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butternut squash soup

Vegan Butternut Squash Soup

christieathome
A Vegan Butternut Squash Soup with a Coconut Cream. It's so delicious, easy to make and only requires 7-ingredients! It's a great soup to make ahead for the week and can be reheated throughout the week.
5 from 3 votes
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Cuisine American, vegan
Calories 899 kcal

Ingredients
  

  • 1 onion chopped
  • 1 carrot chopped
  • 2 potatoes cubed
  • 1 butternut squash medium
  • 32 fluid oz. vegetable broth
  • 2 tbsp vegan butter
  • Optional: Coconut cream
  • Optional: Fresh dill

Instructions
 

  • Using a fork, poke your butternut squash with the skin on. Microwave your butternut squash 3 times at 2 minute intervals. Allow this to cool and prepare other vegetables in the meantime.
  • Once butternut is cooled, it will be easier to peel and cube.
  • In a medium pot set over medium heat, add vegan butter. Add in your onions, potatoes, carrots and squash. Fry for a couple of minutes.
  • Pour in your broth. Put the lid on and bring to a boil. Reduce heat to low-medium and allow this to simmer for 35 minutes.
  • Remove soup off stove and blend the soup until smooth.
  • Optional: Top off with some coconut cream, fresh dill and crunchy little lentils.

Suggest Equipment & Products

Immersion Blender
Large Pot 5 Qt
Measuring Set
Santoku Knife
Cutting Board
Enjoyed my recipe?Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
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Nutrition
Calories: 899kcal | Carbohydrates: 179g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 411mg | Potassium: 4797mg | Fiber: 28g | Sugar: 28g | Vitamin A: 91064IU | Vitamin C: 253mg | Calcium: 457mg | Iron: 9mg