Vegan Butternut Squash Soup

4.73 from 11 votes

This Vegan Butternut Squash Soup is creamy, delicious, and perfect for fall! Ready in just 30 minutes, it’s ideal for chilly days, offering a cozy and comforting experience.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 125kcal

Author: Iosune Robles

Ingredients

2 tablespoons extra virgin olive oil
4 cloves garlic sliced
1 onion chopped
2 celery sticks chopped
2 carrots peeled and chopped
1 large butternut squash about 3 pounds or 1,360 grams, peeled, seeded, and cubed
4 cups vegetable broth
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg

US Customary - Metric

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, for about 5 minutes.
Incorporate the carrots and butternut squash and cook over medium-high heat until they begin to soften, for about 5 to 10 minutes.
Add all the remaining ingredients (broth, salt, pepper, and nutmeg), stir until well combined, bring to a boil, and simmer until the veggies are tender, for about 10-15 minutes.
Blend with an immersion blender, or transfer to a high-speed blender and blend until smooth. I like to serve it with a drizzle of coconut oil toasted pumpkin seeds, and chopped parsley.

Notes

Select Quality Butternut Squash: Choose dark beige squash without cuts or bruises. Heavier squash means more moisture for a better soup.
Weigh at the Store: No home scale? Weigh the squash at the store to get the right amount, especially if unsure of the size.
Efficient Cubing: To save time, chop your squash and carrots into small cubes. Larger cubes will require more cooking time.
Customize Soup Thickness: Adjust the broth for your preferred consistency. More broth for a thinner soup, less for a thicker one.
Let It Rest: Allow the soup to sit for 10 minutes after cooking. This gives the flavors time to meld together before serving.

Nutrition