Michigan winter has arrived! If you are anything like us, you are already looking for help warming up on these chilly days! Our go-to? Savory and comforting plant-based soup. Each with its own personality and flavor profile, there is sure to be something for everyone at your table.

butternut squash soup wIth sage butter croutons

Butternut squash, sage and apples. This silky soup is just bursting with some of our favorite flavors. Why do we love this soup? Let us count the ways: 1. Stealth veggies make this soup dynamic and healthy, 2. It is easily adapted to suit your tastes, 3. Sage butter croutons. Yes, croutons are always a good idea and their crunchy texture help elevate this dish into a heartier meal.

While waiting for our turn (there is always a line!), we heard Toi, founder and chef, explain to others that these donut delights could remain fresh for days. We didn’t need to put that to the test, our box barely lasted 24 hours in our hot little hands! Indeed, we devoured every last bite, like it was our job. Oh wait, that is our job!  

what you’ll need

Soup: 

coconut oil for sautéing 

1 medium butternut squash (or about 5 cups) 

2 granny smith apples, chopped 

1 yellow onion, chopped 

2 carrots, chopped

2 stalks celery, chopped 

3 t minced garlic 

4 c vegan chicken broth 

1 T fresh chopped ginger 

1 t chopped fresh sage (about 3 leaves) 

14 oz can full fat coconut milk 

½ t cinnamon 

½ t salt 

½ t pepper  

Optional: maple syrup, cayenne 

Croutons: 

8-10 oz bread, roughly cubed  (we used wheat hotdog buns)

2 T butter 

1 T olive oil 

4 fresh sage leaves, diced 

1 t minced garlic 

Pinch salt and pepper  

what you’ll do

Soup: 

1. Preheat oven to 425F. 
2. Cut squash lengthwise and remove seeds. Place pulp side down on parchment lined baking sheet. Bake for 35-40 minutes or until fork can easily pierce the skin. Once done, allow to cool.  
3. Heat the olive oil in a large stock pot over medium heat. Add apples, onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally.
4. Next add garlic, cook for 1-2 minutes.  
5. Then add broth, ginger, sage, and spices. Simmer for an additional 10 minutes under low heat.  
6. Stir in coconut milk. Remove from heat. 
7. Once squash is cool enough to touch, scoop out about 5 cups and add to your pot. 
8. Blend. (We recommend using an immersion blender for a chunkier soup; a high-speed blender for a smoother soup. Note: work in batches if transferring to a blender.)
9. Once you’ve reached the desired consistency, return soup to pot (if using blender).
10. Taste and adjust seasonings as needed. Add maple syrup to sweeten, cayenne to add some kick.
11. Serve with croutons (recipe below).

 Croutons:

1. Preheat oven to 375F.
2. Melt butter, then stir in oil, garlic, sage and spices. 
3. Toss bread with butter mixture and layer on parchment-lined baking sheet. 
4. Bake for 12-15 minutes until bread is crispy and aromatic.

smoky corn chowder

This homey, veg-forward soup incorporates corn (from both the cob and fire roasted from the can for maximum flavor) and russet potatoes to create a nourishing and satiating main dish. Our twist on this classic includes fire roasted corn and smoked paprika to lend subtle smokiness. (No fresh corn? No problem. See substitutes below.)

what you’ll need

olive oil for sautéing 

2 yellow onions, chopped 

2 russet potatoes, chopped 

1 red pepper, chopped 

1 green pepper, chopped

3 celery stalks, chopped 

4 ears of corn (boiled and cut off cob)*, divided 

15 oz can fire roasted corn, drained 

5 c vegetable broth 

2 bay leaves 

½ t smoked paprika

1 t dried thyme 

1 T garlic powder

½ t cayenne 

½ t salt 

½ t pepper 

14 oz can full fat coconut milk 

2 T white wine vinegar 

*If you don’t have fresh corn, simply sub in another can of fire roasted or regular corn.

what you’ll do

1. Heat the olive oil in a large stock pot over medium heat. Add onion, cook for a few minutes to soften.
2. Then add peppers, celery, and potatoes. Cook for 8-10 minutes, stirring occasionally.
3. Next add broth, bay leaves, and spices. Stir and bring to a boil. Then cover and simmer for 10-15 minutes until veggies are tender.
4. Next stir in canned corn, half of the corn from cob, coconut milk, and white wine vinegar.

Simmer for 15 minutes more under low heat. 

5. Remove bay leaves. 
6. Blend. (We recommend using an immersion blender for a chunkier soup; a high-speed blender for a smoother soup. Note: work in batches if transferring to a blender.)

Once you’ve reached the desired consistency, return soup to pot (if using blender).

7. Then add remaining corn from cob. Taste and adjust seasonings as needed. 
8. Serve with chopped chives, crusty bread, or both! 

ItalIan squash soup

A versatile dish inspired by the rich flavors of beloved food mecca – Italy. The savory plant-based Italian sausage is accentuated by humble Italian seasoning, helping make you a kitchen hero with little fuss. Brava!

what you’ll need

olive oil

small butternut squash, peeled and cubed (about 2 cups) 

1 yellow onion, diced

2 t minced garlic

3 plant-based Italian sausages, sliced (we used Tofurky)

8 c vegan chicken broth

1 T Italian seasoning 

2 c fresh spinach, chopped* 

*No spinach? No problem! Try kale, collard greens, or swiss chard 

what you’ll do

1. Preheat oven to 400F.
2. Place cubed squash on parchment-lined baking sheet and drizzle with olive oil. Bake for about 30 minutes or until golden brown.  Remove from oven and set aside.
3. Heat olive oil in a large stock pot over medium heat. Add onions, cook for a few minutes. Next add garlic, cook for an additional 1-2 minutes.
4. Stir in sausage and cook for 3-4 minutes. 
5. Next add roasted squash, broth, and seasoning. Simmer on low for about 10 minutes. Remove from heat. 
6. Add spinach and cover. Let sit for at least 15 minutes. 
7. Serve with crusty bread.

Looking for more delicious plant-based recipes?! Check out the wide variety of plant-based cooking demos on the VegMichigan YouTube channel.

The Vegan Mary is a plant-based consultant, connoisseur, and writer, based in Oakland County. Mary holds a certificate of Plant-Based Nutrition from Cornell University, as well as a Master’s degree in Business. Her continuing education includes multiple food and nutrition courses at Harvard and Stanford Universities. She spent the last two decades as a marketing executive before turning her sites and her experiences to vegan consultancy. TVM services clients across the US. When she’s not cooking (or eating!), her passions include physical fitness, reading, and traveling. Find her on Instagram @the.veganmary and on Facebook @therealveganmary.