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Vegan Butternut Squash Soup

Embrace the flavors of fall with this luscious Vegan Butternut Squash Soup, perfect for a comforting dinner. Roasted butternut squash combines with a hint of warming spices to create a velvety and delicious soup. With a preparation time of 15 minutes, cooking time of 25 minutes, and serving up to 4 people, this soup is a delightful addition to your dinner table.

Vegan Butternut Squash Soup on table

Health Benefits

This Vegan Butternut Squash Soup is a treasure trove of nutritional goodness. Butternut squash is rich in vitamins A, C, and E, supporting healthy skin, vision, and immunity. It also provides dietary fiber, promoting a healthy digestive system. The addition of ground cumin and cinnamon imparts not only a delightful aroma but also anti-inflammatory properties. The creamy texture of this soup is achieved without the use of dairy, making it suitable for lactose-intolerant individuals and those looking to follow a plant-based diet. Enjoy the warmth and comfort of this nutritious Vegan Butternut Squash Soup for a soul-satisfying dinner.

INGREDIENTS

• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can coconut milk (or any plant-based milk of choice)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg
• Salt and pepper to taste
• Roasted pumpkin seeds (pepitas) and coconut cream (for garnish)

HOW TO MAKE IT

STEP 1
Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

STEP 2
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.

STEP 3
Add the roasted butternut squash, vegetable broth, coconut milk, ground cumin, ground cinnamon, and nutmeg to the pot. Stir well to combine.

STEP 4
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld together.

STEP 5
Using an immersion blender or a regular blender, blend the soup until smooth and creamy.

STEP 6
Season the Vegan Butternut Squash Soup with salt and pepper to taste.

STEP 7
Serve the soup hot, garnished with roasted pumpkin seeds and a drizzle of coconut cream.

Bon appétit!

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