Description
This Vegan Butternut Squash Soup is a creamy and comforting dish perfect for chilly days. Made with roasted butternut squash, aromatic spices, and coconut milk, it’s a flavorful and nutritious soup that is also vegan and gluten-free.
Ingredients
Scale
Roasted Butternut Squash:
- 1 medium butternut squash (peeled, seeded, and cubed – about 4 cups)
Soup Base:
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 medium carrot (chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat)
- 1 tablespoon maple syrup (optional)
- Pumpkin seeds or fresh herbs for garnish (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, sauté until softened. Stir in garlic, cumin, cinnamon, nutmeg, salt, and pepper. Cook until fragrant.
- Cook Squash: Add cubed butternut squash and vegetable broth. Simmer for 20–25 minutes until squash is tender.
- Blend Soup: Use an immersion blender to blend until smooth. Stir in coconut milk and maple syrup if using. Reheat if necessary.
- Serve: Garnish with pumpkin seeds or herbs before serving hot.
Notes
- For extra depth, roast the butternut squash at 400°F for 25–30 minutes before adding to the soup.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 6g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
