Creamy Butternut Squash Soup topped with a crispy vegan chorizo crumble.
The ideal dish to warm up with on a cozy fall day. This Vegan Butternut Squash Soup is creamy, comforting, and oh so delicious. Topped with a crispy chorizo crumble for added protein and spice.
Give me a creamy soup with a huge chunk of bread and I am happy. This Creamy Butternut Squash Soup is filled with cozy flavors from the butternut squash, fresh thyme and sage, smoked paprika, and curry powder to name some.
This recipe is so simple and easy to make and will definitely be your new go-to this season!
How to make Vegan Butternut Squash Soup w/ Chorizo Crumble:
- Heat oil in a large pot over medium-high heat. Add vegan chorizo and crumble using the back of a spoon. Cook for 3-4 minutes until browned. Transfer to a bowl leaving any fat from chorizo in the pot.
- Add another tbsp of oil into the pot. Add onion, celery, and carrot and cook for 5-6 minutes until soft and onions are translucent. Stir in garlic and cook for 1 minute.
- Add in butternut squash and cook for 8-10 minutes until it starts to soften. Add thyme, sage, curry powder, paprika, red pepper flakes, 1 tsp kosher salt and few turns of black pepper. Cook for 1 minute to toast spices. Stir in broth and coconut milk.
- Bring to a boil, reduce heat, and simmer for 20-30 minutes until squash is fork tender. Use an immersion blender to blend until creamy. Alternatively, you can add to a high-powdered blender and blend until smooth. Taste and add additional salt and pepper, as needed.
- Serve soup topped with reserved chorizo crumble and garnish with additional coconut milk and fresh thyme. Enjoy!
Why you’ll love this Vegan Butternut Squash Soup w/ Chorizo Crumble:
- Creamy & cozy
- Simple and easy to make
- 100% plant-based/vegan
- Oh so delicious!
If you’re looking for more delicious warming winter recipes, you’ll also love this Creamy Vegan Potato Leek Soup, this Butternut Squash and Chickpea Coconut Curry, and Smoky Vegan Corn Chowder.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy Butternut Squash Soup topped with a crispy vegan chorizo crumble.
- 2 tbsp olive oil, divided
- 12 oz. soy chorizo
- ½ medium yellow onion, diced
- 1 large carrot, diced
- 1 rib celery, diced
- 3 cloves garlic, finely minced
- 2 lb. butternut squash, peeled and diced into 1" cubes
- 1 tbsp fresh thyme
- 3 sage leaves, finely chopped
- 1 tsp curry powder
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- 2 cups low-sodium vegetable broth
- 1-15 oz. full-fat coconut milk
- Kosher salt and black pepper
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Heat oil in a large pot over medium-high heat. Add vegan chorizo and crumble using the back of a spoon. Cook for 3-4 minutes until browned. Transfer to a bowl leaving any fat from chorizo in the pot.
-
Add another tbsp of oil into the pot. Add onion, celery, and carrot and cook for 5-6 minutes until soft and onions are translucent. Stir in garlic and cook for 1 minute.
-
Add in butternut squash and cook for 8-10 minutes until it starts to soften. Add thyme, sage, curry powder, paprika, red pepper flakes, 1 tsp kosher salt and few turns of black pepper. Cook for 1 minute to toast spices. Stir in broth and coconut milk.
-
Bring to a boil, reduce heat, and simmer for 20-30 minutes until squash is fork tender. Use an immersion blender to blend until creamy. Alternatively, you can add to a high-powdered blender and blend until smooth. Taste and add additional salt and pepper, as needed.
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Serve soup topped with reserved chorizo crumble and garnish with additional coconut milk and fresh thyme. Enjoy!
