Vegan Butternut Squash Soup

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

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