Green Creamy Butternut Squash Soup Recipe

Enjoy a big bowl of this Green Creamy Butternut Squash Soup Recipe that’s is filled with fresh herbs and garlic. This Green Soup is light, easy to make, vegan, dairy-free, and paleo-friendly. This vegan butternut squash soup is seasoned to your taste and serves well as a main dish, appetizer, or side dish. In addition to the amazing taste, it’s also gluten-free!

Grab a bowl and get cuddle up with this delicious green soup recipe. You are probably used to the traditional green soup which includes broccoli, peas, spinach, celery, etc. However, this soup is green not for the reasons mentioned, but it is green because of the celery, sage, and fresh parsley that was blended with the butternut squash.

Why Does This Green Soup Recipe Work?

This version of creamy butternut squash soup has a bit of “kick” with a hint of sweetness. Though it is very thick and creamy, it is extremely easy to make, cozy, soothing, and is as healthy as it is delicious.

1. The soup is vegan.
2. Contained no refined sugar
3. This vegan butternut squash soup is made with mostly fresh ingredients.
4. And it’s ready in about 30 minutes.

How to make Easy Butternut Squash Soup Green?

While the original recipe was great, this soup has been modified slightly. But the base of the recipe remained the same. The new ingredients added to this soup are the celery stalks, sage, and thyme.

Pumpkins, butternut squash, spaghetti squash, and squashes of all kinds are around this time of year, and are everywhere at the local grocery stores or farmer’s market.

This is the vegan soup to make if you have an empty refrigerator, or don’t really feel like cooking, or roaming around the store locating ingredients to make a hearty meal, as this butternut squash soup is hearty enough on it’s on. With that being said, in general, you’ll need the following ingredients:

• Butternut squash, this is the base of the soup.  Best to try to get a medium size to a large size squash. You can also use the frozen ones, the precut ones, or simply buy them whole like I did and cut them.
• Salt and pepper, you need to season the soup. 🙂
• Garlic – It’s always best to try to use fresh garlic; if you do not have fresh garlic, then garlic powder can be a good substitute.
• Vegetable Broth – To make this dish fully vegetarian or vegan, I would recommend you use vegetable broth. If you are not vegetarian or vegan, meaty broths are another great substitute.
• Fresh Herbs – Fresh herbs will provide a robust taste and will take the soup from good to great.
• Celery Stalks:  Celery is available year-round and are cooked the same as other vegetables. It is also a great seasoning ingredient to flavor stews, main dishes, and soups like this green soup with butternut squash. It has high water and fiber content. Low-calorie snack. And a good source of calcium and vitamin C.
• Boiling water to cook the squash.

Let’s get cooking: There are a few ways you can make this soup. If using your Vitamix blender you can make this soup by blending everything together and allowing the blender to cook the soup. Or, you can use my method. Follow these steps to make this creamy butternut squash soup that is also a green soup, vegan, Whole30, and Paleo-friendly.

1. Boil the whole butternut squash until fork-through.
2. Cut the butternut squash and remove the seeds.
3. Transfer the ingredients including the broth to the blender / or food processor.
4. Process / blend until the soup is smooth, about 2-3 minutes.
5. Simmer for 5 minutes or until ingredients are combined.
6. Serve warm with your favorite topping.
7. Reheating squash soup is easy. Simply add the soup in a saucepan over Medium-Low temperature. Heat until your desired temperature is reached.

My Creamy Butternut Squash Soup Puree Method

I recommend a good quality blender to puree the soup. This is my favorite blender to use to puree all of my soups and sauces to help maintain consistency. A food processor or an immersion blender will also work well to make this Butternut Squash Soup.

Pro Tips For Green Soup – Creamy Butternut Squash Soup

• It is best to cook the squash ahead of time for easy prepping, meal planning, peeling and blending.
• A large high-speed quality blender, such as a Vitamix blender is a great choice.  With this soup, you can puree and the soup comes out creamy
• You may add a little more water if the soup becomes too thick.
• If using an immersion blender, I would recommend you cut the squash into smaller pieces as tougher pieces will make it difficult to blend.
• For this recipe, I used kosher salt.
• Roasting the squash will provide a strong flavor that works well with the fresh herbs that are added in the soup. I recommend boiling the squash first if you want to not use the skin as it will make it easier to peel and to remove the seeds. However, making the soup with the skin is completely your choice as well.
• In the previous recipe, I used light cream. Feel free to add a cup of creamer to make this soup thicker. Coconut milk also works well with this soup.

If you loved making this Green Butternut Squash Soup recipe…

You’ll love this tomato soup recipe , roasted acorn slices, and this baked grilled cheese sandwich with tomato soup.

I would love to know if you made this Butternut Squash Soup recipe. Tag me on Instagram or Facebook and please give it a star rating below!

Easy Butternut Squash Soup Recipe

Savory Thoughts

This Creamy Butternut Squash Soup Recipe is filled with fresh herbs and garlic. Light green soup that's easy to make, vegan, dairy-free, and paleo-friendly.

5 from 21 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetizer, Lunch, Main Dish, Soup

Cuisine American

Servings 4 People

Calories 167 kcal

Ingredients

  

1x2x3x

• 1 Large Butternut Squash
• 1 -2 Cups Vegetable Broth
• Salt and pepper to taste
• 1 Tbsp. Chopped Fresh Sage
• 2 Tbsp. Chopped Fresh Basil
• 2 Celery Stalks
• 4 Cloves Garlic chopped
• 1 Tbsp. Fresh Thyme
• Water

Instructions

 

• Wash and cook the butternut squash until fork-through.
• Cut the squash and remove the seeds. Feel free to remove the seeds or blend it to incorporate in the soup. Transfer the squash to a good quality blender.
• Add salt and pepper to taste, then add remaining ingredients. Blend to a smooth texture ( about 2-3 minutes on high).
• Transfer to a saucepan and simmer for an additional 5-10 minutes. Adjust the seasoning as the soup simmer.
• Serve warm with croutons and pumpkin seeds. Enjoy!

Notes

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Pro Tips For Green Soup – Creamy Butternut Squash Soup

• In the previous recipe, I used light cream. Feel free to add a cup of creamer to make this soup thicker. Coconut milk also works well with this soup.
• It is best to cook the squash ahead of time for easy prepping, meal planning, peeling and blending.
• A large high-speed quality blender, such as a Vitamix blender is a great choice.  With this soup, you can puree and the soup comes out creamy
• You may add a little more water if the soup becomes too thick.
• If using an immersion blender, I would recommend you cut the squash into smaller pieces as tougher pieces will make it difficult to blend.
• For this recipe, I used kosher salt.
• Roasting the squash will provide a strong flavor that works well with the fresh herbs that are added in the soup. I recommend boiling the squash first if you want to not use the skin as it will make it easier to peel and to remove the seeds. However, making the soup with the skin is completely your choice as well.

Nutrition

Serving: 4gCalories: 167kcalCarbohydrates: 43gProtein: 3gSodium: 554mgPotassium: 848mgFiber: 5gSugar: 19gVitamin A: 489IUVitamin C: 83mgCalcium: 21mgIron: 11mg

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Tried this recipe?Mention @SavoryThoughts or tag #SavoryThoughts!