Ingredients
It’s fall time in the Wolfe household. That means sweaters, cozy hangs by the fireplace, pumpkin everything and of course, soups!
Grab a blanket, throw on your favorite fall playlist, let’s make our favorite vegan butternut squash soup.
Here’s what you’ll need:
For the Soup:
Butternut Squash. We are fortunate enough to have home grown butternut squash around this time of year, but most supermarkets should be stocking squash during the Fall season. Although certainly not the rule, we’ve found that 1 butternut squash roughly equals 1 pound of chopped squash.
Onion. The type of onion is up to personal choice, we use white onions for our soup, but red or sweet would would work too. Follow your tastebuds!
Vegetable Stock. Nothing fancy here, just store bought vegetable stock. You can also make your own (recipe coming soon!)
White Wine. Why is it that recipes never tell you what type of white wine to get? Let us save you the hassle of searching, while it is up to personal preference, we’ve found that a pinot gris offers the best complementary flavor. Drop us a comment with your favorite white wine for cooking!
Salt. Nothing to see here, just your plain old table salt.
Pepper of Choice. We tend to like things spicier so we use Burlap and Barrel Cobanero Chili Flakes pepper flakes for our soup. Ground black pepper works for a more mild spice. And of course, you can also forgo the pepper altogether.
For the Pistachio Oil Drizzle:
Pistachios. Unsalted is what we recommend, but if like a saltier taste, go nuts (see what we did there) with salted pistachios. Make sure you get them shelled to save yourself a ton of effort.
Olive Oil. Extra Virgin Olive Oil (EVOO) is our go to olive oil for cooking. It’s a work horse in our family, and healthy too!
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Vegan Butternut Squash Soup With a Pistachio Oil Drizzle
Our favorite cozy meal, this vegan Butternut Squash soup with a Pistachio Drizzle is sure to warm up your household.
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 onion, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 cup dry white wine (we recommend pinot gris)
- 3 cups of vegetable stock
- 1/4 cup of plant-based butter
- 2 pounds of butternut squash (about 2 small-medium squash)
- 1/2 cup of shelled unsalted pistachios
- 1/2 cup of extra-virgin olive oil
- (if cooking squash on stovetop) additional 1/4 cup of extra-virgin olive oil
Instructions
Cooking the Butternut Squash
- Wash and chop your butternut squash into 1-inch cubes, you can leave the skin on.
If using an instant pot:
- Fill with 4 cups of water
- Manual cook on high pressure for 3 minutes.
- Once finished, lightly place a washcloth over the pressure release value and immediately release all pressure.
- Drain the squash in a colander or with a strainer and set aside.
If cooking on a stove top:
- Place a large skillet on your stovetop, add olive oil and bring the pan up to medium heat. If water droplets sizzle, your pan is ready.
- Add your cubed squash and cook for 15 minutes or until the squash is tender. Stir frequently.
- Set aside cooked squash
Making the Soup:
- Melt 2 tablespoons of plant-based butter in a large pot over medium-low heat. If using an instant pot, you can set your pot to the sauté setting.
- Add your chopped onion and cook, stirring frequently, for 6 minutes or until softened.
- Add your white wine and bring to a boil. Cook for 1-2 minutes to dissolve most of the liquid.
- Add stock, butternut squash, salt and pepper. Bring to a simmer than remove from heat.
- Let cool for about 5-10 minutes to avoid burning yourself in the next step.
- Puree the butternut squash soup mixture with an immersion blender until most of the chunks are gone. You can puree longer for a smoother soup, or less for a more chunky soup.
- Return pot and its contents to a simmer under medium heat. Add the remaining 2 tablespoons of butter and stir to melt the butter into the mixture.
- Remove from heat.
Making the pistachio oil drizzle:
- Place your pistachios and extra-virgin olive oil into a food processor and blend until smooth.
- (optional) if you don’t like chunks of nut in your soup, you can pour the finished mixture through a mesh sieve. We personally love the texture the nuts bring!
Finishing it all up:
- Serve your soup into bowls and drizzle your pistachio oil mixture over top.
- Enjoy your cozy soup!
- Prep Time: 15
- Cook Time: 30
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