Vegan Butternut squash soup with grilled cheese croutons

This vegan butternut squash soup is one of my favorite recipes because it has two of my favorite foods: soup and grilled cheese. This soup is comforting, creamy (yet cream-less), dairy-free, and very satisfying.

Vegan Butternut squash soup with grilled cheese croutons in a blue bowl

About this recipe

I love soup because it is warm and comforting. It is also a great way to get in some vegetables.

I prepared this vegan soup with butternut squash and tomatoes. The acidity of the tomato pairs perfectly well with the sweetness of the butternut squash. And together with the grilled cheese croutons with sage this vegan soup becomes a dream.

chopped butternut squash, halved tomatoes and onion on a plate. Oregano, salt and dried chile on a small plate.

Ingredients for the vegan butternut squash soup

  • Olive oil you could substitute with butter or any other vegetable oil.
  • Garlic and onion roughly chopped
  • Diced butternut squash, you can use pre-diced
  • Salt, dried oregano, dried chili (chile de árbol, red pepper flakes or dried Thai chile)
  • Tomatoes chopped into large pieces, sub with a 14.5 can of diced tomato
  • Vegetable stock or water

Ingredients for the vegan grilled cheese

  • Bread. Use your favorite, but if you want to take it up a notch, use homemade or sourdough bread.
  • Vegan cheddar. I like violife’s cheeses, but use your favorite.
  • Vegan butter. You could substitute with vegan mayonnaise or vegetable oil, or margarine.
  • Sage. I love the sage and butternut squash combination, but basil or parsley would work great here.

How to make the best butternut squash soup

  • Sautee your veggies. Add olive oil, onion, and garlic until translucent in a large soup pot or dutch oven. About 3 minutes.
  • Now, add your spices. Add the salt, oregano, and dried chiles and give it a stir until the oregano releases its aroma and all the flavors develop for about one minute.
  • Add more vegetables. Add the tomatoes and butternut squash, let them brown for two minutes, and add your liquid of choice.
  • Cook. Cover and let it simmer for 10-15 minutes until the vegetables are super soft. Take the chile out and leave it aside.
  • Blend. Use an immersion blender (affiliate link) or blender to blend until creamy and perfect. If you are using a blender, blend in batches. Return to the pot and put the chile in again.

butternut squash soup

BEst tips to make your soup

  • Go to this video, to learn how to cut butternut squash.
  • It is best to cook the vegetables in less liquid and add more after to thin them out.
  • If you do not have time to peel and chop squash, buy it precut from the store.
  • Store in an airtight conainer in the fridge, it will last upto a week. Do not store with the grilled cheese.
  • This soup is 100% freezable.
shredded cheddar, slices of bread and sage leaves on a round cutting board.

Make your grilled cheese sandwich with sage

Preheat a grill or grill pan over medium-high heat. Spread one side of each slice of bread with vegan butter or your favorite condiment. Place 2-3 slices or about 1/3 cup of shredded cheese on top of one slice of bread.

Close the sandwich with the other slice of bread, condiment side up, and put two sage leaves. Grill the sandwich for 2-3 minutes per side or until the bread is toasted and the cheese is melted.

How to serve roasted butternut squash soup

Ladle the soup into bowls, drizzle with olive oil, and sprinkle with a pinch of salt and freshly ground pepper.

Top with the sage grilled cheese sandwich cut into pieces.

Frequently asked questions

  • Do I need to peel my butternut squash for soup? Yes, you always have to peel your butternut squash if it is going to cook in the pot. But you can definitely roast it with the skin on and then scoop the flesh out.
  • How do I make my butternut squash soup thicker? Add pumpkin puree, blend with silken tofu, a can of white beans, or a cornstarch slurry.
  • What to serve the vegan squash soup with? Serve it with a simple green salad, quinoa salad, or autum Panzanella.
three bowls with buttrnut squash soup without coconut milk topped with grilled cheese

More squash recipes to enjoy:

butternut squash soup

Butternut squash soup with grilled cheese

Alejandra Graf
This recipe for butternut squash with vegan grilled cheese croutons soup is to die for. Creamy, flavorful, and perfect for a cozy night.
5 de 1 voto
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 230 kcal

Equipment

  • immersion blender or blender
  • soup pot or dutch oven

Ingredients
  

  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 1 onion roughly chopped medium size
  • 3 cups butternut squash, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 dried chile de arbol
  • 4 tomatoes chopped into large pieces or 1 15 oz diced ctomato can
  • 4 cups vegetable stock

For the grilled cheese

  • 4 slices bread
  • 2/3 cup cheddar cheese I use vegan
  • 2 teaspoon butter vegan
  • 6 fresh sage leaves

For serving

  • Freshly ground black pepper to taste
  • drizzle olive oil

Instructions
 

  • Sautee your veggies. Add olive oil, onion, and garlic until translucent in a large soup pot or dutch oven. About 3 minutes.
  • Now, add your spices. Add the salt, oregano, and dried chiles and give it a stir until the oregano releases its aroma and all the flavors develop for about one minute.
  • Add more vegetables. Add the tomatoes and butternut squash, let them brown for two minutes, and add your liquid of choice.
  • Cook. Cover and let it simmer for 10-15 minutes until the vegetables are super soft. Take the chile out and leave it aside.
  • Blend. Use an immersion blender or blender to blend until creamy and perfect. If you are using a blender, blend in batches. Return to the pot and put the chile in again.

Grilled cheese sandwich croutons

  • Preheat a grill or grill pan over medium-high heat. Spread one side of each slice of bread with vegan butter or your favorite condiment. Place 2-3 slices or about 1/3 cup of shredded cheese on top of one slice of bread.
    Close the sandwich with the other slice of bread, condiment side up, and put two sage leaves. Grill the sandwich for 2-3 minutes per side or until the bread is toasted and the cheese is melted.

Serve

  • Ladle the soup into bowls, drizzle with olive oil, and sprinkle with a pinch of salt and freshly ground pepper.
    Top with the sage grilled cheese sandwich cut into pieces.

Notes

  • Go to this video, to learn how to cut butternut squash.
  • It is best to cook the vegetables in less liquid and add more after to thin them out.
  • If you do not have time to peel and chop squash, buy it precut from the store.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 25gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 13mgSodium: 1001mgPotassium: 518mgFiber: 4gSugar: 7gVitamin A: 8612IUVitamin C: 28mgCalcium: 167mgIron: 2mg
Keyword butternut squash, Roasted butternut squash soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.
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Cami
Cami
6 years ago

hey just made this recipe! we liked the soup ! wanted to let you know that on the recipes directions you don’t say when to put the tomatoes. I put them 30 seconds after putting the onion garlic and squash. I put shredded parmesan as a garnish in the soup instead of grill cheese squares.

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