Creamy Butternut Squash Soup

If you’re hunting for the perfect dish to warm your soul, look no further than this homemade vegan creamy butternut squash soup. Rich in flavor and nutrients, this easy-to-make recipe is perfect for chilly evenings or any day when you crave a comforting meal.

The nutritional profile of butternut squash is remarkable. It is rich in vitamins A and C, which play vital roles in maintaining healthy vision, skin, and immune function. In addition to vitamins, this winter squash is packed with several essential minerals such as potassium and magnesium, supporting overall health and well-being. For those following a vegan diet, butternut squash serves as a significant source of nutrients while being low in calories, fostering a healthy and balanced lifestyle.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 small onion, chopped
• 1 carrot
• 2 cloves garlic, minced
• 3–4 cups vegetable broth
• 1 Tbsp olive oil or butter
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp nutmeg or cinnamon (optional, but lovely)
• ½ cup coconut milk or heavy cream (optional, for creaminess)

Instructions

1. Sauté aromatics
   Heat olive oil or butter in a pot over medium heat. Add onion and cook until soft (5–7 minutes). Add garlic and cook 30 seconds.
2. Cook squash
   Add cubed squash, cubed carrot, broth, salt, pepper, and nutmeg/cinnamon. Bring to a boil, then reduce heat and simmer 20–25 minutes until squash is very tender.
3. Blend
   Use an immersion blender (or carefully blend in batches) until smooth.
4. Finish
   Stir in coconut milk or cream if using. Taste and adjust seasoning.

Optional Toppings

• Roasted pumpkin seeds
• Croutons
• Drizzle of cream or olive oil
• Fresh thyme or parsley