• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Girl In Queens
  • Home
  • Recipes
    • Air Fryer
    • Appetizers
      • Cheese Boards
    • Baking
      • Bread
      • Cake
      • Cookies
      • Dessert
      • Eggless Baking
      • Gluten Free Baking
      • Muffins
      • Pie
      • Vegan Baking
    • Breakfast
    • Gluten Free
    • Indian
    • Instant Pot
    • Low Carb
    • Meat
    • Pasta
    • Rice
    • Seafood
    • Summer
    • Vegan
    • Vegetarian
  • About Me
    • Operations
      • Bread
      • Small Batch
      • Sourdough Starter
  • Contact
    • Newsletter Sign Up Form

Spicy Vegan Butternut Squash Soup with Pickled Fennel

October 14, 2020 by hungrygirlinqueens 4 Comments

Jump to Recipe·Print Recipe
butternut squash soup with wooden spoon

Light and flavorful vegan butternut squash soup is the perfect fall meal for a chilly day. The soup has a rich and complex flavor made from caramelized onions, cayenne, and Honeycrisp apples. There is a wonderful natural sweetness to the soup and it is finished with a hint is spice. This perfect balance of sweet and spicy keeps you coming back for me.

Soup is a great simple and easy meal to make for a weekday meal. This dish can also be elevated by adding a delicious and fun garnish. Try some quick pickled fennel to top the soup.

This is a flavorful soup that is packed with vegetables and nutrients. It is a great healthy meal to make with some homemade bread, roasted asparagus or Greek-style lemon potatoes.

NEWSLETTER SIGN UP:






How to make Vegan Butternut Squash Soup:

Start by caramelizing onions with some olive oil. Once the onions get translucent add in whole garlic cloves. (Yes, whole is correct). Add butternut squash and spices and toss. Add the broth and chopped apple and let simmer until the butternut squash is cooked through. 

Turn the heat off and use a blender to puree the chunks until your desired consistency.

Garnish with Pickled Orange Fennel:

If you are looking to make this soup extra special, try this quick fennel pickle. Thinly slice the fennel from the outside in. The core of the fennel can be dense therefore slicing inward is easier. Use a peeler and zest the skin of an orange. Add the sliced fennel, black peppercorn, and orange peel to a heat-proof glass jar.

In a small sauce pan heat up equal parts water and vinegar. Once boiling add in sugar and salt and let dissolve. Turn off the heat and pour the quick pickling liquid it’s a glass jar filled with sliced fennel. Leave for minimum 30 minutes.

The pops of acid which come from the pickled fennel work really well against the sweet richness of the butternut squash soup.

butternut squash soup with pomegranate seeds and fennel on top and in bowls

Do I have to use Honeycrisp Apple in the Vegan Butternut Squash Soup?

You do not have to use Honeycrisp Apple and can use Granny Smith or Red Delicious.

Do I have to use white onion?

I would recommend using white onion because it has a sweeter flavor. You can use shallots although they are milder in flavor, adjust the amount of brown sugar if needed. I would not recommend red onion as it is not sweet enough and has a sharp flavor which will not compliment the other ingredients as well. 

Can I substitute red pepper for cayenne in the Vegan Butternut Squash Soup?

You can certainly substitute red pepper for cayenne, however, I would add the red pepper to the onions and allow the red pepper spice to flavor the oil. This will increase the heat from the red pepper which is already fighting against some sweet flavored ingredients (onion, brown sugar, butternut squash).

Other Soup Recipes:

  • Creamy Butternut Squash Soup
  • Sweet Potato and Butternut Squash Soup
  • Healthy Leftover Turkey and Vegetable Soup
  • Cold Cucumber and Yogurt Soup

Other Vegan Recipes:

Every Day Instant Pot Masoor (Red Lentil) Daal
This Instant Pot Masoor (Red Lentil) Daal recipe is the perfect weekday …
Achari Aloo (Spiced Baby Potatoes)
Achari Aloo is a great vegetarian dish. Made with baby potatoes tossed …

DID YOU LIKE THIS RECIPE FOR VEGAN BUTTERNUT SQUASH SOUP? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON  INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
butternut squash soup with wooden spoon

Vegan Butternut Squash Soup

★★★★★ 5 from 2 reviews
  • Author: hungrygirlinqueens
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Vegan
  • Method: Stovetop
  • Cuisine: Soup
Print Recipe
Pin Recipe

Description

 Light and flavorful vegan butternut squash soup is the perfect fall meal for a chilly day.


Ingredients

Scale

SOUP:

  • 2–3 pounds of butternut squash
  • 4 cups of broth
  • 1 large white onion, chopped
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 large apple, chopped
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon cayenne powder (optional)
  • salt to taste

PICKLED FENNEL:

  • one fennel bulb
  • 1/2 orange zest
  • 6 whole black pepercorns 
  • 1/2 cup white vinegar
  • 1/2 cup water 
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instructions

SOUP:

  1. In a large pot heat up oil and saute chopped onion until translucent. 
  2. Add garlic cloves, apple and butternut squash and continue to saute. 
  3. Add broth, cinnamon and brown sugar and let cook at medium heat until butternut squash is tender and cooked through.
  4. Use an emersion blender and puree the butternut squash until smooth. 
  5. Add cayenne and salt to taste.

PICKLED FENNEL:

  1. Chop and slice fennel into thin slices. 
  2. Zest orange peel. 
  3. Add sliced fennel, orange zest, and black peppercorns to a heat-proof glass jar.
  4. In a small saucepan heat up water, vinegar, sugar and salt until it comes to a boil. 
  5. Pour the hot vinegar mixture into the glass jar and leave covered for 30 minutes. 

Keywords: Vegan, butternut squash soup, quick pickled fennel

Did you make this recipe?

Tag @hungrygirlinqueens on Instagram

Magical Cranberry and Orange Pound Cake
Delicious, moist, and soft pound cake flavored with orange zest and fresh …
Instant Pot Spicy Tomato and Basil Soup
Spicy and creamy tomato and basil soup is a delicious and comforting …

Filed Under: Fall, Gluten Free, Holiday, Low Carb, Recipes, Soup, Vegan, Vegetarian

Reader Interactions

Comments

  1. Gina

    November 2, 2020 at 9:59 am

    Sounds amazing!

    ★★★★★

    Reply
    • hungrygirlinqueens

      November 2, 2020 at 7:59 pm

      It really is!

      Reply
  2. Sabrina

    November 9, 2020 at 11:00 am

    Pickled fennel! wow!

    ★★★★★

    Reply
    • hungrygirlinqueens

      November 17, 2020 at 9:56 pm

      Fun twist for sure!

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Newsletter






Full Disclosure:

Hungry Girl in Queens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright © 2021 Hungry Girl In Queens on the Foodie Pro Theme