Vegan Butternut Squash Soup

Experience the cozy comfort of fall with this velvety Vegan Butternut Squash Soup, a nourishing blend of roasted butternut squash, creamy coconut milk, and warming spices like cumin, ginger, and nutmeg. Perfectly balanced with sautéed aromatics and a hint of natural sweetness from tender carrots, this dairy-free and gluten-free soup is both wholesome and indulgent. Its smooth, rich texture makes it an ideal starter or light main course, while the optional garnish of fresh parsley adds a burst of color and freshness. Ready in just an hour, this easy recipe is perfect for weeknight dinners or special seasonal gatherings. Savor the flavors of autumn in every spoonful of this vibrant, plant-based favorite.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 large (about 3 pounds) butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 1 large celery stalk, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.

Step 3

Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and roast in the oven for 25-30 minutes until tender and lightly browned.

Step 4

Remove the roasted squash from the oven and let it cool slightly before scooping out the flesh. Set aside.

Step 5

In a large pot, heat the remaining tablespoon of olive oil over medium heat.

Step 6

Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.

Step 7

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 8

Pour in the vegetable broth and add the roasted butternut squash flesh to the pot.

Step 9

Stir in the cumin, ginger, nutmeg, salt, and black pepper.

Step 10

Bring the mixture to a simmer and cook for 10-15 minutes until all the vegetables are completely tender.

Step 11

Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup to a blender, in batches if necessary, and blend until smooth.

Step 12

Return the puréed soup to the pot (if using a blender) and stir in the coconut milk. Heat through over low heat, but do not allow it to boil.

Step 13

Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3047.8g)

Amount per serving	% Daily Value*
Calories	1412.4

Total Fat 39.7g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4965.3mg	0%
Total Carbohydrate 258.8g	0%
Dietary Fiber 65.3g	0%
Total Sugars 73.0g
Protein 34.4g	0%

Vitamin D 0IU	0%
Calcium 920.3mg	0%
Iron 16.9mg	0%
Potassium 7079.7mg	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: 23.4%

Protein: 9.0%

Carbs: 67.7%