Are you looking for a hearty and healthy soup recipe that is vegan and doesn’t use coconut milk? Look no further than this creamy and delicious vegan butternut squash soup. Made with simple ingredients and spices, this recipe is perfect for a cozy night in or as a starter for your dinner party.
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onion is translucent.
- Add the butternut squash, vegetable broth, and spices to the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes or until the squash is tender.
- Use a blender or immersion blender to puree the soup until it is smooth and creamy.
- Season with salt and pepper to taste. Serve hot and enjoy!
Nutritional Information
Serving Size: 1 cup
Calories: 120
Total Fat: 3g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 710mg
Total Carbohydrates: 24g
Dietary Fiber: 4g
Sugars: 6g
Protein: 2g
Cooking Time
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Equipment
- Large pot
- Blender or immersion blender
- Cutting board
- Knife
- Measuring cups and spoons
Serving Suggestions
This vegan butternut squash soup is delicious on its own, but you can also serve it with a slice of crusty bread or some crackers. Top with a dollop of vegan sour cream, fresh herbs, or roasted pumpkin seeds for added flavor and texture.
Variations
Feel free to customize this recipe to your liking. Add some diced apples for a touch of sweetness or some red pepper flakes for a little heat. You can also use other types of winter squash, such as acorn or kabocha, instead of butternut squash.
Substitutions
- If you don’t have vegetable broth, you can use water or chicken broth (if you’re not vegan).
- If you don’t have ground cinnamon, nutmeg, ginger, or cloves, you can use pumpkin pie spice instead.
- If you don’t have olive oil, you can use coconut oil or vegetable oil instead.
Storage
This vegan butternut squash soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Reheat in a pot over medium heat or in the microwave.
Tips
- Make sure to peel the butternut squash before cubing it.
- Cut the onion and garlic into small pieces so they cook evenly.
- Use a blender or immersion blender to puree the soup until it is smooth and creamy.
- Season with salt and pepper to taste.
Notes
This vegan butternut squash soup is perfect for meal prep. Make a big batch on the weekend and enjoy it throughout the week. You can also serve it as a starter for your Thanksgiving or Christmas dinner.
Frequently Asked Questions
Can I use canned butternut squash?
Yes, you can use canned butternut squash instead of fresh. Just make sure to drain it before adding it to the pot.
Can I use a different type of milk instead of coconut milk?
Yes, you can use almond milk, soy milk, or oat milk instead of coconut milk. However, keep in mind that it will change the flavor and texture of the soup.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Use a blender or immersion blender to puree the soup until it is smooth and creamy.
Personal Thoughts
This vegan butternut squash soup is one of my favorite soup recipes. It’s creamy, flavorful, and so easy to make. I love that it doesn’t use coconut milk, so it’s perfect for those who are allergic or don’t like the taste of coconut. The spices give it a warm and cozy flavor, making it the perfect soup for fall and winter. I highly recommend giving this recipe a try!