The Creamiest Vegan Butternut Squash Thyme Soup!
Are you in need of a super creamy, delicious, soul-warming and kid-approved soup to please even the pickiest of eaters?? Then look no further! Check out this amazingly creamy vegan butternut squash thyme soup!
This soup actually happened out of pure mistaken identity. I am usually a butternut squash and rosemary fan but I accidentally grabbed my dried thyme instead (I do not label my jars…I probably should) and by the time I realised that I added 1.5 tsp of thyme (the madness!) it was too late. So I let it be and was so surprised with the turnout! The entire family loved it and I have been having a lot more fun lately with “mistakenly” trying new spices. I even added moringa to a soup yesterday and LOVED it! Nom Nom Nom.
Benefits of Butternut Squash & Thyme
Butternut Squash: It’s a fruit, not a veggie!
- Super sweet and nutty flavor: a perfect vegetable for easy soups, desserts, and even porridge!
- Super rich in vitamins and minerals while also being low in calories.
- High in dietary fiber to keep you fuller for longer!
- Nutritional profile includes Vitamin A, Vitamin C, Vitamin E, Thiamine, Niacine, Folate, Magnesium and Potassium.
- The high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline.
Thyme: Oh So Amazing
- The medicinal and culinary use of Thyme dates back thousands of years!
- The most common traditional uses of Thyme were as a remedy for dry coughs, as a digestive aid and it was used to make a mouthwash for ulcers and infections of the mouth and throat.
- Scientifically proven Respiratory Health/Cough Suppressant
- Helps ease in digestion via the active compound, thymol. Thymol stimulates peristaltic muscle movements so that food is not held in the stomach for prolonged periods of time. This can relieve cramping and reduce bloating.
- You can find more amazing benefits of thyme here!
Vegan Butternut Squash Thyme Soup
- 1 Butternut Squash Roughly 3 lbs/1.4 kg
- 1 onion sliced thin
- 3 cloves garlic minced
- 2 cups vegetable broth low sodium
- 1 can coconut milk
- 1.5 tsp thyme
- sea salt and black pepper
- Now listen. If you are in a pickle and need this soup as soon as possible, skip the roasting and go straight to dicing the butternut squash into cubes raw. Add all of the ingredients into a large stock pot and bring to a boil and then simmer on low until the butternut squash is soft. Blend, taste test and adjust, and serve. IF, however, you do have time to roast the squash beforehand, please do!
- Preheat oven to 425F/218C. Slice the butternut squash in half, vertically, and remove the seeds. Lay face down on a baking sheet lined with parchment paper. Roast for 45 minutes.
- At the 40 minute mark, heat a large stock pot to medium-high heat and saute the diced onion and minced garlic in just about 1/4 cup water. Allow the water to evaporate completely before adding in more water so that you get a nice glaze on the onion and garlic. The key is to let the onion stick to the bottom of the pan just a bit.
- Remove the squash from the stove and carefully remove the skin. Once removed, add the squash and all of the remaining ingredients into the stock pot. Stir well and bring to a boil and then simmer on low for 15 minutes.
- With an immersion blender or a traditional blender, blend the soup until nice and creamy. Taste test and adjust as needed.
- I like to reserve just about 2 tbsp of coconut milk to drizzle over the top once served.