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vegan-butternut-squash-soup-recipe

Vegan Butternut Squash Soup

A creamy, comforting vegan soup made with butternut squash and coconut milk.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Vegan
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: a pinch of nutmeg or cinnamon

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
  2. Add butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 30 minutes.
  3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
  4. Stir in coconut milk, and season with salt, pepper, and optional spices. Simmer for another 10 minutes.
  5. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of herbs if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 600mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg

Keywords

Butternut Squash, Soup, Vegan
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