Butternut Squash Soup with Vegetable Stock
Savor the comforting flavors of fall with this velvety Butternut Squash Soup made with wholesome vegetable stock. This delightful recipe combines the natural sweetness of roasted butternut squash with aromatic sautéed onions, garlic, and vibrant carrots for a nutrient-packed bowl of goodness. Coconut milk adds an optional touch of creaminess, while a hint of cinnamon elevates the warmth in every spoonful. Quick to prepare in under an hour, this healthy, vegan soup is perfect for cozy weeknight dinners or elegant seasonal gatherings. Garnished with fresh parsley for a pop of brightness, it's a simple yet flavorful dish sure to please.
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Recipe Information
Ingredients
- 1 medium (~2 pounds) Butternut squash
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 2 minced Garlic cloves
- 1 large (peeled and chopped) Carrot
- 4 cups Vegetable stock
- 0.5 cup (optional, for creaminess) Coconut milk
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 teaspoon (optional, for warmth) Ground cinnamon
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Chop the squash into small chunks (~1-inch pieces).
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Add the chopped butternut squash to the pot. Stir well to combine with the other vegetables.
Pour in the vegetable stock, ensuring the squash is fully submerged. Raise the heat to bring the mixture to a boil, then reduce to a simmer.
Cover the pot and let the soup simmer for 25-30 minutes, or until the squash and carrots are very tender when pierced with a fork.
Remove the pot from the heat and let it cool slightly. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
If desired, stir in coconut milk for additional creaminess. Add salt, black pepper, and ground cinnamon. Stir to combine and adjust seasonings if necessary.
Reheat the soup over low heat if needed, but do not let it boil.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 47.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4804 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
