Name: Vegan Butternut Squash Soup
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 10
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large leek, chopped (about 1 cup); 4 pounds butternut squash (chopped into cubes); ¼ teaspoon nutmeg, freshly ground; ½ teaspoon pink sea salt; ¼ teaspoon pepper; 3 tablespoons of sherry vinegar, plus more to finish; 4 cups vegetable stock; 13.5 ounces lite coconut milk

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The comforting feeling of a big bowl of soup is something that few other recipes can deliver. This vegan butternut squash soup recipe is a remake of my non-vegan version of this soup.

My husband and daughter love soups, so I am always on the lookout for a new soup recipe. Since we also all love butternut squash and leeks, making a fall soup with them is a no-brainer.

The only problem is that my favorite squash soup recipe contains sherry and my daughter is vegan. While there are vegan sherry products available, they are not necessarily labeled as for vegans, so it is hard to tell if they are compliant to a vegan diet.

Sherry is also forbidden in a Whole30 diet, and Paleo’s stance is uncertain. For this vegan, gluten-free, dairy-free, paleo and Whole30 compliant recipe, I’ve replaced the sherry I used in my original recipe for sherry vinegar. The taste of sherry vinegar is rich and nutty like sherry but only slightly sweet.

Keep reading to learn how to make it!

Ingredients for this Paleo butternut squash soup

To make this crockpot butternut squash soup recipe, you will need these items:

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For the soup

2 tablespoons olive oil
1 large leek, chopped (about 1 cup)
4 pounds butternut squash, chopped into cubes
¼ teaspoon nutmeg, freshly ground
½ teaspoon pink sea salt
¼ teaspoon ground pepper
3 tablespoons of sherry vinegar, plus more to finish (check to make sure it contains no sulfites for Whole30)
4 cups vegetable stock
13.5 ounces lite coconut milk

For the garnish

You’ll also need an immersion blender and a crockpot. A food processor or regular blender can be used instead of an immersion blender if you don’t have one.

How to make this vegan butternut squash soup

We’ll be making this soup in the crockpot. Since my husband loves soup recipes even in the summer, the crockpot will cook the recipe without heating up the kitchen.

This soup has a complex, rich flavor that comes from the combination of leeks and butternut squash. They also thicken the soup so that no heavy cream or other thickeners are needed.

To start prepare your ingredients by chopping the butternut squash into cubes, and slicing the leeks.

Butternut squash is a sweet and hearty vegetable that has the perfect texture to make into a creamy and rich fall soup.

I like using leeks in soups because they have an onion-like flavor but it is very mild. Using them in this fall soup gives a subtle onion flavor that won’t overpower the richness of the squash.

To make the soup, you start by cooking the leeks and butternut squash pieces in some olive oil on the stovetop. Don’t skip this step! It only takes about 10 minutes but adds a lovely caramelized flavor that the soup won’t have if you just dump everything into the crock pot.

Cook the leeks for about 5 minutes, then add the butternut squash and cook for another 5 minutes. Season with the fresh whole nutmeg (fresh nutmeg adds a lot of flavor and is best to use in this recipe), salt and pepper.

Once the vegetables are starting to get tender, put the sherry vinegar in the crock pot and layer over the leeks and squash.

Pour in the vegetable stock and stir well to combine.

Now is the time to relax and let the crock pot do its thing. It will cook on low for 8-10 hours, or high for 4-5 hours.

When the veggies are very tender, stir in the light coconut milk and use an immersion blender to process the soup until it is smooth and thick.

(If you use a food processor or regular blender, it is best to do this in a few hits, to reduce the risk of making a big mess.)

Finish cooking on low for a few more minutes until the soup is simmering, then serve.

Time to serve the vegan butternut squash soup!

This soup is brimming with the flavor of fresh leeks and rich butternut pumpkin. It has just a hint of nutmeg and the sherry vinegar and coconut milk ties the flavor together in a lovely way.

Serve the soup drizzled with some of the coconut milk for a nice presentation.

I like to serve the soup with some vegan cornbread or my homemade crusty bread (not for Paleo or Whole30 since they don’t allow bread products).

Vegan butternut squash soup calories

Even though this rich and creamy-looking soup would appear to be decadent and cream-filled, it’s not. Since I used light coconut milk, this kept the fat and calories down a bit.

The recipe serves 10 and each serving works out to 132 calories. It has 3 WW Freestyle points and is gluten-free, Paleo, and Whole 30 compliant.

This makes it perfect to fit into any healthy diet regimen.

Since the thickness and creaminess come from blending the butternut pumpkin and leeks, we don’t add extra calories that come from heavy cream or other thickeners.

The taste of this soup is very elevated. I find it to be quite like gourmet soups that you get at a nice restaurant, but it is so easy to make!

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Yield: 10 servings of vegan squash soup

Vegan Butternut Squash Soup

This vegan butternut squash soup is flavored with coconut milk and leeks and is made in the slow cooker for easy of preparation

Prep Time 15 minutes

Cook Time 5 hours

Additional Time 10 minutes

Total Time 5 hours 25 minutes

Ingredients

2 tablespoons olive oil
1 large leek, chopped (about 1 cup)
4 pounds butternut squash (chopped into cubes)
¼ teaspoon nutmeg, freshly ground
½ teaspoon pink sea salt
¼ teaspoon pepper
3 tablespoons of sherry vinegar, plus more to finish
4 cups vegetable stock
13.5 ounces lite coconut milk

Instructions

Put the olive oil in a pan on the stove top and cook the leeks for about 5 minutes until they start to soften.
Add the butternut squash and cook for another five minutes.
Add the salt, pepper and nutmeg, stirring frequently.
Put the sherry vinegar in a crock pot and layer over the cooked vegetables.
Add 4 cups of vegetable stock and stir well.
Cover and cook on low for 8-10 hours, or high for 4-5 hours.
Add the coconut milk and blend with an immersion blender.
Add a bit more sherry and nutmeg and cook a few minutes until simmering.
Serve and enjoy.

Notes

If you don't have an immersion blender, you can use a normal blender or food processor. Blend in batches and return to the crock pot.

Vegan Butternut Squash Soup – [Paleo, Gluten Free, Dairy Free, Whole30]