Description
A creamy and comforting vegan butternut squash soup featuring roasted squash blended with warm spices and vegetable broth, perfect for a cozy meal.
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 syrup
- 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 Fahrenheit and line a baking sheet with parchment paper or grease it with olive oil.
- Roast the Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on the pan flesh side up, drizzle with olive oil, rub evenly, and sprinkle with salt and pepper. Flip the squash flesh side down on the pan. Roast for 60 minutes until tender, then let cool enough to handle.
- Sauté Aromatics: In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 more minute.
- Blend Soup: Transfer the sautéed onion and garlic to a blender. Scoop the roasted squash flesh into the blender. Add maple syrup, salt, nutmeg, ground ginger, and vegetable broth. Blend on high until smooth and creamy.
- Heat and Serve: If the soup is hot, pour into bowls and serve immediately. Otherwise, pour back into the pot and warm over medium heat. Adjust thickness by adding more broth if desired. Serve with a drizzle of coconut milk if preferred.
Notes
- This soup can also be prepared in an Instant Pot by roasting the squash separately or using pressure cook settings for faster cooking.
- The soup freezes well; reheat in microwave or stovetop when ready to enjoy.
- For extra creaminess, stir in a whole can of full fat coconut milk before serving.
- For a stronger ginger flavor, substitute 1 tablespoon of fresh grated ginger for ground ginger and sauté it with the garlic.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
