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
- Knife and cutting board
- Baking sheet
- Large pot
- 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.
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