Vegan Butternut Squash Soup
This vegan butternut squash soup recipe features roasted squash for deep flavor, complemented by aromatic ginger, five-spice powder, and caramelized shallots. Simmered to perfection and blended into a creamy consistency, it's garnished with crispy fried shallots, sesame seeds, and fresh cilantro, offering a harmonious blend of sweet, savory, and aromatic notes.
Equipment
- 1 Baking Sheet
- 1 Large Pot or Dutch Oven
- 1 Immersion Blender or Standard Blender
- 1 Small Saucepan for frying shallots
- 1 Vegetable Peeler
Ingredients
Main
- 1 2- pound butternut squash halved and seeded
- 1/4 cup extra-virgin olive oil
- 2 teaspoons grated fresh peeled ginger from about 1-inch piece of ginger
- 1/2 teaspoon five-spice powder
- Kosher salt and freshly ground pepper
- 1 large carrot peeled and chopped into 1/2-inch dice
- 4 shallots chopped into 1/8-inch slices and divided
- 1 large garlic clove minced
- 4 cups vegetable broth or water
- Vegetable oil for frying
- Roasted white sesame seeds and fresh cilantro leaves for serving
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and drizzle the cut sides with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet.
- Roast the squash for 45-60 minutes, or until deeply tender and slightly caramelized. Let cool slightly, then scoop the flesh from the skin.
- While squash roasts, prepare fried shallots: Heat vegetable oil in a small saucepan over medium heat. Fry most of the sliced shallots (reserve a few for the soup base) until golden brown and crispy. Remove with a slotted spoon and drain on paper towels; season with salt.
- In a large pot or Dutch oven, heat the 1/4 cup olive oil over medium heat. Add the chopped carrot and reserved shallots, sauté for 5-7 minutes until softened.
- Add the minced garlic, grated ginger, and five-spice powder to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Stir in the roasted butternut squash flesh and vegetable broth (or water). Bring the mixture to a simmer.
- Reduce heat to low, cover, and let simmer for 15-20 minutes, allowing the flavors to meld.
- Using an immersion blender, carefully blend the soup directly in the pot until it's completely smooth and creamy. Alternatively, transfer in batches to a regular blender and blend until smooth, then return to the pot.
- Season the soup generously with kosher salt and freshly ground pepper to taste. Adjust spices if necessary.
- Ladle the hot soup into bowls. Garnish each serving with the crispy fried shallots, roasted white sesame seeds, and fresh cilantro leaves.
Notes
Roasting the butternut squash at a high temperature caramelizes its sugars, significantly deepening the soup's inherent sweetness and nutty flavor. Ensure the squash is fork-tender before proceeding. For the fried shallots, slice them uniformly and maintain a moderate oil temperature to achieve even crispiness without burning. Drain them thoroughly on paper towels immediately after frying to maintain their crunch. The fresh ginger and five-spice powder are crucial; grate the ginger finely for better distribution and bloom the five-spice powder briefly with the shallots to release its full aroma. When blending, aim for a silky-smooth consistency; an immersion blender makes this effortless. Adjust seasoning, especially salt, after blending and tasting. The roasted sesame seeds and fresh cilantro are not just garnishes; they provide vital textural contrast and aromatic brightness.