If you’re looking for a warming and nourishing dish, this Creamy Vegan Butternut Squash Soup Recipe is the answer. Perfectly spiced and beautifully smooth, it embodies comfort while keeping things plant-based. It’s the kind of recipe that feels just as cozy on a chilly evening as it does on a lazy weekend afternoon.
What makes this soup special is its vibrant color and velvety texture. The natural sweetness of the butternut squash pairs wonderfully with warm spices like nutmeg and cinnamon, creating a balanced flavor profile that will impress both vegan and non-vegan eaters. Plus, it’s easy to whip up using simple ingredients.
This Vegan Butternut Squash Soup Recipe can also be easily customized. Want to add a hint of spice? Toss in some chili flakes. Craving a little crunch? Top it off with some roasted pumpkin seeds or croutons. It’s versatile and can adapt to whatever you have on hand.
Deliciously Creamy Vegan Butternut Squash Soup
This vegan butternut squash soup is rich and creamy, made with roasted butternut squash, onions, and a touch of coconut milk. It has a naturally sweet flavor with warm undertones, making it a comforting choice for any meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Pumpkin seeds or croutons for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Squash: Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
- Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
- Combine Ingredients: Add the roasted butternut squash to the pot, along with the vegetable broth, coconut milk, nutmeg, and cinnamon. Stir to combine.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with pumpkin seeds or croutons if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 28g
