Vegan Butternut Squash Soup

This vegan butternut squash soup is creamy, thick, warm, and cozy! This quick and easy recipe has the best fall flavors. It is naturally a little sweet, savory, and smooth!

Course Dinner, Entree, Main Course

Cuisine American

Keyword butternut squash, gluten free vegan, healthy, soup, vegan, vegan butternut squash soup, vegan dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 175kcal

Author Sherri Hall

Ingredients

4 cups roasted butternut squash
2 tablespoon olive oil
1 yellow onion
2 garlic cloves
4 cups vegetable broth
½ cup canned coconut cream
1 tablespoon pure maple syrup
½ teaspoon black pepper
½ teaspoon thyme
½ teaspoon sea salt
fresh herbs to garnish
roasted peanuts to garnish

Instructions

First, add all of the ingredients to a large Dutch oven or skillet over medium heat.
Bring the soup to a boil, stirring occasionally to prevent burning. Boil for 5 minutes.
Place a lid on the skillet. Turn down to low heat. Simmer for 20 minutes.
Once the veggies are tender, remove the lid. Use an immersion blender to blend until creamy. Alternatively, transfer to a blender and blend.
Finally, remove from the heat. Ladle into bowls. If desired, garnish with more coconut milk, fresh herbs, and roasted peanuts.

Notes

Use roasted butternut squash, not raw.
Continue cooking until the veggies are tender.
Blend until your desired level of creaminess.
Store leftovers in an airtight container for up to 4 days in the fridge.
This soup freezes and reheats well.

Nutrition