Vegan Butternut Squash Soup Recipe
Oh, you’re vegan? How original. Here’s a recipe to impress your friends while staying true to that “plant-based” lifestyle. This vegan butternut squash soup is everything you love about fall, minus the dairy. It’s creamy, cozy, and packed with flavor—without a drop of cream in sight. Roasted squash, garlic, and a few magical spices come together in this simple yet divine dish. It’s the kind of soup that makes you question why you ever thought dairy was necessary. So go ahead, make this vegan masterpiece and pat yourself on the back for being so “healthy.”
Vegan Butternut Squash Soup Recipe
This vegan butternut squash soup recipe brings comfort, flavor, and creamy texture—all without the dairy. A perfect fall dish.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed squash on a baking sheet and drizzle with olive oil.
- Roast the squash for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
- Meanwhile, heat olive oil in a large pot. Add onion and garlic, cooking for 5 minutes until soft and fragrant.
- Once the squash is roasted, add it to the pot. Stir in cinnamon, nutmeg, salt, and pepper.
- Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
- Blend the soup until smooth, either using an immersion blender or a regular blender.
- Stir in coconut milk and adjust seasoning. Serve warm, topped with a drizzle of extra coconut milk if desired.
Notes
Nutritional Information (Per Serving)
Calories: 170Total Fat: 9g
Saturated Fat: 7g
Carbohydrates: 23g
Fiber: 5g
Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 20%
- Calcium: 4%
- Iron: 5%
- Potassium: 8%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of smoked paprika for a smoky twist.
- Top with roasted pumpkin seeds for crunch.
- For extra creaminess, use cashew cream instead of coconut milk.
