Indulging in a warm bowl of soup is one of life's simple pleasures. And when it comes to vegan soups, this butternut squash recipe is a true winner. Creamy, velvety, and bursting with flavors, it's a dish that will satisfy your taste buds and warm your soul. Whether you're a vegan or simply looking to incorporate more plant-based meals into your diet, this soup is a must-try.
My journey with this vegan butternut squash soup recipe began when I was searching for a comforting and nourishing dish to enjoy during the colder months. I stumbled upon a variation of this recipe, and after a few tweaks and adjustments, it quickly became a staple in my kitchen. The combination of roasted butternut squash, aromatic herbs, and creamy coconut milk creates a harmonious blend of flavors that will leave you craving more.
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Ingredients
- Butternut squash — 1 medium-sized, peeled, seeded, and cubed
- Onion — 1 medium-sized, chopped
- Garlic cloves — 3 cloves, minced
- Vegetable broth — 4 cups
- Coconut milk — 1 can (13.5 oz)
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Ground nutmeg — ¼ tsp
- Olive oil — 2 tbsp
- Salt — 1 tsp, or to taste
- Black pepper — ½ tsp, or to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat the squash evenly.
- Roast the butternut squash in the preheated oven for 25-30 minutes, or until it becomes tender and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the roasted butternut squash, vegetable broth, ground cumin, ground coriander, and ground nutmeg to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids, as they can splatter. If using a regular blender, blend in batches and vent the lid to release steam.
- Return the soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with a drizzle of coconut milk, a sprinkle of ground black pepper, and a few fresh herbs, such as chopped parsley or cilantro.
Dietary Restrictions
- Gluten-free — This vegan butternut squash soup recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Dairy-free — By using coconut milk instead of dairy milk, this soup is completely dairy-free, making it suitable for individuals with lactose intolerance or following a vegan diet.
- Low-sodium — To reduce the sodium content, use low-sodium vegetable broth or make your own homemade vegetable broth without added salt.
Substitutions
- Butternut squash — If butternut squash is not available, you can substitute it with other winter squashes like acorn squash or kabocha squash.
- Coconut milk — If you prefer a different plant-based milk, such as almond milk or soy milk, you can use it as a substitute for coconut milk. However, keep in mind that it may alter the flavor and creaminess of the soup.
- Ground cumin, ground coriander, and ground nutmeg — These spices can be adjusted according to your taste preferences. Feel free to increase or decrease the amounts to suit your palate.
Variations
- Curried butternut squash soup — For a twist on the classic recipe, add a tablespoon of curry powder or your favorite curry paste to the soup. The warm and aromatic spices will take this soup to a whole new level of deliciousness.
- Spiced butternut squash soup — If you enjoy a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the soup. The subtle kick of spice will add an exciting dimension to the flavors.
- Roasted butternut squash soup with apple — For a touch of sweetness and tang, add a diced apple to the roasted butternut squash before blending. The apple will add a delightful fruity note to the soup.
Equipment
- Knife and cutting board
- Baking sheet
- Large pot
- Immersion blender or regular blender
- Ladle
Storage and Reheating
- This vegan butternut squash soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, simply transfer the desired amount of soup to a pot and gently warm it over medium heat until heated through. Stir occasionally to ensure even heating.
Pro Tips
- Roasting the butternut squash — Don't rush the roasting process. Allowing the butternut squash to caramelize and develop a slightly sweet flavor will enhance the overall taste of the soup.
- Adjusting the consistency — If you prefer a thinner soup, add a bit more vegetable broth or coconut milk. For a thicker consistency, simmer the soup for a few extra minutes to reduce the liquid.
- Garnishing with fresh herbs — Adding a sprinkle of fresh herbs, such as chopped parsley or cilantro, not only adds a pop of color but also brightens the flavors of the soup.
Vegan Butternut Squash Soup Recipe: A Creamy Delight for All Seasons
Indulge in a warm bowl of vegan butternut squash soup, a creamy and flavorful dish perfect for any season. This recipe combines roasted butternut squash, aromatic herbs, and creamy coconut milk to create a velvety soup that will satisfy your taste buds and warm your soul.
Equipment
- Immersion blender or regular blender
- Ladle
Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cubed
- 1 medium-sized Onion chopped
- 3 cloves Garlic cloves minced
- 4 cups Vegetable broth
- 1 can Coconut milk 13.5 oz
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- ¼ teaspoon Ground nutmeg
- 2 tablespoon Olive oil
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat the squash evenly.
- Roast the butternut squash in the preheated oven for 25-30 minutes, or until it becomes tender and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the roasted butternut squash, vegetable broth, ground cumin, ground coriander, and ground nutmeg to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids, as they can splatter. If using a regular blender, blend in batches and vent the lid to release steam.
- Return the soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with a drizzle of coconut milk, a sprinkle of ground black pepper, and a few fresh herbs, such as chopped parsley or cilantro.
Notes
- Roasting the butternut squash — Don't rush the roasting process. Allowing the butternut squash to caramelize and develop a slightly sweet flavor will enhance the overall taste of the soup.
- Adjusting the consistency — If you prefer a thinner soup, add a bit more vegetable broth or coconut milk. For a thicker consistency, simmer the soup for a few extra minutes to reduce the liquid.
- Garnishing with fresh herbs — Adding a sprinkle of fresh herbs, such as chopped parsley or cilantro, not only adds a pop of color but also brightens the flavors of the soup.
Nutrition
Nutrition Facts
Vegan Butternut Squash Soup Recipe: A Creamy Delight for All Seasons
Amount per Serving
Calories
309
% Daily Value*
Fat
21
g
32
%
Saturated Fat
18
g
113
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
1606
mg
70
%
Potassium
940
mg
27
%
Carbohydrates
32
g
11
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
20456
IU
409
%
Vitamin C
43
mg
52
%
Calcium
130
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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