Vegan Butternut Squash Soup

Warm your soul and delight your taste buds with our comforting and nourishing Vegan Butternut Squash Soup. This velvety and aromatic soup combines the rich sweetness of butternut squash with the warmth of aromatic spices, creating a symphony of flavors that’s perfect for chilly days or anytime you’re craving a cozy bowl of goodness. Bursting with nutrients and vibrant colors, this Vegan Butternut Squash Soup is a testament to the beauty of plant-based cooking that embraces both health and flavor.

Vegan Butternut Squash Soup Recipe:

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil or cooking oil of choice
• Coconut milk or vegan cream (optional, for added creaminess)
• Fresh chopped parsley or chives for garnish

Instructions:

1. In a large soup pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for a few minutes until translucent.
3. Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Add the chopped carrots and cubed butternut squash to the pot. Sauté for a few minutes to slightly soften the vegetables.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let the vegetables cook until tender, about 20-25 minutes.
6. Once the vegetables are cooked, add the chopped apple and the ground spices (cumin, cinnamon, nutmeg). Stir to combine.
7. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids.
8. If desired, add a splash of coconut milk or vegan cream to the soup to enhance its creaminess. Mix well.
9. Taste the soup and season with salt and pepper as needed.
10. Ladle the Vegan Butternut Squash Soup into bowls and garnish with fresh chopped parsley or chives for a touch of freshness and color.

Nutrition Facts:

• Servings: 4 servings
• Serving Size: 1/4 of the recipe

Per Serving:

• Calories: ~150
• Total Fat: ~5g
• Saturated Fat: ~0.7g
• Cholesterol: 0mg
• Sodium: ~600mg
• Total Carbohydrates: ~28g
• Dietary Fiber: ~7g
• Sugars: ~11g
• Protein: ~2g