Creamy Vegan Butternut Squash Soup
Creamy Vegan Butternut Squash Soup is the epitome of comfort food, perfect for chilly days. This rich and velvety soup blends sweet and savory flavors, enveloping you in warmth with every spoonful. Simple to prepare, it’s ideal for busy weeknights or cozy gatherings. Serve it alongside crusty bread or a fresh salad for a satisfying meal that everyone will adore.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the butternut squash and scoop out seeds. Drizzle cut sides with olive oil, sprinkle with salt, and roast cut-side down on a baking sheet for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.
- Scoop roasted squash flesh into the pot with onions and garlic. Add vegetable broth to cover the ingredients and bring to a gentle boil.
- Reduce heat and simmer for about 10 minutes. Remove from heat, let cool slightly, then blend until smooth using an immersion blender or regular blender.
- Stir in coconut milk, taste, and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg