Description
A creamy and comforting vegan butternut squash soup made with roasted squash, aromatic spices, and a touch of maple syrup for natural sweetness. Perfectly blended for a smooth texture and optionally garnished with coconut milk for extra richness.
Ingredients
Scale
Roasted Squash
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- Salt and pepper, for sprinkling on squash
The Rest
- 1 tablespoon olive oil
- 1/2 small sweet onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons pure maple syrup or agave sugar
- 1 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg or regular ground nutmeg
- 1/4 teaspoon ground ginger
- 3 cups vegetable broth, plus more as desired
- Few shakes ground black pepper, to taste
- Optional: drizzle of full fat coconut milk, for serving
Instructions
- Preheat and prepare squash. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or grease it with olive oil. Cut the butternut squash in half lengthwise and scoop out the seeds.
- Roast the squash. Place the squash halves flesh side up on the baking sheet. Drizzle with olive oil and rub it all over the flesh. Sprinkle with salt and pepper, then flip the squash halves flesh side down. Roast in the oven for 60 minutes. Remove and allow to cool until safe to handle.
- Sauté aromatics. In a large pot over medium heat, warm 1 tablespoon olive oil. Add the chopped onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 more minute.
- Blend the soup. Transfer the cooked onion and garlic to a blender. Scoop the roasted butternut squash flesh into the blender. Add the maple syrup, salt, nutmeg, ground ginger, and 3 cups vegetable broth. Blend on high until smooth and creamy.
- Adjust temperature and consistency. If the soup is hot, pour directly into bowls to serve. Otherwise, pour the blended soup back into the pot and warm over medium heat. Add more vegetable broth if a thinner consistency is desired.
- Serve. Serve hot with an optional drizzle of full fat coconut milk, a sprinkle of ground black pepper, and optional pumpkin seeds or crusty bread on the side.
Notes
- This recipe can be adapted for the Instant Pot for quicker cooking.
- The soup freezes very well; reheat on stovetop or microwave.
- For extra creaminess, stir in a full can of coconut milk.
- To enhance ginger flavor, use 1 tablespoon grated fresh ginger sautéed with garlic instead of ground ginger.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
