Creamy Vegan Butternut Squash Soup

This vegan butternut squash soup is creamy, comforting, and easy to make. It’s a delicious way to enjoy the flavors of fall!

Cooking Equipment:

Large pot, immersion blender or regular blender

Preparation Time:

10 minutes

Cooking Time:

Total Time:

40 minutes

Cuisine:

American

Keywords:

vegan, butternut squash, soup, creamy, comforting

Meal:

Main Course

Cooking Method:

Simmering

Dietary Restrictions:

Vegan

Servings:

Ingredients:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups vegetable broth

1 large butternut squash (about 2 pounds), peeled and cubed into 1/2 inch pieces

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Salt and pepper to taste

Cooking Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the vegetable broth and butternut squash cubes to the pot. Bring to a boil then reduce heat to low and simmer for 20 minutes or until the squash is tender.

Using an immersion blender or regular blender, blend the soup until smooth. Stir in the cumin and nutmeg and season with salt and pepper to taste. Serve warm.

Nutrition:

Calories – 230; Fat – 5g; Carbohydrates – 43g; Protein – 4g; Fiber – 7g

This vegan butternut squash soup is creamy, comforting, and easy to make with just a few simple ingredients! It’s a delicious way to enjoy the flavors of fall!

Rating:

Did You Know?

The muffuletta sandwich, which originated in New Orleans, includes ham, salami, provolone cheese, and olive salad on a large round roll.