The following content may be sponsored or include affiliate links. View full disclosure.
My daughter came to town and one things she loves is my recipe for Butternut Squash Soup, so we cooked up a batch. We love sharing this soup together and can't resist making a batch even when it's the middle so summer. So, I decided to share it with you all too. Save to Facebook or Pin it so you'll remember it when fall hits. It's the perfect warm up weather soup! And is healthy and vegan friendly for those on plant based diets.
Adding Cranberries to Butternut Squash Soup might feel like combining two random basket ingredients from an episode of Food Network's, Chopped, but once you taste it I think you'll fall in love with this soup too.
First off, I do want to mention one of my favorite products in the kitchen. I'll be featuring it soon in an episode of "Favorite Friday" on Live Facebook. My Microplane is a kitchen must. I use it so often I actually keep it in my fruit basket on my counter rather than in a drawer. It's great for hard cheese, zesting citrus fruits, ginger and garlic and using to freshly grate nutmeg is the best! Once you taste nutmeg freshly grated, you won't go back.
- 4 cups butternut squash (one large)
- 3 Tablespoons extra virgin olive oil
- 3/4 cup sweet onion (chopped)
- 1/2 cup diced celery (about 1 rib)
- 1/2 cup peeled and diced carrot (about 1 carrot)
- 4 cloves of garlic (grated on microplane)
- 5 cups vegetable broth
- 1/2 teaspoon nutmeg (best if whole grated on microplane)
- 1/8 teaspoon cinnamon (optional)
- 1/8 teaspoon cloves (optional)
- 1/8 teaspoon pepper flakes
- 2 bay leaves
- Salt and fresh ground pepper to taste
- 3/4 cup coconut milk creamer
- 3/4 cup dried cranberries (chopped roughly)
- 1 cup cranberry juice (light or reduced sugar)
- The zest of one orange (grated with microplane)
- Juice of 1/2 orange
- 1 inch piece of ginger (grated on microplane)
- 1/4 cup shelled pumpkin seeds
- Preheat oven to 375°. Peel and cut butternut squash into 1" pieces. Toss with 1 tablespoon of olive oil, salt and pepper. Roast uncovered for 35 minutes until fork tender.
- While squash is roasting, combine all of the Cranberry Chutney ingredients in a small saucepan and bring to simmer. Cook stirring occasionally until most of the juice is absorbed and the berries are soft and rehydrated (about 20-25 minutes). Pour into a small bowl and let cool. Chutney will thicken as it cools.
- Heat 2 tablespoons of olive oil over medium heat in a large soup pot. Add onion, celery, carrot and salt & pepper to taste. Saute until softened (about 8-10 minutes). Add garlic and saute for another minute.
- Add the the vegetable broth, butternut squash and seasonings. Simmer gently for 15-20 minutes to allow flavors to meld and squash to soften completely. Cool slightly.
- Remove the bay leaves and puree the soup using an immersion blender or blender until smooth.
- Return soup to pan and reheat gently. Add the creamer, adjust the seasoning with salt and pepper as desired.
- Add a spoonful of Cranberry Chutney and garnish with pumpkin seeds.
- Substitutions. If you'd like to make substitutions to this recipe and make it non-vegan, you can use chicken broth instead of vegetable and half and half instead of coconut creamer. The extra chutney has many great uses. It is delicious on pork, toast and oatmeal.