Easy Vegan Butternut Squash Soup

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Easy Vegan Butternut Squash Soup

My Easy Butternut Squash Soup Recipe is here! I share a clever hack (no peeling the squash needed) to make this soup quick and easy to prepare with just 10 simple ingredients. The butternut squash soup is enhanced with sage, and nutmeg, and optionally add coconut milk for a super creamy, luscious, healthy vegan and gluten-free soup. Ready to savor a bowl of comforting goodness in no time!
My Notes:
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Meal Type: Soup
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Coconut, Squash
Servings: 8 (makes about 9 cups)
Ingredients
  • 2 tablespoons vegan butter (or sub olive oil)
  • 1 yellow onion chopped
  • 4 cloves garlic minced or pressed
  • 1 medium (about 3 lbs) butternut squash cleaned, seeded, and cubed (no need to peel it)
  • 4 cups vegetable broth
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1 cup full-fat coconut milk (optional, for extra creaminess)
Instructions
  • Melt the vegan butter in a large soup pot, add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
  • Add the cubed squash, vegetable broth, salt, sage, nutmeg, and pepper. Cover and bring to a boil, reduce to simmer and cook until the squash is fork tender, 15 - 25 minutes.
  • Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but I generally prefer a standing blender as it usually does a better job of making the soup super smooth and creamy.
  • Return the blended soup to the pot, and bring it back to a gentle simmer. Stir in the coconut milk if using. Serve hot with an extra drizzle of coconut milk if desired.
Notes
Storage/ Freezing: allow the soup to cool completely then transfer to an air-tight container. Store in the fridge for up to 4 days or you can freeze it. 
Coconut milk substitute: I love the flavor and creaminess full-fat coconut milk (the kind in a can) adds to this soup. However, if preferred you can substitute it with unsweetened vegan heavy cream, or omit it completely and the soup will still be delicious.
For oil-free: simply omit the vegan butter and instead do a water or broth sauté.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 171kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 722mg | Potassium: 689mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18333IU | Vitamin C: 37mg | Calcium: 93mg | Iron: 2mg
Did You Make This Recipe?Tag @easyveganmealplan on Instagram and Hashtag #easyveganmealplan