Ingredients
- 4 tbsp extra virgin olive oil
- 4 cloves of garlic, sliced
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- 1 large butternut squash (about 3 pounds or 1,360 g), peeled, seeded, and cubed
- 4 cups vegetable stock (960 ml)
- 1 tsp salt
- 1 tsp ground black pepper
- ¼ tsp ground nutmeg
Instructions
- Add the oil to a large pot and when it’s hot, add the garlic, onion, and celery, and cook over medium-high heat until soft (about 5 minutes), stirring occasionally.
- Incorporate the carrots and butternut squash and cook over medium-high heat until they begin to soften (about 5 to 10 minutes), stirring occasionally.
- Add all the remaining ingredients, stir until well combined, bring to a boil, and simmer until the veggies are tender (about 10 minutes).
- Transfer to a blender and blend until smooth. If you’d like to thin out your soup a bit more, add more vegetable stock and blend again.
- Serve your vegan butternut squash soup immediately with dishes like vegan turkey, vegan meatloaf, vegan chicken, vegan steak, or vegan sausage.
- Keep the leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Any type of oil or onions will do.
- Feel free to customize your butternut squash soup recipe with your favorite veggies, spices, or herbs.
- To make this vegan butternut squash soup you can also use water instead of vegetable stock, although vegetable stock is the best choice because it enhances the flavor of this dish.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 198
- Sugar: 7.2 g
- Sodium: 864 mg
- Fat: 9.4 g
- Saturated Fat: 1.3 g
- Carbohydrates: 21.3 g
- Fiber: 8.3 g
- Protein: 3 g