How To Make Vegan Butternut Squash Soup Recipe
A creamy and flavorful soup made with roasted butternut squash and vegan-friendly ingredients.
Serves:
Ingredients
- 1 large butternut squash, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 2 cups of vegetable broth
- 1 cup of coconut milk
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Roasted pumpkin seeds (optional for garnish)
Instructions
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Preheat oven to 400°F.
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In a large baking dish, combine butternut squash, onion, garlic, and olive oil. Roast for 45 minutes or until squash is tender and lightly browned.
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In a large pot, combine roasted squash mixture, vegetable broth, and cinnamon. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
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Use an immersion blender or food processor to puree the soup until smooth.
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Stir in coconut milk and add salt and pepper to taste. Simmer for another 5 minutes.
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Serve hot and garnish with roasted pumpkin seeds if desired.
Nutrition
- Calories : 242kcal
- Total Fat : 14g
- Saturated Fat : 9g
- Cholesterol : 0mg
- Sodium : 602mg
- Total Carbohydrates : 28g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 3g
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