Description
A creamy and comforting vegan butternut squash soup made with roasted squash, aromatic spices, and a touch of maple syrup. Perfectly smooth and naturally sweet, this soup is easy to prepare and can be served with a drizzle of 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
- 1 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg or 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 lightly grease it with olive oil. Cut the butternut squash in half lengthwise and scoop out the seeds.
- Roast squash: Place the squash halves flesh side up on the prepared pan. Drizzle with olive oil and rub it all over the squash. Sprinkle with salt and pepper, then flip them flesh side down on the pan. Roast for 60 minutes until tender. Set aside until cool enough 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 minute more until fragrant.
- Blend soup: Transfer the sautéed onion and garlic to a blender. Scoop the roasted butternut squash flesh into the blender. Add maple syrup, salt, nutmeg, ginger, and vegetable broth. Blend on high until the soup is creamy and smooth.
- Reheat if needed and serve: If the soup is hot, serve immediately in bowls. Otherwise, pour it back into the pot and warm over medium heat. Adjust consistency by stirring in additional vegetable broth if desired. Season with black pepper to taste.
- Garnish and enjoy: Serve hot with an optional drizzle of full fat coconut milk, pumpkin seeds, or your choice of bread such as Dutch Oven Bread.
Notes
- This soup can be made in an Instant Pot by using an Instant Pot butternut squash soup recipe variation.
- The soup freezes well. Reheat in the microwave or on the stovetop when ready to serve.
- For extra creaminess, stir in a whole can of full fat coconut milk during blending or before serving.
- For a more pronounced ginger flavor, sauté 1 tablespoon of freshly grated ginger with the garlic instead of using ground ginger.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
