Description

This Vegan Squashed Butternut Soup is a nutrient-dense dish packed with antioxidants and essential phytonutrients. It features a velvety texture and a balance of earthy sweetness with warming spices, providing both comfort and nourishment.

Ingredients

Scale

1 Large Butternut Squash
2 Tablespoons Extra Virgin Olive Oil
1 Large Yellow Onio
3 Cloves Garlic
1 Teaspoon Fresh Ginger
4 Cups Low-Sodium Vegetable Broth
1 Cup Full-Fat Coconut Milk
1 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Nutmeg
1 Tablespoon Pure Maple Syrup
Sea Salt and Black Pepper to taste

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Instructions

Prepare the Squash: Peel and cube the butternut squash
Sauté the Aromatics: Heat olive oil in a pot, add onion, sauté until translucent, then add garlic and ginger
Add Spices and Squash: Stir in turmeric, nutmeg, salt, and pepper; add squash and coat with spices
Simmer to Perfection: Pour in vegetable broth, bring to boil, then simmer until squash is fork-tender
Blend the Soup: Use an immersion blender to blend until smooth
Finish with Creaminess: Stir in coconut milk and maple syrup; heat through
Serve and Garnish: Ladle into bowls and garnish as desired

Notes

Roasting the squash before adding it to the pot can enhance the flavor.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Blending and Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 7g
Sodium: 350mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg