Vegan Butternut Squash Soup
Warm, comforting, and perfectly creamy, this Vegan Butternut Squash Soup is a fall-inspired favorite that bursts with flavor and wholesome ingredients. Roasted butternut squash sets the stage for rich, caramelized sweetness, while sautéed onions, carrots, and celery add depth to the base. Infused with bold spices like ground cumin, ginger, and nutmeg, and finished with creamy coconut milk, this dairy-free recipe delivers an indulgent texture without any animal products. Simple to prepare in under an hour and brimming with nourishing vegetables, this soup makes the perfect plant-based main or starter. Garnish with fresh parsley for a pop of color and serve hot to cozy up on a chilly day. A vibrant, healthy recipe that’s vegan, gluten-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 1 large (about 3 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 1 large celery stalk, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and roast in the oven for 25-30 minutes until tender and lightly browned.
Remove the roasted squash from the oven and let it cool slightly before scooping out the flesh. Set aside.
In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the vegetable broth and add the roasted butternut squash flesh to the pot.
Stir in the cumin, ginger, nutmeg, salt, and black pepper.
Bring the mixture to a simmer and cook for 10-15 minutes until all the vegetables are completely tender.
Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup to a blender, in batches if necessary, and blend until smooth.
Return the puréed soup to the pot (if using a blender) and stir in the coconut milk. Heat through over low heat, but do not allow it to boil.
Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4965 mg | 216% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 73.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 920 mg | 71% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 7080 mg | 151% | |
*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.
