Creamy butternut squash soup is a delicious and comforting dish that’s perfect for chilly days. This vegan recipe offers a rich, flavorful soup without any dairy, making it a healthy and satisfying option for everyone. Here’s how to make this delightful vegan butternut squash soup.
Ingredients for Butternut Squash Soup
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
- Cook the Vegetables: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened about 5 minutes. Add the garlic and cook for another minute.
- Combine Ingredients: Add the roasted butternut squash to the pot, along with the vegetable broth, coconut milk, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If the soup is too thick, you can add more vegetable broth or coconut milk to reach the desired consistency.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
This creamy butternut squash soup is a perfect vegan option for a comforting meal. Its rich flavours and velvety texture make it a delightful dish for any occasion.
