Vegan Butternut Squash Soup Recipe

Vegan Butternut Squash Soup is a plant-based soup made primarily from butternut squash, vegetable broth, and coconut milk. Spices like cumin, cinnamon, and nutmeg give it a warm and aromatic flavor. The coconut milk provides a rich, creamy texture without any dairy. This soup is perfect for those following vegan, vegetarian, or gluten-free diets.

This Vegan Butternut Squash Soup typically takes around 45 minutes to prepare. About 10 minutes is spent prepping the ingredients, while the cooking time is approximately 30 minutes. The soup is blended to a smooth consistency and ready to serve once everything is combined and heated through.

Preparing Vegan Butternut Squash Soup brings out the natural sweetness of the squash, which pairs wonderfully with the savory, warm spices. The coconut milk adds a creaminess that makes each spoonful feel indulgent, while the vegetable broth ties everything together with a savory note. This recipe is easy to adjust depending on taste preferences, adding more spices or broth for variation. It’s a flexible and satisfying dish that fits well with any meal plan, whether as a starter or a hearty main.

Why You’ll Love It Vegan Butternut Squash Soup

• Healthy and Nutritious: Vegan butternut squash soup is rich in vitamins and fiber. Packed with nutrients like vitamin A and potassium, this soup supports your immune system and digestive health.
• Easy to Make: This recipe is simple and quick. With minimal ingredients and steps, you can create a comforting, vegan-friendly soup in just under an hour, making it perfect for busy days.
• Flavorful and Satisfying: Vegan butternut squash soup is naturally sweet and creamy. The roasted squash combined with spices like cinnamon and nutmeg creates a delicious, satisfying flavor that will warm you up on chilly days.

Ingredient Notes for Vegan Butternut Squash Soup

• Butternut Squash: The star ingredient of this soup. It’s sweet, smooth, and creamy when cooked. Packed with vitamins and antioxidants, it brings a rich flavor and vibrant color to the dish.
• Onion: Adds depth to the soup with its savory, slightly sweet flavor. It caramelizes beautifully when cooked, enhancing the overall taste.
• Garlic: Offers a fragrant and savory punch to the soup. Garlic complements the sweetness of the butternut squash, balancing the flavors perfectly.
• Vegetable Broth: Provides the base for the soup, contributing a rich, savory flavor. You can use store-bought or homemade vegetable broth to make this soup.
• Coconut Milk: Adds a creamy texture and a mild coconut flavor, which pairs wonderfully with the squash. It makes the soup smooth and velvety.
• Olive Oil: Used for sautéing the vegetables, olive oil adds a healthy fat and a subtle, fruity flavor to the dish.
• Ground Cumin: This spice brings a warm, earthy flavor with a hint of citrus. It enhances the overall taste, giving the soup a touch of depth and warmth.
• Ground Cinnamon: Adds a warm, slightly sweet note that complements the natural sweetness of the squash. Cinnamon helps balance the savory flavors.
• Ground Nutmeg: A tiny pinch of nutmeg adds warmth and richness. It gives the soup a cozy, comforting flavor that feels like a hug in a bowl.
• Salt and Pepper: Essential for seasoning, salt enhances all the flavors in the soup, while pepper adds a mild heat and a slight sharpness to balance the richness.

Helpful Tips and Add Your Touch

Making vegan butternut squash soup is simple and delicious. To get a smooth texture, blend the soup well. You can add coconut milk or vegetable broth for extra creaminess. This makes it rich and flavorful, perfect for cozy dinners. Try adjusting the thickness by adding more or less liquid.

To add your touch, experiment with spices. A pinch of cinnamon or nutmeg can bring warmth and depth to your soup. If you like heat, sprinkle some cayenne pepper or paprika. Roasted garlic also enhances the flavor, creating a savory and aromatic base.

Don’t forget toppings! A sprinkle of toasted seeds or fresh herbs like parsley or cilantro adds a fresh crunch. You can also drizzle a bit of olive oil or serve with crusty bread. Each addition will make the vegan butternut squash soup even more delightful.

Vegan Butternut Squash Soup Variation

Vegan butternut squash soup is a versatile recipe that can be easily adapted to suit different tastes. Here are a few ways you can change it up:

• Spicy version: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
• Roasted squash: For a deeper flavor, roast the butternut squash cubes in the oven with olive oil and seasonings before adding them to the soup.
• Herbs and spices: Experiment with additional spices like cinnamon, nutmeg, or curry powder to create unique flavor profiles. Fresh thyme or rosemary also add a lovely touch.
• Add legumes: For extra protein, blend in some cooked lentils or chickpeas. These ingredients will also make the soup heartier and more filling.
• Top with nuts: Add a crunchy texture by topping the soup with toasted walnuts or almonds.

How to Serve Vegan Butternut Squash Soup

Vegan butternut squash soup is both satisfying and easy to serve in various ways. Here are a few suggestions:

• With bread: Serve the soup with a slice of crusty bread or a vegan roll. This creates a comforting and filling meal.
• As a starter: Serve in small bowls or cups as an appetizer before a main meal.
• In a bowl with toppings: Add extra garnishes like roasted pumpkin seeds, a dollop of plant-based yogurt, or a sprinkle of fresh parsley for added flavor and texture.
• With a salad: Pair the soup with a simple green salad or roasted vegetables to create a balanced meal.

Storage Options

Vegan butternut squash soup can be stored in the refrigerator or freezer, making it a great make-ahead option. Here’s how you can store it:

• Refrigeration: Let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 3-4 days.
• Freezing: To freeze, allow the soup to cool and then transfer it into freezer-safe containers. Make sure to leave some space at the top of the container to allow for expansion as it freezes. The soup will last for up to 3 months in the freezer. To reheat, thaw it in the fridge overnight and heat it on the stove until warm.

FAQs About Vegan Butternut Squash Soup

Is vegan butternut squash soup healthy?
Yes, vegan butternut squash soup is rich in vitamins A and C, fiber, and antioxidants. It’s a low-calorie, nutrient-packed option that supports a healthy immune system and digestion.

Can I make vegan butternut squash soup ahead of time?
Yes, vegan butternut squash soup can be made in advance and stored in the fridge for up to 5 days. It also freezes well, so you can store leftovers for later use.

What can I serve with vegan butternut squash soup?
Vegan butternut squash soup pairs wonderfully with crusty bread, salads, or roasted vegetables. It can also be topped with seeds, herbs, or a drizzle of coconut milk for extra flavor.

How do I make vegan butternut squash soup creamy without dairy?
To make vegan butternut squash soup creamy, blend the soup with coconut milk, cashews, or another non-dairy milk. These ingredients add richness and smoothness without using any dairy.

Vegan Butternut Squash Soup Recipe

Vegan Butternut Squash Soup is a plant-based soup madeprimarily from butternut squash, vegetable broth, and coconut milk. Spices likecumin, cinnamon, and nutmeg give it a warm and aromatic flavor. The coconutmilk provides a rich, creamy texture without any dairy. This soup is perfectfor those following vegan, vegetarian, or gluten-free diets.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course: Soup

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 large butternut squash about 2 lbs, peeled and cubed
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth use a low-sodium version for a healthier option
• 1 can 14 oz coconut milk (for creaminess)
• 2 tablespoons olive oil or your preferred oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional: Fresh herbs like thyme or parsley for garnish

Equipment

• Large Soup Pot
• Sharp knife
• Cutting board
• Blender or Immersion Blender
• Ladle
• Measuring Cups and Spoons
• Wooden Spoon

Method

 

1. Sauté the Onions and Garlic: In a large soup pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté them for 5-7 minutes, or until the onions are translucent and soft.
2. Cook the Butternut Squash: Add the cubed butternut squash to the pot. Stir to combine, letting the squash soften for 5-6 minutes. You’ll start to notice the flavors coming together.
3. Add Spices: Sprinkle in the cumin, cinnamon, and nutmeg. Stir everything together, allowing the spices to release their fragrance, which usually takes about 1 minute.
4. Add the Broth and Coconut Milk: Pour in the vegetable broth and coconut milk. Stir well, and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the butternut squash is fork-tender.
5. Blend the Soup: Once the squash is cooked, use an immersion blender directly in the pot to blend everything into a smooth soup. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. Blend until silky smooth.
6. Season and Serve: Taste your soup and season with salt and pepper to your liking. Ladle the soup into bowls, and garnish with fresh herbs if desired. Serve hot and enjoy!

Notes

A few important tips can take your vegan butternut squash soup from good to great. First, make sure you cook the onions and garlic until they’re soft and fragrant – this builds a rich base flavor for your soup. Also, don’t skip the coconut milk; it adds a lovely creaminess that elevates the soup’s texture. You can adjust the seasonings to suit your taste, but always taste as you go to ensure you get the right balance of spices and seasoning. Lastly, for an extra touch, drizzle a little coconut cream or add a dash of chili flakes to the top before serving.