Vegan Butternut Squash Soup Recipe: This is the recipe for my simple butternut squash soup. I provide a handy tip that uses just one pot and ten basic ingredients to create delicious soup quickly and easily. The addition of coconut milk makes the butternut squash soup more creamy, decadent, nutritious, vegan, and gluten-free. Sage and nutmeg further enhance the soup’s flavor. Before you know it, you’ll be relishing a bowl of cozy goodness!
Vegan Butternut Squash Soup Recipe
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
In a large soup pot, melt the vegan butter. Add the onions and garlic, and sauté for about 5 minutes, or until the onions become translucent and start to brown.
Stir in the cubed squash, nutmeg, sage, salt, and pepper. Pour in the vegetable broth. Bring to a boil, cover, lower the heat, and simmer the squash for 15 to 25 minutes, or until it is fork-tender.
Transfer the soup to a blender, working in batches, being cautious not to fill it to the brim so that it doesn’t explode. Blend till very creamy and smooth. As an alternative, an immersion blender will do in a pinch, but I usually find that a standing blender produces a smoother, creamier soup.
Put the pureed soup back in the pot and boil it gently once more. If using, stir in the coconut milk. If preferred, top the heated dish with an additional drizzle of coconut milk.
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Notes
Storage/Freezing: After letting the soup cool fully, put it in an airtight container. You can freeze it or keep it in the refrigerator for up to four days.
Substitute coconut milk: I adore how this soup tastes and gets creamier when I use full-fat coconut milk from a can. It is possible to replace it with unsweetened vegan heavy cream or leave it out entirely, and the soup will still taste great.
To make it oil-free, just leave out the vegan butter and sauté in water or broth instead.
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: 93m
- Iron: 2mg
FAQs
HOW TO MAKE THIS EASY BUTTERNUT SQUASH SOUP RECIPE
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 in bowls and garnish with an extra drizzle of coconut milk if desired.
