Vegan Butternut Squash Soup
User Reviews
4.3
8 reviews
Good
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
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Servings
8 servings
-
Calories
130 kcal
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Course
Main Course
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Cuisine
American
Vegan Butternut Squash Soup
Report
This Vegan Butternut Squash Soup is a cozy, delicious classic that's silky smooth, made with simple and nutritious ingredients and best enjoyed with hot crusty bread for dipping!
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Ingredients
- 2 Tbsp. olive oil
- 1 large yellow onion diced (about 2 cups
- 2 tsp. garlic minced (about 2-3 cloves
- 1, (3 lb) butternut squash peeled, seeded and cubed
- 4-6 cups vegetable broth
- 1 tsp. salt plus more to taste
- 1/2 tsp. black pepper
- 1 Tbsp. thyme fresh, chopped
- 1 Tbsp. rosemary fresh, minced
- 1 Tbsp. oregano fresh, chopped
- coconut cream optional for garnish, full fat coconut cream
- pepita optional for garnish, full fat coconut cream
Instructions
- In a large stock pot or Dutch oven, heat olive oil over medium heat.
- Add in onions and season with a pinch of salt and pepper. Cook for ~5 minutes stirring occasionally.
- Add in garlic and cook for ~1 minute, careful to not let garlic burn.
- Add in butternut squash cubes and cook, stirring, for ~2 minutes to give the butternut squash some heat.
- Add in the broth, salt, pepper, thyme, rosemary and oregano. Stir and bring to a boil.
- Cover and reduce heat to simmer. Cook until the squash is tender, about 20-30 minutes.
- Using an immersion blender*, blend until soup is smooth and no butternut squash cubes are left behind.
- Optional: Stir in 1/2 cup coconut cream to make it creamy and luscious, if desired.
- Season to taste, ladle into bowls and garnish with pepitas, parsley, a drizzle of coconut cream, black pepper, etc. Enjoy!
Notes
- You can also use 20 oz. frozen butternut squash.
- You can also use 20 oz. frozen butternut squash.
- Use less broth for a thicker soup.
- If you don't have an immersion blender, let soup slightly cool and pour into a high-powdered blender, working in batches if necessary, to blend until smooth. Add and adjust more broth if desired.
- Serve with crusty, warm bread.
- If not vegan, you can use heavy cream and use chicken broth and garnish with Parmesan cheese.
- Using ditalini pasta (or any small pasta shape) is always a delicious addition to the soup too.
Nutrition Information
Show Details
Serving
1serving
Calories
130kcal
(7%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
710mg
(30%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
266IU
(5%)
Vitamin C
2mg
(2%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 130kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 710mg | 30% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
8 reviews
Good
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