Velvety Squash Soup
Experience the ultimate comfort with this Velvety Squash Soup, a creamy and nourishing blend of seasonal butternut squash, sweet carrot, and aromatic spices like cinnamon and nutmeg. This rich and dairy-free recipe gets its luxurious texture from unsweetened coconut milk, perfectly balancing the natural sweetness of the squash with a hint of earthiness. Made with simple pantry staples and ready in under an hour, this wholesome soup is perfect for cozy weeknight dinners or as an elegant starter for fall dinner parties. Garnished with fresh parsley, every spoonful of this inviting soup offers a burst of flavor and warmth. Whether you’re looking for a vegan soup recipe or a new way to enjoy your favorite fall produce, this bowl of creamy goodness will not disappoint!
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeds removed, diced)
- 1 large carrot (peeled and diced)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened, full-fat)
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for 1 more minute, until fragrant.
Add the diced butternut squash and carrot to the pot, stirring to coat with the oil.
Pour the vegetable broth into the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the vegetables simmer for 20 minutes, or until the squash and carrot are tender.
Using an immersion blender (or carefully transferring the soup in batches to a blender), blend the soup until smooth and creamy.
Stir in the coconut milk, ground cinnamon, ground nutmeg, salt, and black pepper. Adjust seasoning to taste if needed.
Simmer the soup over low heat for an additional 5 minutes, stirring occasionally.
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1263 mg | 27% | |
*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.
