RECIPE IDEA: Harvest Butternut Squash Soup (Vegan, Gluten Free)
Hi, it’s Lois at Recipe Idea Shop, with a new Butternut Squash Soup recipe, Harvest Butternut Squash Soup. This is much the same as the previous version, but I made it vegan and gluten free since I no longer eat dairy or gluten. And can you say, “Yum?” It’s a nice, savory squash soup for a cold, fall evening.
Also, when I made the first recipe, I didn’t have an immersion blender, but now I do. Well, technically, DON has an immersion blender since I gave it to him for Christmas a couple years ago. But I use it. (Don’tcha just love giving Christmas presents that you can use?) So for the first recipe, I used my food processor with all the discs and doodads (or you could use your Vitamix blender). What a mess! So save yourself some trouble and put an immersion blender on your Christmas list! And if you don’t have a good garlic press, put that on your list, too.
Also, if you take a look at the previous recipe, you’ll see how far I’ve come in my photography and blogging skills. Holy cow! What a lousy picture. But the recipe is SO good. One of my friends recently posted it as her favorite Butternut Squash Soup (and I was so embarrassed by the photo—I really need to make it again and take a proper photo).
The first time we made this recipe—way back in 2010 (I can’t believe I’ve been doing this website for seven years!)—we paired the soup with a fresh (cooked) artichoke with butter and some bread from the European Market. Now, Don is the only one in our house who can eat bread and he’s working on dropping a few pounds before we set off for Costa Rica this month. Ahhh, warmth and relaxation. We are so looking forward to it.
You’re gonna wanna eat this.
But first, did you grab your FREE cookbook?
Harvest Butternut Squash Soup
- 1 medium butternut squash
- 1 medium potato
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme minced (or 1/2 teaspoon dried)
- 2 teaspoons fresh sage chopped (or 1/2 teaspoon dried)
- 2 Tablespoons fresh basil minced (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 cup dry white wine
- 2 cups non-dairy milk I used coconut
- Pepper to taste I used about 1/4 teaspoon
- Chopped parsley to garnish
- Peel the squash, cut in half, and remove the seeds. Then cube the squash.
- Peel the potato, cube it.
- Steam the squash and potato cubes until tender (about 15 minutes).
- While the squash and potato are steaming, peel and chop the onions.
- In a Dutch Oven or soup pot, heat the oil and sauté the onions until the onions are transparent, but not browned (5-10 minutes).
- Mince the garlic. (I use a good garlic press and don't peel the garlic because the skin keeps the flesh from getting stuck in the holes.)
- Add the minced garlic to the onions and continue to cook for about 30 seconds.
- Mix in the spices.
- Add the squash, potatoes and one cup of non-dairy milk and continue cooking for about 5 minutes.
- Add the wine and continue cooking for a minute or two, stirring to mix.
- Using an immersion blender, blend the mixture using the pulse function to purée until smooth.
- Add the remaining non-dairy milk and blend.
- Heat gently just before serving and garnish with a bit of parsley.
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