Easy Vegan Butternut Squash Soup
This easy and delicious vegan butternut squash soup is the perfect fall soup to enjoy on those chilly days! Top 8 Allergen Free.
Servings: 8 servings
Calories: 112kcal
Ingredients
- 1 butternut squash, halved and seeds removed (about 3lbs) (1350g)
- 2 apples, seeds and stem removed (granny smith or pink lady)
- 1 sweet onion, roughly chopped
- 1 large carrot, roughly chopped
- 1 stalk celery stalk, roughly chopped
- 1 bulb garlic, top remove (more or less to taste)
- 2 tablespoon vegan butter, divided
- 1 inch fresh ginger (2.5cm)
- 1 teaspoon cinnamon + more for cooking squash
- ½ teaspoon dried thyme
- ½ teaspoon salt, more to taste + more for cooking squash
- ½ teaspoon black pepper, more to taste + more for cooking squash
- ½ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 4 cups vegetable broth (960g)
- ¼ cup canned coconut milk (60g)
Optional Toppings
- coconut cream or vegan sour cream (can sub for coconut yogurt or another allergy safe plain yogurt)
- pepita seeds
- croutons
- fresh thyme or basil
Instructions
- Preheat oven to 400˚F/200˚C.
- On a large parchment lined baking sheet, lay all your vegetables down and brush melted vegan butter all over. Sprinkle each side with cinnamon, salt and pepper to taste. Place on tray, face side down. Cook for 35-45 minutes or until a fork easily pierces. Remove and let cool for 10 minutes.
- Once the vegetables are cool enough to touch, add them all into a blender, removing the squash from the skin, but the apple skin can go in. Grate the ginger and add cinnamon, thyme, salt, pepper, nutmeg, and cayenne. Pour in 2 cups vegetable broth and the coconut milk. Blend until smooth, about 5 minutes.
- If desired, add more vegetable stock until you reach desired thickness/thinness.
- Serve with any additional toppings or sides. Store in an air tight container in the fridge once cooler for any leftovers.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*Tip: If you are in a hurry, you can use a vegetable peeler, and remove the skin, then cube the squash. Toss with oil, sprinkle on salt and pepper and cook for 20-25 minutes.
*Tip: If you don't have a high speed blender you can use a stock pot and an immersion blender or a regular blender you just may need to do in batches.
Nutrition
Serving: 1cup | Calories: 112kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 441mg | Fiber: 3g | Sugar: 8g | Vitamin A: 11957IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 1mg
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