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Butternut Squash Vanilla Bean Soup

A simple, yet delicious fall soup.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 2 tablespoon olive oil
  • 2 small yellow onions thinly sliced
  • 2 butternut squash roughly 4 pounds, peeled, seeds scooped out and cut in chunks
  • 4 cups vegetable stock
  • 1 dry vanilla pod split open
  • Fine sea salt
  • Freshly ground pepper

Instructions

  • Heat the olive oil in a large soup pot. Add in the onion and cook over medium-high heat for five minutes or until softened, stirring regularly.
  • Add in the squash, season with salt and pepper, and cook for 10 minutes, stirring from time to time.
  • Pour in stock to cover and bring to a simmer. Lower the heat to medium, cover, and cook for 20 minutes.
  • Scrape in the seeds from the vanilla pod and add in the pod itself as well. Cook for 10 more minutes, or until the squash is tender.
  • Fish out the vanilla pod if that's what you used, and purée the soup using a blender or immersion blender.
  • Taste, adjust the seasoning, and serve!

Notes

I recommend doubling the recipe for additional yumminess. Vegan soup can last for quite some time, and can also be frozen for future use.