Description
This creamy and comforting Vegan Butternut Squash Soup is made by roasting butternut squash to bring out its natural sweetness, then blending it with sautéed onions, garlic, aromatic spices, and vegetable broth for a smooth, velvety texture. A perfect dairy-free and wholesome meal option that’s easy to prepare and ideal for cozy dinners.
Ingredients
Scale
Roasted Squash
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- salt and pepper, for sprinkling on squash
The Rest
- 1 tablespoon olive oil
- 1/2 small sweet onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons pure maple syrup or agave sugar
- 1 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg or regular ground nutmeg
- 1/4 teaspoon ground ginger
- 3 cups vegetable broth, plus more as desired
- few shakes ground black pepper, to taste
- optional: drizzle of full fat coconut milk, for serving
Instructions
- Preheat and Prepare Squash: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or grease it with olive oil. Cut the butternut squash in half lengthwise and scoop out the seeds.
- Roast Squash: Place the squash halves flesh side up on the baking sheet, drizzle with olive oil, rub it all over the flesh, and sprinkle with salt and pepper. Flip the squash over so flesh side is down and roast for 60 minutes until tender. Let it cool until you can handle it.
- Sauté Aromatics: In a large pot over medium heat, warm 1 tablespoon of olive oil. Add chopped onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for an additional minute.
- Blend Soup: Transfer the sautéed onion and garlic to a blender. Scoop the cooked butternut squash flesh into the blender. Add maple syrup, salt, nutmeg, ginger, and vegetable broth. Blend on high until the soup is creamy and smooth.
- Heat and Adjust Consistency: If soup is not hot, pour back into the pot and warm over medium heat. For thinner soup, stir in more vegetable broth to reach desired consistency.
- Serve: Ladle soup into bowls and optionally drizzle with full fat coconut milk. Garnish with pumpkin seeds or serve with Dutch Oven Bread for a complete meal.
Notes
- To make this soup in an Instant Pot, use an Instant Pot Butternut Squash Soup recipe variant for convenience.
- This soup freezes very well; reheat it in the microwave or on the stovetop when ready to serve.
- For an extra creamy soup, stir in a whole can of full fat coconut milk during blending or at serving.
- For a more pronounced ginger flavor, substitute the ground ginger with 1 tablespoon of freshly grated ginger sautéed with the garlic.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
