Butternut Squash Vichyssoise Soup is modeled after the French creamy potato leek soup that is typically served cold. This vegan soup is so good you can eat it hot or cold.
Butternut Squash Vichyssoise Soup is vegan goodness.
It's getting to be soup weather, and what's better than butternut squash soup? Well, maybe potato soup. I combined the two in this super good Butternut Squash Vichyssoise Soup, and it is amazing. I modeled this recipe on one I found online years ago, Sweet Potato Vichyssoise. Instead of chicken stock and heavy cream, I substituted vegetable stock and coconut milk so it's vegan. If you don't like coconut milk, you can simply leave it out, and it will still be delicious.
The leeks, onions, syrup and spices give it a rich flavor. The squash provides good nutrients and color, and the potato helps to thicken it. I think you're gonna love it. I know I do. The recipe takes about 35 minutes to make. I like to freeze the leftovers so I can pull some out for a quick meal in a pinch. Do you freeze your leftover soup?
What You Need
For this recipe, you need a knife, cutting board, measuring cups and spoons, and a Dutch oven or soup pot. Whatever tools you buy, be sure to buy the best you can afford, and get yourself a nice set of dinnerware, too!
Butternut Squash Vichyssoise Soup Recipe
- 1 leek (white part only)
- 1 bunch green onions (about 4-5 onions; white and tender green parts only; save the green tops for use as a garnish.)
- 1 medium butternut squash (peeled, seeded and cubed, about 3 cups)
- 1 large russet potato (peeled and cubed, about 1 cup)
- 2 tablespoons olive oil
- 4 cups vegetable stock (can substitute 4 vegetable bouillon cubes and 4 cups of water, but then delete the salt)
- 2 tablespoons maple syrup
- ½ teaspoon sea salt (regular salt contains corn)
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- 1 cup lite coconut milk (This makes the soup creamy, but it can be left out and the soup will still be amazing.)
Prepare the Leek and Other Vegetables
- Rinse and strip the leek, removing the hard outside leaves and cuttng off the tip of the root. You will only use the white and tender green parts.
- Slice the leek lengthwise and wash it thoroughly inside and out (there is almost always dirt between the layers).
- Dice the leek. Set aside.
- Wash and slice the green onions, removing the tip of the root and using only the white and tender green parts. Set them aside.
- Peel and cube the squash and potatoes. Set them aside.
- Using a Dutch oven or soup spot, heat the oil over medium heat until hot.
- Add the diced leeks and cook them in the oil for about 5 minutes, until tender but not brown.
- Add most of the onions to the cooking leeks, cooking for about 5 minutes until tender, but not browned. Save about a tablespoon of the sliced green onions for using as garnish when serving or use the green part of the green onions, sliced thin as a garnish.
Combine and Simmer the Soup
- Add the vegetable stock, maple syrup, salt, pepper, nutmeg, squash and potato. Cook on medium heat until the squash and potato cubes are tender. Do not let the soup boil.
- Strain the vegetables from the broth (retain and return broth to pot). Puree the vegetables in a full-size food processor and return them to the broth. They should be the texture of baby food.
- Alternately, you can use an immersion blender to smoosh up the vegetables, but that will take longer and may leave some lumps.
Finish and Serve
- Add the coconut milk, stir, and reheat until hot.
- Garnish with a few sliced green onions, and serve immediately.