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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