Vegan Butternut Squash Soup
This simple vegan butternut squash soup recipe is full of flavor and is the perfect comfort soup any time of the year!
Servings: 4 servings
Calories: 189kcal
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion
- 1 teaspoon sea salt
- 2 garlic cloves - minced
- 6 fresh sage leaves
- 1 butternut squash - (3 pounds - around 6 cups peeled, seeded, and cubed) - see note 1
- 2 carrots - chopped
- 1 cup celery - chopped
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 3 cups vegetable broth - (or water)
Instructions
- Heat a large pot on medium heat. Once hot, add the extra-virgin olive oil, chopped onion, garlic, salt, and sage leaves. Sauté until soft for around 5 minutes.
- Add the cubed squash, chopped carrots, celery, ground black pepper, and ground nutmeg and stir for 30 seconds to a minute to give it time to absorb all the flavors. Then add the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 10 to 15 minutes until the butternut squash is tender (check with a fork).
- Remove from the heat, use an immersion blender, or pour the soup into a blender, and blend until smooth. Depending on how thick you like your soup, you can add an extra cup of broth, a bit at a time, and keep blending.
- Taste and adjust for seasoning. If needed, reheat the soup in the pot until it’s hot and steamy. Serve in individual bowls, and top it with some sage leaves, pumpkin seeds, and fresh thyme.
Notes
Note 1: Short on time? Try using pre-cut butternut squash instead of slicing it yourself. You can find this in the produce section of your grocery store.
How to store: Vegan butternut squash soup can be stored in the fridge for up to one week, making it great for meal prep. Make sure the soup is thoroughly cooled, then add it to an airtight container or mason jar. You can also freeze it for up to 3 months.
Nutrition
Calories: 189kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Sugar: 9g