Vegan Creamy Butternut Squash Soup

Embrace the cozy flavors of fall with this Vegan Creamy Butternut Squash Soup—an irresistibly smooth and velvety dish that's as nourishing as it is delicious. Roasted butternut squash is the star of this recipe, its natural sweetness enhanced by a touch of maple syrup and warm spices like cinnamon and nutmeg. A splash of coconut milk adds richness, while sautéed garlic and onion build a flavorful base. This dairy-free, gluten-free soup comes together in under an hour, making it perfect for weeknight dinners or meal prep. Serve it with crusty bread or a light salad for a comforting, plant-based meal that's sure to please everyone at the table.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 cups Butternut squash
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 3 Garlic cloves
• 1 medium Carrot
• 4 cups Vegetable broth
• 1 cup Coconut milk
• 1 tablespoon Maple syrup
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel, deseed, and cube the butternut squash into 1-inch pieces. Spread evenly on a baking sheet.

Step 3

Drizzle 1 tablespoon of olive oil over the squash and sprinkle with a pinch of salt and pepper. Toss to coat.

Step 4

Roast the squash in the preheated oven for 25-30 minutes, until tender and slightly golden.

Step 5

While the squash is roasting, roughly chop the onion, and mince the garlic.

Step 6

Peel and slice the carrot into rounds.

Step 7

In a large pot over medium heat, add the remaining 1 tablespoon of olive oil.

Step 8

Add the onion, garlic, and carrot to the pot. Sauté for 5-7 minutes, or until the onions are translucent and the carrots have softened.

Step 9

Remove the roasted squash from the oven and add it to the pot.

Step 10

Pour in the vegetable broth, and bring the mixture to a simmer.

Step 11

Add the coconut milk, maple syrup, ground cinnamon, and ground nutmeg to the pot.

Step 12

Season with the remaining salt and black pepper.

Step 13

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, in batches, carefully transfer the soup to a blender and blend until smooth.

Step 14

Warm the soup over low heat for an additional 5 minutes, stirring occasionally.

Step 15

Taste and adjust seasoning if necessary.

Step 16

Serve hot, garnished with fresh herbs or a drizzle of coconut milk, if desired.

Nutrition Facts

Serving size	(2228.6g)

Amount per serving	% Daily Value*
Calories	1163.3

Total Fat 38.0g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4712.0mg	0%
Total Carbohydrate 199.0g	0%
Dietary Fiber 42.7g	0%
Total Sugars 67.1g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 558.4mg	0%
Iron 10.6mg	0%
Potassium 4594.0mg	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: 27.5%

Protein: 8.5%

Carbs: 64.0%