Super creamy vegan butternut squash soup made with roasted squash and cozy spices. No dairy needed - just pure comfort food that tastes like fall in a bowl.
Ingredients
- 1 large butternut squash about 3 pounds
- 3 tablespoons olive oil divided
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1 large sweet onion chopped
- 3 cloves garlic minced
- 2 tablespoons pure maple syrup
- 4 cups vegetable broth plus more as needed
- 1/2 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup full-fat coconut milk for serving optional
- toasted pumpkin seeds for garnish optional
Instructions
- Preheat and prep: Set it to 400°F. Cut your squash in half the long way, scoop out seeds, brush with 2 tablespoons olive oil, sprinkle salt and pepper.
- Roast that squash: Put it cut-side down on a pan with parchment paper. Roast 45-50 minutes until you can poke it easily with a fork.
- Cook the onion: Heat olive oil in your big pot. Add chopped onion and cook for 5 minutes until it smells good and looks soft.
- Add garlic magic: Stir in minced garlic and cook 1 minute until it smells amazing, but don't let it burn or it tastes bitter.
- Combine ingredients: Scoop out the soft squash and put it in your pot. Add vegetable broth, maple syrup, nutmeg, ginger, and salt.
- Simmer mixture: Bring it to a boil, then turn the heat down and let it simmer for 10 minutes so all the flavors get friendly together.
- Blend it smooth: Put everything in your blender in batches and blend until it's creamy and smooth - add more broth if you want it thinner.
- Taste and fix: Put it back in your pot and taste it - add more salt or spices if you want them stronger.
- Serve it up: Put soup in bowls, drizzle coconut milk if you want, sprinkle pumpkin seeds and black pepper on top - ENJOY!
Notes
- Roasting the squash instead of boiling makes it taste way better and sweeter than other cooking methods.
- This soup honestly tastes better tomorrow after all the flavors have time to hang out together overnight.
- Freeze single servings in containers for quick dinners later - they keep for three months in your freezer.
- Toss in cooked beans or lentils at the end if you want more protein and staying power.
- You can use agave or brown sugar instead of maple syrup if that's what you have around.