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Vegan Butternut Squash Soup

This vegan butternut squash soup recipe will leave you feeling satiated and extremely giddy for two reasons: 1) it's packed with healthy fats that will keep you feeling full, longer and 2) you're loading up on all of the nutrients thanks to all of the butternut squash in this recipe!
Course Appetizer, Soup
Cuisine American
Keyword fall, Thanksgiving, vegan squash soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 327kcal

Ingredients

  • 2 tablespoons ghee avocado oil for vegan
  • 1 large yellow onion diced
  • 8 cloves roasted or raw garlic
  • 24 ounces butternut squash cubes steamed or microwaved until fork tender
  • 2 cans canned coconut milk
  • 4 cups chicken or vegetable broth
  • 1/2 teaspoon thyme
  • 1 1/2 teaspoons cinnamon
  • 3-4 teaspoons chili powder depending on how hot you'd like it
  • 3/4 teaspoon nutmeg
  • 2 cinnamon sticks
  • 3 sprigs fresh rosemary
  • sea salt to taste
  • black pepper to taste

Instructions

  • Cook down the onions first. Heat a large pot on medium and cook the onions in your butter/oil until translucent. Add in the garlic cloves and cubed butternut squash. Cook for another 4-5 minutes until your entire kitchen begins to smell.
  • Add in the canned coconut milk, broth and spices. Cook on medium until the soup comes to a low boil. Then, lower the heat so the soup is simmering for another 20-25 minutes.
  • Remove the soup from the heat. Discard the rosemary sprigs and cinnamon sticks. Blend the soup in a high-speed blender or with an immersion blender until smooth and creamy. Adjust the salt and pepper according to your taste preferences. Serve warm.

Notes

Feel free to double or triple the recipe and freeze the leftovers for easy access later on.

Nutrition

Serving: 1bowl | Calories: 327kcal | Carbohydrates: 21g | Protein: 4g | Fat: 28g | Saturated Fat: 24g | Cholesterol: 10mg | Sodium: 463mg | Potassium: 715mg | Fiber: 6g | Sugar: 6g | Calcium: 103mg