Butternut squash, spinach, sage, celery, onion, and garlic. This is a savory vegan butternut squash and spinach soup recipe that’s perfect for the cooler months of the year. Not only that, it cooks up fast, especially if you use frozen butternut squash. The entire soup leaves you wanting more, and that’s the sign of a hit!
As a variation, stir in 1 cup of dehydrated soy curls before serving, and give it 10 minutes for them to reconstitute.
If you are feeling particularly fancy, top with fried fresh sage leaves (in a skillet add a bit of oil, drop in fresh sage leaves, and fry until slightly crisped). We may have eaten a few fried sage leaves along the way 😉
Butternut Squash and Spinach Soup
2 Tbsp olive oil
3 garlic cloves, coarsely chopped
1 medium onion, chopped
1 celery stalk, chopped
1 Tbsp fresh sage (OR ½ tsp dried sage)
2 bay leaves
3 ½ cups cubed butternut squash (I used frozen butternut squash)
13.5 ounce can of lite coconut milk
2 cups broth (fake chicken or vegetable)
2-3 Tbsp lemon juice
1 cup fresh spinach
Pinch of nutmeg
1. In a large heavy pot or dutch oven, add olive oil, garlic, onion, celery, sage, bay leaves, salt, and black pepper over medium heat. Sauté for ~5 minutes.
2. Add butternut squash, coconut milk, and broth. Cover with a lid, and simmer over low heat for 10 minutes or until the vegetables are soft.
3. Once it’s done simmering, remove the pot from heat, pull out the bay leaves, and blend the soup in a blender, food processor or with an immersion blender until it’s completely smooth.
4. Stir in lemon juice, spinach, and nutmeg. Taste, and adjust seasonings (more salt? lemon?). Serve.