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Vegan Butternut Squash Soup

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
Cook Time 30 minutes
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.