This four ingredient vegan creamy butternut squash soup is ready in just 20 minutes!! Made with frozen butternut squash, you can whip this up any night of the week.
Don’t know what to do with the frozen butternut squash in your freezer? How meal prepping a creamy vegan butternut squash soup with just 4-ingredients?
Sounds good, right? If you’ve been scouring the internet for recipes with frozen butternut squash, look no further because you’ve found the one!
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Is frozen butternut squash healthy?
Believe it or not, frozen butternut squash is exactly the same as fresh butternut squash. The same is true for all frozen fruits and vegetables. I know– mind blown, right?
When farmers pick a fruit or vegetable at the height of ripeness, it is often frozen the same day. That means the nutrients and fresh taste are locked in. Frozen butternut squash needs to be peeled and cut, but you can still rest assured that they don’t do anything else to this beautiful veggie.
And freezing and thawing a veggie does not disturb its nutrition profile. It’s just as healthy as the fresh vegetable!
How to make 4-ingredient Butternut Squash Soup
This soup has an inherently sweet taste from the butternut squash and coconut milk, and you could certainly jazz it up with some spices, like cinnamon, cayenne pepper, curry powder or turmeric. Plus, it’s creamy without any cream, and it utilizes affordable and convenient frozen veggies.
All you need is one pot and an immersion blender to make this really simple soup. Here are the incredibly easy steps:
- Start by sautéing an oil with some oil in a pot.
- Add the butternut squash, coconut milk and vegetable stock. Season with salt.
- Bring to a boil, then cover and reduce heat to simmer. Simmer for 20 minutes.
- Enjoy a comforting bowl of soup!
What can I serve with this?
With it’s minimal ingredients, this soup works best as a side dish for dinner or lunch. If you’re looking for a recipe to serve with the soup, look no further. Here are some of my favorite accompaniments:
- Frisée Salad with Apples & Goat Cheese and Maple Vinaigrette
- Everything Crackers
- Chickpea Salad Sandwich with Dried Cranberries & Apple
- Warm Farro & Arugula Salad with Golden Citrus Vinaigrette
- Crunchy Roasted Chickpeas Two Ways
Can I freeze it?
Absolutely! I encourage you to make a big batch and freeze it in a freezer-friendly container. When you’re ready to reheat it, stick the soup in the microwave for 2 minutes until it starts to thaw. Then put the soup in a pot and simmer over low heat until it becomes a liquid.
Four-Ingredient Butternut Squash Soup
A delicious vegan creamy butternut squash soup, made with coconut milk
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 cups cubed frozen butternut squash
- 1/4 cup coconut milk
- 2 cups vegetable stock
- 1/4 teaspoon salt
Heat a large pot over medium high heat and add oil to the pot. Add the onion and cook until translucent (about 2-3 minutes).
Add the butternut squash to the pot and cook for 2-3 minutes. Pour the coconut milk in the pot, followed by the vegetable stock and salt. Bring to a boil.
Reduce heat to simmer, cover and simmer for 20 minutes.
Blend the ingredients together with an immersion blender or carefully place the soup in a blender and blend well.