Vegan Creamy Butternut Squash Soup
Warm, velvety, and packed with vibrant fall flavors, this Vegan Creamy Butternut Squash Soup is the ultimate comfort food for chilly days. Roasted butternut squash serves as the star of this dish, imparting a naturally sweet and nutty flavor that’s perfectly complemented by aromatic sautéed garlic, onion, and carrot. A touch of creamy coconut milk and the subtle spice of cinnamon and nutmeg take this soup to gourmet heights, while a hint of maple syrup ties it all together with a delicate sweetness. Ready in just an hour, this plant-based soup is not only easy to make but also gluten-free and dairy-free, making it a wholesome choice for family dinners or meal prep. Serve it steaming hot with a sprinkle of fresh herbs or a drizzle of extra coconut milk for an added touch of elegance.
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Recipe Information
Ingredients
- 4 cups Butternut squash
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 medium Carrot
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 tablespoon Maple syrup
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel, deseed, and cube the butternut squash into 1-inch pieces. Spread evenly on a baking sheet.
Drizzle 1 tablespoon of olive oil over the squash and sprinkle with a pinch of salt and pepper. Toss to coat.
Roast the squash in the preheated oven for 25-30 minutes, until tender and slightly golden.
While the squash is roasting, roughly chop the onion, and mince the garlic.
Peel and slice the carrot into rounds.
In a large pot over medium heat, add the remaining 1 tablespoon of olive oil.
Add the onion, garlic, and carrot to the pot. Sauté for 5-7 minutes, or until the onions are translucent and the carrots have softened.
Remove the roasted squash from the oven and add it to the pot.
Pour in the vegetable broth, and bring the mixture to a simmer.
Add the coconut milk, maple syrup, ground cinnamon, and ground nutmeg to the pot.
Season with the remaining salt and black pepper.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, in batches, carefully transfer the soup to a blender and blend until smooth.
Warm the soup over low heat for an additional 5 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh herbs or a drizzle of coconut milk, if desired.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4712 mg | 205% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 67.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4594 mg | 98% | |
*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.
