Easy Vegan Butternut Squash Soup
My vegan Butternut Squash Soup Recipe has a clever hack to make it quick and easy to prepare with just 10 simple ingredients and one pot. The flavor is enhanced with sage, nutmeg, and optional coconut milk for a super creamy, luscious fall soup. You'll be ready to savor a bowl of comforting goodness in no time!
Servings: 8 (makes about 9 cups)
Ingredients
- 2 tablespoons vegan butter (or sub olive oil)
- 1 yellow onion chopped
- 4 cloves garlic minced or pressed
- 1 medium (about 3 lbs) butternut squash cleaned, seeded, and cubed (no need to peel it)
- 4 cups vegetable broth
- ¾ teaspoon salt (or to taste)
- ½ teaspoon ground sage
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1 cup full-fat coconut milk (optional, for extra creaminess)
Instructions
- Melt the vegan butter in a large soup pot, add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
- Add the cubed squash, vegetable broth, salt, sage, nutmeg, and pepper. Cover and bring to a boil, reduce to simmer and cook until the squash is fork tender, 15 - 25 minutes.
- Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but I generally prefer a standing blender as it usually does a better job of making the soup super smooth and creamy.
- Return the blended soup to the pot, and bring it back to a gentle simmer. Stir in the coconut milk if using. Serve hot with an extra drizzle of coconut milk if desired.
Notes
Storage/ Freezing: allow the soup to cool completely then transfer to an air-tight container. Store in the fridge for up to 4 days or you can freeze it.
Coconut milk substitute: I love the flavor and creaminess full-fat coconut milk (the kind in a can) adds to this soup. However, if preferred you can substitute it with unsweetened vegan heavy cream, or omit it completely and the soup will still be delicious.
For oil-free: simply omit the vegan butter and instead do a water or broth sauté.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 171kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 722mg | Potassium: 689mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18333IU | Vitamin C: 37mg | Calcium: 93mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/easy-butternut-squash-soup-recipe-vegan/Scan the QR code for updates, tips, and to ask me any questions!
