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Vegan Butternut Squash Soup with Chorizo Crumble

Creamy Butternut Squash Soup topped with a crispy vegan chorizo crumble.

Course Main Course
Keyword chorizo crumble, fall recipe, healthy soup recipe, vegan butternut squash soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. 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.

  2. 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. 

  3. 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. 

  4. 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. 

  5. Serve soup topped with reserved chorizo crumble and garnish with additional coconut milk and fresh thyme. Enjoy!