Description
Warm up with a cozy bowl of Butternut Squash Soup, a creamy and flavorful dish perfect for fall. This vegan and gluten-free recipe is easy to make and packed with comforting spices. Top it with roasted pumpkin seeds and a swirl of cream for an extra touch of indulgence.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 medium carrot, chopped
- 1 apple, peeled and chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream
- Salt and pepper to taste
Optional Toppings:
- Roasted pumpkin seeds
- Swirl of cream
- Chopped parsley
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion for 5 minutes until softened. Add garlic and cook for 1 more minute.
- Add vegetables and spices: Stir in butternut squash, carrot, apple, cinnamon, and nutmeg. Cook for 2–3 minutes.
- Cook soup: Pour in vegetable broth, bring to a boil, then cover and simmer for 20–25 minutes until vegetables are tender.
- Puree soup: Use an immersion blender to puree soup in the pot or blend in batches until smooth.
- Finish soup: Stir in coconut milk or cream, warm through, and season with salt and pepper.
- Serve: Top with desired toppings and enjoy hot.
Notes
- This soup stores well in the fridge for up to 4 days and can be frozen.
- For a flavor twist, add maple syrup or cayenne pepper for sweetness or spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
