Description
A creamy and comforting vegan butternut squash soup made with roasted squash and warm spices. This easy recipe is perfect for a cozy meal.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds)
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons pure maple syrup
- 4 cups vegetable broth, plus more as needed
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup full-fat coconut milk for serving (optional)
- Toasted pumpkin seeds for garnish (optional)
Instructions
- Preheat oven to 400°F. Cut butternut squash in half lengthwise, scoop out seeds, brush with 2 tablespoons olive oil, and sprinkle with salt and pepper.
- Place squash cut-side down on a parchment-lined baking sheet. Roast for 45-50 minutes until tender when poked with a fork.
- While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until softened.
- Add minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn it.
- Scoop the roasted squash flesh into the pot with the onions and garlic.
- Add vegetable broth, maple syrup, nutmeg, ginger, and salt to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer the soup mixture to a blender in batches and blend until smooth. Add more vegetable broth if a thinner consistency is desired.
- Return the blended soup to the pot. Taste and adjust seasoning with salt or spices as needed.
- Serve the vegan butternut squash soup hot, drizzled with coconut milk and topped with toasted pumpkin seeds and black pepper, if desired.
Notes
- Roasting the squash enhances its sweetness and flavor compared to boiling.
- The soup’s flavors meld and improve when made ahead.
- Freeze single servings for up to three months for quick meals.
- Add cooked beans or lentils for extra protein.
- Agave or brown sugar can be used as substitutes for maple syrup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 165 kcal
- Sugar: 16g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg