🌱 Vegan Sausage & Butternut Squash Soup
🍲 Serves 4
🧾 Ingredients:
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp smoked paprika
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½ tsp ground cumin
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½ tsp dried thyme or rosemary
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½ tsp chili flakes (optional for heat)
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1 small butternut squash (about 500–600g), peeled and cubed
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2 vegan sausages, sliced or crumbled (e.g., Beyond, Field Roast, Linda McCartney)
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1 medium carrot, chopped
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1 celery stalk, chopped
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750ml (3 cups) vegetable broth
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100ml (½ cup) canned coconut milk or any unsweetened plant milk
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Salt and pepper, to taste
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Optional: A squeeze of lemon juice for brightness
🔪 Instructions:
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Cook the vegan sausage:
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In a large pot, heat ½ tbsp oil over medium heat.
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Add the sausage slices or crumbles and cook until browned. Remove and set aside.
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Sauté aromatics and veg:
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In the same pot, add the remaining oil and sauté onion for 5 minutes until soft.
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Add garlic, paprika, cumin, thyme, and chili flakes. Cook 1 minute until fragrant.
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Add vegetables:
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Stir in butternut squash, carrot, and celery. Season with salt and pepper.
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Simmer:
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Pour in the vegetable broth. Bring to a boil, then reduce to a simmer.
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Cook uncovered for 20–25 minutes, until the squash is tender.
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Blend (optional):
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Use an immersion blender to partially blend the soup (leave some chunks), or blend ⅔ of it in a blender and return to the pot.
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Finish the soup:
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Stir in coconut milk and return cooked vegan sausage to the pot.
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Simmer for 5 more minutes to heat through. Adjust seasoning with salt, pepper, and lemon juice if using.
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🥄 Serving Suggestions:
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Top with fresh parsley, chili oil, or crispy croutons
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Serve with crusty sourdough or garlic bread