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vegan-butternut-squash-soup-recipe

Vegan Butternut Squash Soup Recipe

A creamy, comforting vegan soup made with roasted butternut squash.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled, seeded, and cubed
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 1 cup coconut milk full-fat

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
  3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  4. Add the roasted butternut squash, vegetable broth, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use a blender to puree the soup until smooth. Return the soup to the pot, stir in the coconut milk, and heat through. Adjust seasoning with salt and pepper to taste.
  6. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg

Keywords

Butternut Squash, Soup, Vegan
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