Butternut Squash Soup Vegan (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large butternut squash, peeled, seeds removed, and cubed
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
1 large carrot, chopped
→ Broth
05 -
950 ml vegetable or chicken broth
→ Seasonings
06 -
Salt and freshly ground black pepper, to taste
07 -
0.25 teaspoon ground nutmeg
08 -
0.25 teaspoon ground cinnamon
→ Fats
09 -
2 tablespoons olive oil or unsalted butter
# Instructions:
01 -
Preheat oven to 220°C. Halve the squash lengthwise and remove seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking tray lined with parchment. Roast for 45 minutes or until the flesh is tender and easily pierced with a fork.
02 -
While the squash roasts, heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and garlic. Sauté 5–8 minutes until onions are soft and translucent. Stir in nutmeg and cinnamon.
03 -
Once roasted, scoop the flesh from the squash into the pot with the sautéed vegetables. Pour in the broth. Bring mixture to a gentle simmer.
04 -
Using an immersion blender, puree the soup directly in the pot until silky smooth. Alternatively, cool slightly and blend in batches in a stand blender.
05 -
Taste the soup and adjust salt, pepper, and spices as desired. For a richer texture, stir in a splash of cream or coconut milk if preferred.
06 -
Ladle soup into bowls. Garnish with fresh herbs, toasted pumpkin seeds, or a swirl of cream if desired. Serve hot.
# Notes:
01 -
Roasting butternut squash before blending enhances its natural sweetness and deepens flavor.
02 -
Soup stores well refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
03 -
For a creamy, dairy-free option, substitute coconut milk for cream.
04 -
Customize with additions like apple, sage, or potato for variation.