Simple Vegan Butternut Squash Soup Recipe

Simple Vegan Butternut Squash Soup Recipe

This vegan butternut squash soup is creamy and filled with that rich, sweet flavor that makes you remember fall all over again in a special way. Even though this vegan soup is rich and truly special, it’s not the kind of soup that takes up the whole day to make. That is in fact one of my reasons for sharing it.

As you can clearly tell from the name, butternut squash is the main ingredient of this vegan soup. Once you peel it and scoop out the seeds, you’ve got this beautiful orange flesh that becomes smooth after cooking.

From my little experience, the butternut squash soup is loved by many vegans and non-vegans due to how cozy, rich and flavorful it is.

If you want to have the same experience I had the first time I made mine at home, then the recipe below is exactly what you need.

Simple Butternut Squash Soup Recipe

Creamy, rich, flavorful and enjoyable are the hallmarks of this easy-to-follow recipe for vegan butternut squash soup. I crafted this recipe to make it easy for you to recreate.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 5 Servings

Course: Main Course, Vegan

Cuisine: American, Vegan

Calories: 180

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 1 medium butternut squash about 2½ lbs, peeled, seeded, and cubed
• 1 medium onion chopped
• 2 carrots chopped
• 2 garlic cloves minced
• 1 tbsp olive oil or coconut oil
• 3 cups vegetable broth
• 1 cup coconut milk full-fat or light
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and black pepper to taste

Optional toppings:

• roasted pumpkin seeds, coconut cream drizzle, or fresh thyme

Equipment

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon
• High-speed blender or food processor
• Measuring cups and spoons

Method

 

Prepare the squash:

1. Peel and cube the butternut squash, removing the seeds. Chop onion, carrots, and garlic.

Sauté the aromatics:

1. Heat olive oil in a large pot over medium heat. Add onion and carrots, cooking for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.

Add the squash and seasonings:

1. Add the cubed squash, cinnamon, nutmeg, salt, and pepper. Stir to coat everything in the spices.

Simmer:

1. Pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20–25 minutes, until the squash and carrots are tender.

Blend until smooth:

1. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches. Blend until creamy.

Add coconut milk:

1. Stir in the coconut milk and warm through for 2–3 minutes. Adjust seasoning to taste.

Serve:

1. Ladle into bowls and garnish with roasted pumpkin seeds, a swirl of coconut cream, or a sprinkle of fresh thyme.

Nutrition

Calories: 180kcal

Tried this recipe?Let us know how it was!