Creamy Butternut Squash Potato Soup Vegan

Warm up with a bowl of this velvety Creamy Butternut Squash Potato Soup—completely vegan and packed with comforting flavors. This hearty, nutrient-rich soup blends roasted butternut squash, tender russet potatoes, and a touch of sweetness from carrots, all simmered in fragrant spices like cumin, smoked paprika, and thyme. A splash of creamy coconut milk adds indulgent richness without any dairy, making it the perfect plant-based comfort food. With its smooth, luxurious texture and vibrant golden hue, this soup is as beautiful as it is delicious. Perfect for meal prep, cozy weeknight dinners, or a warming starter to your holiday spread, it pairs wonderfully with crusty bread or a simple salad. Garnish with fresh parsley for an elegant finish!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 cups butternut squash
• 2 medium russet potatoes
• 1 large carrot
• 1 medium yellow onion
• 3 garlic cloves
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Peel and deseed the butternut squash, then cut it into 1-inch cubes. Peel the potatoes and carrot, and dice them into roughly similar-sized pieces. Dice the onion and mince the garlic.

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.

Step 3

Add the minced garlic, ground cumin, smoked paprika, and dried thyme to the pot. Stir for 1 minute, allowing the spices to become fragrant.

Step 4

Add the cubed butternut squash, diced potatoes, and carrot to the pot. Pour in the vegetable broth and stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.

Step 6

Once the vegetables are fully cooked, use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-speed blender and puree until smooth, then return to the pot.

Step 7

Stir in the coconut milk and season with salt and black pepper. Heat the soup gently over low heat for 2-3 minutes, but do not let it boil.

Step 8

Taste and adjust seasoning if needed. If the soup is too thick, you can add more vegetable broth until it reaches your desired consistency.

Step 9

Serve hot, garnished with freshly chopped parsley if desired. Pair with crusty bread or a side salad for a complete meal. Enjoy!

Nutrition Facts

Serving size	(2573.1g)

Amount per serving	% Daily Value*
Calories	1922.4

Total Fat 94.8g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4767.6mg	0%
Total Carbohydrate 254.9g	0%
Dietary Fiber 54.0g	0%
Total Sugars 49.5g
Protein 42.2g	0%

Vitamin D 0IU	0%
Calcium 652.1mg	0%
Iron 24.0mg	0%
Potassium 7040.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 8.3%

Carbs: 49.9%