Creamy Butternut Squash Soup Recipe
Creamy butternut squash soup, but vegan—because elegance shouldn’t come with cream-induced regret.
Butternut squash roasts until caramelized, turning sweet, nutty, and completely irresistible.
Garlic, onion, and carrots build the flavor base, working harder than your morning skincare routine.
A splash of coconut milk makes everything silky, dreamy, and luxe without dairy drama.
Spices like cinnamon and nutmeg whisper cozy autumn vibes into every spoonful.
Darling, this isn’t just soup—it’s basically a sweater in a bowl, comforting enough for Netflix nights and chic enough for dinner parties.
Creamy Butternut Squash Soup Recipe
A vegan creamy butternut squash soup—silky, sweet, spiced, and perfect for cozy nights.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Roast 25 minutes.
- Heat 1 tbsp olive oil in pot. Add onion, garlic, and carrots; sauté 8 minutes.
- Add roasted squash, broth, cinnamon, and nutmeg. Simmer 15 minutes.
- Blend soup until silky smooth.
- Stir in coconut milk and lemon juice.
- Adjust seasoning and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin A: 120%
- Vitamin C: 38%
- Potassium: 22%
- Iron: 14%
- Calcium: 10%
Additional Notes/Tips
- Garnish with toasted pumpkin seeds for crunch.
- Add a drizzle of chili oil for heat.
- Freeze leftovers in single portions for easy lunches.
- Pair with crusty bread or salad for balance.
