat. Stir in the coconut milk and maple syrup (if using). Season with salt and pepper to taste. Warm through for 5 minutes but avoid boiling once coconut milk is added.
7. Serve and garnish: Ladle the soup into bowls. Garnish with fresh thyme sprigs or a drizzle of coconut milk for a pretty presentation. Serve hot with your favorite crusty vegan bread for dipping.

Tips & Variations

Enhance your soup with a sprinkle of toasted pumpkin seeds or a swirl of homemade vegan pesto for added texture and flavor.

Tip: Roasting the butternut squash before adding it to the soup can deepen the flavor. Simply toss the cubes in olive oil, salt, and pepper, roast at 400°F (200°C) for 25-30 minutes until caramelized, then add to the pot with broth.

Variation ideas:

• Add a small diced apple or pear for a subtle fruity sweetness.
• Swap coconut milk with cashew cream for a different creamy texture.
• For a spicier kick, add a pinch of cayenne pepper or smoked paprika.
• Top with crispy fried shallots or garlic chips for extra crunch.
• Use homemade vegetable broth or store-bought for convenience.

Nutrition Facts

Serving Suggestions

This luscious butternut squash soup pairs wonderfully with a variety of vegan breads. For a true Breadworks experience, serve it alongside a thick slice of Honey Raisin Challah or a crusty artisan sourdough loaf.

For a complete meal, consider adding a fresh salad such as the Low Fodmap Appetizer Recipes selection or a warm grain bowl with roasted vegetables.

To elevate your soup as an appetizer, garnish with a dollop of homemade cashew cream or serve with crispy garlic croutons. You can also enjoy it with a spicy side like the Cajun Ranch Wing Sauce Recipe for bold flavor contrast.

Conclusion

Whether you’re craving a comforting bowl for a chilly evening or preparing a show-stopping starter for friends and family, this Butternut Squash Soup Breadworks recipe delivers on all fronts. Its creamy texture, natural sweetness, and subtle spice harmony create a memorable vegan dish that’s both nourishing and indulgent.

Plus, the recipe’s simplicity allows you to enjoy the process without fuss, making it perfect for cooks of all skill levels.

With its vibrant color and satisfying flavor, this soup will quickly become a staple in your seasonal rotation. Don’t forget to pair it with your favorite vegan breads or experiment with the suggested variations to make it your own.

Happy cooking and savor every spoonful of this delightful autumn classic!

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