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.
Equipment
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- High-speed blender or food processor
- Measuring cups and spoons
Ingredients
- 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
Instructions
Prepare the squash:
- Peel and cube the butternut squash, removing the seeds. Chop onion, carrots, and garlic.
Sauté the aromatics:
- 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:
- Add the cubed squash, cinnamon, nutmeg, salt, and pepper. Stir to coat everything in the spices.
Simmer:
- 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:
- 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:
- Stir in the coconut milk and warm through for 2–3 minutes. Adjust seasoning to taste.
Serve:
- 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!