Vegan Butternut Squash Soup
A creamy, savory vegan soup made with roasted butternut squash, blended smooth with herbs, garlic, and plant milk. Comfort in a bowl.
Ingredients
- 1 medium butternut squash about 2.5 lbs, peeled, cubed
- 1 tbsp olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/2 tsp dried thyme
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk almond, oat, etc.
- Optional: 1 tbsp maple syrup for subtle sweetness
- Optional: chili flakes for kick
Instructions
- Preheat oven to 400°F. Toss cubed squash with 1/2 tbsp olive oil, salt, and pepper.
- Roast squash on a baking sheet for 25 minutes until tender and golden.
- In a large pot, heat the remaining oil. Sauté onion for 5 minutes until translucent.
- Add garlic, nutmeg, thyme, and optional chili flakes. Cook for 1 minute, stirring constantly.
- Add roasted squash to the pot. Pour in broth and bring to a simmer for 10 minutes.
- Remove from heat. Blend soup until creamy using a blender or immersion blender.
- Stir in plant milk and maple syrup if using. Simmer 2 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, ideally with crusty bread and sass.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 310%
- Vitamin C: 35%
- Folate: 12%
- Magnesium: 10%
- Potassium: 18%
💁♀️ Extra Flavor Tips
- Roast the squash with garlic cloves for deeper flavor.
- Swap thyme for sage if you’re feeling witchy.
- Add a splash of coconut milk for tropical creaminess.
- Top with toasted seeds or croutons for crunch.
- Reheat leftovers with a splash of broth to keep it silky.