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Plant Based Vegan Butternut Squash Soup

butternut squash recipes
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Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 3 cups vegetable broth
  • 1 cup coconut milk (full-fat recommended)
  • 2 tablespoons extra virgin olive oil
  • 2–3 cloves garlic, minced (optional)
  • 1 tablespoon fresh ginger, grated (optional)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon fresh thyme leaves (optional)
  • 1 tablespoon maple syrup (optional)
  • Salt and freshly ground black pepper, to taste
  • Roasted pumpkin seeds, for garnish (optional)
  • Fresh herbs, for garnish (optional)
  • Coconut cream drizzle, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sliced carrots with a pinch of salt. Sauté for 5-7 minutes until softened and onions are translucent.
  3. If using, add minced garlic and grated ginger and sauté for another 30 seconds until fragrant.
  4. Add cubed butternut squash and stir to coat with oil, cooking for 2-3 minutes.
  5. Pour in vegetable broth and add any optional herbs or spices. Bring to a gentle boil.
  6. Reduce heat, partially cover, and simmer for 15-20 minutes until squash is completely tender when pierced with a fork.
  7. Remove from heat and let cool slightly for 5 minutes.
  8. Using an immersion blender, carefully puree the soup until completely smooth. Alternatively, transfer in batches to a standard blender.
  9. Return pot to low heat and stir in coconut milk and maple syrup if using.
  10. Season with salt, pepper, and additional spices to taste. Simmer gently for another 3-5 minutes.
  11. Taste and adjust seasonings as needed, thinning with additional broth if desired.
  12. Serve hot, garnished with your choice of toppings such as pumpkin seeds, fresh herbs, or a drizzle of coconut cream.

Notes

  • For a deeper flavor, try roasting the butternut squash at 400°F (200°C) for 25-30 minutes before adding to the soup.
  • This soup freezes beautifully for up to 3 months. Consider freezing without the coconut milk and adding it fresh when reheating.
  • Pre-cut butternut squash from the grocery store works perfectly if you want to save time on preparation.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: plant based vegan butternut squash soup, vegan soup, butternut squash recipes, plant based soup, easy vegan soup

Find it online: https://www.joyliciousrecipes.com/plant-based-vegan-butternut-squash-soup/