Indulge in the creamy goodness of this vegan butternut squash soup that combines the earthy flavors of roasted squash with a touch of sweetness. The velvety texture and rich taste of this soup will warm you from the inside out, making it the perfect comfort food on a chilly evening. Packed with essential nutrients, this soup is not only delicious but also a healthy addition to your plant-based diet. Get ready to tantalize your taste buds with this mouthwatering recipe!
Ingredients
- 1 medium butternut squash
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 apple, peeled, cored, and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley or chives for garnish
Directions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake for 40-45 minutes or until tender.
- Once the squash has cooled, scoop out the flesh and set aside.
- In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, carrots, celery, and chopped apple. Sauté for 5-7 minutes or until the vegetables are softened.
- Add the roasted butternut squash flesh to the pot, along with vegetable broth, coconut milk, maple syrup, ground cinnamon, and ground nutmeg. Stir well to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20 minutes to allow the flavors to meld together.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be careful not to overfill.
- Season with salt and pepper to taste. Feel free to adjust the sweetness by adding more maple syrup if desired.
- Serve the sweet vegan butternut squash soup hot, garnished with fresh parsley or chives. Enjoy!
