Are you a vegan looking for a rich and comforting soup that will warm you up from the inside out? Or perhaps you’re simply trying to incorporate more plant-based meals into your diet? Either way, this creamy vegan butternut squash soup is sure to become a new favorite.
Butternut squash is the star of the show here, lending its naturally sweet and velvety flavor to the soup. But the real magic happens when you blend it up with coconut milk and a few other simple ingredients. The result is a luxuriously creamy soup that’s dairy-free, yet so indulgent, you’ll be amazed it’s vegan.
Before we dive into the recipe, let’s talk about the ingredients. You’ll need a butternut squash, of course, along with an onion, garlic, vegetable broth, coconut milk, and a few spices like nutmeg and cinnamon. The combination of flavors is simply divine, and the coconut milk gives the soup a richness that’s hard to beat.
Now, let’s get cooking! Start by roasting the butternut squash until it’s nice and tender. While that’s happening, you’ll sauté the onions and garlic in a bit of olive oil until they’re fragrant and softened. Then, you’ll add the roasted squash, vegetable broth, coconut milk, and spices to a blender and blend until everything is smooth and creamy.
Once your soup is blended to perfection, transfer it back to the pot and let it simmer for a little while to allow the flavors to meld together. And that’s it! You’ve just created a vegan butternut squash soup that’s so creamy and delicious, you’ll be dreaming about it for days.
But wait, there’s more! We haven’t even talked about the toppings yet. This soup is absolutely divine with a sprinkle of roasted pumpkin seeds, a drizzle of coconut cream, or even a few crispy sage leaves on top. The possibilities are endless, and you can really make it your own.
So, what are you waiting for? Grab your ingredients and get started on this creamy vegan butternut squash soup. It’s the perfect cozy meal for a chilly day, and it’s sure to impress even the most dedicated dairy-lovers in your life.
Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
Toppings (optional):
- Roasted pumpkin seeds
- Coconut cream
- Crispy sage leaves
Instructions:
- Preheat your oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet and drizzle with a bit of olive oil. Roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onions are translucent and fragrant, about 5 minutes.
- Transfer the roasted butternut squash to a blender, along with the sautéed onions and garlic, vegetable broth, coconut milk, nutmeg, cinnamon, salt, and pepper.
- Blend the ingredients until smooth and creamy, scraping down the sides as needed.
- Pour the blended soup back into the pot and let it simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust seasoning as needed.
- Serve the creamy vegan butternut squash soup hot, garnished with your desired toppings (roasted pumpkin seeds, coconut cream, crispy sage leaves, etc.).