Warm up your soul with a bowl of creamy Vegan Butternut Squash Soup that’s not only delicious but also incredibly easy to make! This comforting dish combines the natural sweetness of butternut squash with aromatic spices, creating a symphony of flavors that will leave you craving more. Perfect for chilly evenings or as a delightful starter for any meal, this soup is a healthy, plant-based option that even non-vegans will love. Dive into this recipe and discover how simple ingredients can transform into a heartwarming masterpiece in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs for garnish
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and dice into roughly 1-inch cubes.
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add diced butternut squash to the pot and stir to combine with the onions and garlic. Cook for 3-4 minutes to slightly caramelize the squash edges.
- Pour vegetable broth into the pot, then add ground ginger, salt, and pepper. Stir to distribute the seasonings evenly.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash becomes very tender and can be easily mashed with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches and blend until smooth.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the soup into serving bowls and garnish with fresh herbs like chopped parsley, thyme, or chives.
- Serve hot, optionally with a drizzle of olive oil or a sprinkle of pumpkin seeds for added texture.
Tips
- Choose the Right Squash: Look for a firm butternut squash with a smooth skin. A heavier squash usually means it’s denser and sweeter.
- Prep Efficiently: Use a sharp vegetable peeler to make peeling easier. Dicing the squash into uniform cubes ensures even cooking.
- Sauté for Flavor: Don’t skip the step of sautéing the onions and garlic. This builds a flavor base that enhances the entire soup.
- Adjust Consistency: If you prefer a thinner soup, simply add more vegetable broth during the blending process until you reach your desired consistency.
- Spice It Up: Feel free to experiment with spices! A pinch of cayenne pepper or a dash of nutmeg can add a warm kick to your soup.
- Garnish Creatively: Fresh herbs like parsley or thyme not only add color but also a burst of freshness. A sprinkle of pumpkin seeds adds a delightful crunch!
- Make It Ahead: This soup keeps well in the fridge for up to a week and can be frozen for up to three months, making it perfect for meal prep!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
