Creamy Vegan Squash Soup

Large pot, immersion blender (or regular blender)

10 minutes

30 minutes

Vegan

vegan, squash, soup, creamy, 30 minutes

Main Course

Simmering

Vegan

1

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

2 cups vegetable broth

2 cups cubed butternut squash (about 1/2 of a medium squash)

1/4 cup coconut milk or almond milk

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 cumin and stir to combine. Pour in the vegetable broth and bring to a boil.

Add the cubed butternut squash and reduce heat to low. Simmer for 15 minutes or until the squash is tender.

Remove from heat and stir in the coconut milk or almond milk until combined. Use an immersion blender to blend until smooth or transfer to a blender and blend until smooth (be careful when blending hot liquids). Serve warm with your favorite toppings!

Calories – 150; Fat – 5g; Carbohydrates – 22g; Protein – 4g; Fiber – 4g

This vegan Cream of Squash Soup is a comforting and creamy soup that comes together in just 30 minutes! It’s made with simple ingredients like olive oil, onion, garlic, cumin, vegetable broth, butternut squash, and coconut milk or almond milk for added creaminess. Enjoy this delicious soup as an easy weeknight meal!

4