Creamy Butternut Squash Potato Soup Vegan
Warm up with a bowl of this velvety Creamy Butternut Squash Potato Soup—completely vegan and packed with comforting flavors. This hearty, nutrient-rich soup blends roasted butternut squash, tender russet potatoes, and a touch of sweetness from carrots, all simmered in fragrant spices like cumin, smoked paprika, and thyme. A splash of creamy coconut milk adds indulgent richness without any dairy, making it the perfect plant-based comfort food. With its smooth, luxurious texture and vibrant golden hue, this soup is as beautiful as it is delicious. Perfect for meal prep, cozy weeknight dinners, or a warming starter to your holiday spread, it pairs wonderfully with crusty bread or a simple salad. Garnish with fresh parsley for an elegant finish!
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Recipe Information
Ingredients
- 4 cups butternut squash
- 2 medium russet potatoes
- 1 large carrot
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and deseed the butternut squash, then cut it into 1-inch cubes. Peel the potatoes and carrot, and dice them into roughly similar-sized pieces. Dice the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Add the minced garlic, ground cumin, smoked paprika, and dried thyme to the pot. Stir for 1 minute, allowing the spices to become fragrant.
Add the cubed butternut squash, diced potatoes, and carrot to the pot. Pour in the vegetable broth and stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.
Once the vegetables are fully cooked, use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-speed blender and puree until smooth, then return to the pot.
Stir in the coconut milk and season with salt and black pepper. Heat the soup gently over low heat for 2-3 minutes, but do not let it boil.
Taste and adjust seasoning if needed. If the soup is too thick, you can add more vegetable broth until it reaches your desired consistency.
Serve hot, garnished with freshly chopped parsley if desired. Pair with crusty bread or a side salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4768 mg | 207% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 49.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 7040 mg | 150% | |
*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.
