Creamless Butternut Squash Soup
Warm up your table with this velvety, *Creamless Butternut Squash Soup*, a healthy and dairy-free delight that's as comforting as it is flavorful. Made with naturally creamy roasted butternut squash, hearty root vegetables, and a fragrant blend of garlic, bay leaf, and a hint of ground nutmeg, this soup achieves its luscious texture without any added cream. Perfectly seasoned with a touch of salt and pepper, this recipe is simmered to perfection with vegetable stock, then pureed for a silky-smooth finish. Ready in just 45 minutes, this easy-to-make fall favorite is both vegan and gluten-free, making it an excellent option for cozy weeknight dinners or festive gatherings. Garnish with a sprinkle of fresh thyme for an elegant touch, and serve up a bowl of wholesome, homemade warmth. Perfect for those seeking a simple, nutritious soup bursting with autumn flavors!
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 4 cups vegetable stock
- 1 bay leaf
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme (optional for garnish)
Instructions
Peel the butternut squash, remove seeds, and cut it into 1-inch cubes. Chop the onion, carrots, and celery into small pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
Add the garlic and cook for an additional 1 minute, stirring to prevent burning.
Stir in the cubed butternut squash and pour in the vegetable stock. Add the bay leaf, salt, black pepper, and ground nutmeg.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the mixture simmer for 20-25 minutes, or until the butternut squash is fork-tender.
Remove the pot from heat and discard the bay leaf.
Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, work in batches to puree the soup using a countertop blender (be cautious of hot liquids).
Taste the soup and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh thyme, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 45.6 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5201 mg | 111% | |
*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.
