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Vegan Butternut Squash Soup

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A cozy and vibrant vegan butternut squash soup that brings warmth and flavor to cool autumn days.

Ingredients

Scale
  • 1 large butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Optional toppings: Pumpkin seeds, fresh herbs

Instructions

  1. Prep your vegetables: Start by peeling, seeding, and dicing the butternut squash.
  2. Sauté the aromatics: In a large pot, heat olive oil, add the chopped onion and salt. Cook until translucent.
  3. Add garlic and cumin: Stir in minced garlic and cumin, cooking for another 1-2 minutes.
  4. Toss in the squash: Add the diced butternut squash, stirring to combine and let it mingle for about 5 minutes.
  5. Pour in broth and simmer: Bring to a boil, then reduce heat and let it cook for about 20-25 minutes.
  6. Blend it up: Once tender, blend the soup until smooth.
  7. Stir in coconut milk: Return to pot, mix in coconut milk, and season to taste.
  8. Heat through: Let the soup warm on low for about 5 minutes.

Notes

Perfect for gatherings or meal prep. Leftovers can be refrigerated for 3-4 days or frozen for later use.

Nutrition

Keywords: vegan soup, butternut squash, comforting recipes, autumn recipes

Find it online: https://flavorsbyclara.com/creamy-vegan-butternut-squash-soup-30-min/