Description
Silky smooth, spiced, and perfectly sweet vegan butternut squash soup! This creamy flavor-packed soup is healthy, easy to make, and oh so comforting. You’d never guess it was dairy-free!
Ingredients
Scale
- 3 pounds butternut squash, cut into 1-inch cubes (about 8 cups)
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch cayenne pepper
- 1 (14 ounce or 400 ml) can light coconut milk
- 3 cups vegetable broth, divided
- 1 Granny Smith apple, peeled and diced
- Salt and pepper, to taste
Instructions
- Step: Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
- Step: Place the butternut squash into a large bowl and drizzle it with 2 tablespoons of olive oil. Stir or toss the squash with your hands to evenly coat it with the oil.
- Step: Arrange the squash on the baking sheets. Place them into the oven and bake the squash for about 30 minutes, until tender.
- Step: While the squash bakes, coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.
- Step: When the oil is hot, add the onion. Cook the onion, stirring occasionally, for about 5 minutes, until it becomes soft and translucent.
- Step: Stir in the garlic, ginger, cumin, cinnamon, nutmeg, cloves, and cayenne pepper. Cook everything for about a minute, until the garlic becomes very fragrant.
- Step: Stir in the coconut milk and the apple. Raise the heat and bring the liquid to a simmer.
- Step: Lower the heat and allow everything to cook at a low simmer for about 10 minutes, stirring occasionally.
- Step: When the squash has finished baking, stir it into the soup, along with 1 cup of broth. Raise the heat to bring the liquid to a boil.
- Step: Lower the heat and allow the soup to simmer for about 10 minutes, stirring occasionally.
- Step: Remove the pot from the heat. Blend the soup either using an immersion blender, or by transferring it in batches to a food processor or blender.
- Step: Return the soup to the pot and thin it with additional broth. Use as much broth as needed to reach your desired consistency.
- Step: Season the soup with salt and pepper to taste. Adjust any other seasonings to your liking.
- Step: Ladle into bowls and serve.
Notes
Weigh your squash before prepping it. You’ll end up with about 2 ½ pounds after peeling, dicing and removing the seeds.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 215 kcal
- Sugar: 10.4 g
- Sodium: 399 mg
- Fat: 8.8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 35.6 g
- Fiber: 5.9 g
- Protein: 3.5 g
- Cholesterol: 0 mg
Keywords: butternut squash soup, vegan soup, creamy soup, roasted squash soup