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Creamy Butternut Squash Soup Recipe

A vegan creamy butternut squash soup—silky, sweet, spiced, and perfect for cozy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Butternut squash: 1 large about 3 lbs, peeled and cubed
  • Olive oil: 3 tbsp
  • Onion: 1 large diced
  • Garlic: 4 cloves minced
  • Carrots: 2 medium chopped
  • Vegetable broth: 4 cups
  • Coconut milk: 1 cup
  • Ground cinnamon: 1/2 tsp
  • Ground nutmeg: 1/4 tsp
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lemon juice: 1 tbsp

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss squash cubes with 2 tbsp olive oil, salt, and pepper. Roast 25 minutes.
  3. Heat 1 tbsp olive oil in pot. Add onion, garlic, and carrots; sauté 8 minutes.
  4. Add roasted squash, broth, cinnamon, and nutmeg. Simmer 15 minutes.
  5. Blend soup until silky smooth.
  6. Stir in coconut milk and lemon juice.
  7. 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.