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Simple Vegan Butternut Squash Soup Recipe

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
Cook Time 35 minutes
Servings: 5 Servings
Course: Main Course, Vegan
Cuisine: American, Vegan
Calories: 180
Ingredients Equipment Method Nutrition

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

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
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