Description
This Vegan Butternut Squash Soup is a comforting and creamy plant-based recipe that’s perfect for fall. Made with roasted butternut squash, aromatic spices like cumin and cinnamon, and enriched with coconut milk, it delivers a rich, flavorful, and dairy-free experience that is both healthy and satisfying.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (peeled, seeded, and cubed – about 4 cups)
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 1 medium carrot (chopped)
- 1 celery stalk (chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1/2 cup canned coconut milk (plus more for garnish)
- Salt and black pepper to taste
- Chopped fresh parsley or pumpkin seeds for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, cooking for 5–6 minutes until softened and translucent.
- Add Aromatics and Spices: Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for another minute until fragrant, allowing the spices to bloom.
- Add Squash and Broth: Add the cubed butternut squash to the pot along with the vegetable broth. Bring the mixture to a boil.
- Simmer: Reduce the heat and let the soup simmer for 20–25 minutes, or until the butternut squash becomes tender and easy to pierce with a fork.
- Blend the Soup: Remove the pot from heat and let the soup cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and puree until smooth.
- Add Coconut Milk and Season: Stir in the coconut milk and return the soup to low heat to warm through. Season with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with a swirl of coconut milk, chopped fresh parsley, or pumpkin seeds if desired.
Notes
- You may roast the butternut squash before cooking to deepen the flavor.
- For a spicy kick, add a pinch of cayenne pepper while cooking.
- A drizzle of maple syrup can be added to enhance sweetness if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
