Butternut Squash Soup Recipe Vegetarian and Easy to Make

As the crisp air of fall settles in, nothing quite beats the comforting warmth of a bowl of homemade butternut squash soup. This vegetarian recipe embraces the natural sweetness of butternut squash, combined with subtle spices and creamy textures, creating a dish that’s both nourishing and flavorful.

Whether you’re cozying up after a long day or preparing a wholesome meal for family and friends, this soup is guaranteed to please. Plus, it’s incredibly easy to make with simple ingredients you likely have on hand.

Perfect for lunch, dinner, or even as a starter for a festive gathering, this butternut squash soup is a must-try for anyone seeking a delicious plant-based option that satisfies and delights.

Not only is this soup vegan-friendly and packed with nutrients, but it also stores well, making it an ideal recipe for meal prep. If you’re looking to explore more vegetarian dishes, be sure to check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a vibrant and satisfying meal.

Why You’ll Love This Recipe

This butternut squash soup recipe is a winner for many reasons. First, it uses fresh, wholesome ingredients that highlight the natural sweetness of the squash without overpowering it.

The soup is smooth and creamy, yet entirely plant-based, making it suitable for vegetarians and vegans alike.

It’s also incredibly versatile – you can easily add your favorite herbs and spices to tailor it to your taste. The recipe is perfect for beginners and experienced cooks, requiring minimal prep time and simple cooking techniques.

Lastly, this soup freezes beautifully, so you can enjoy it on busy days without compromising on nutrition or flavor.

Ingredients

Equipment

• Large pot or Dutch oven
• Sharp knife for chopping vegetables
• Cutting board
• Wooden spoon or spatula
• Blender or immersion blender
• Measuring cups and spoons
• Peeler (for butternut squash and carrot)
• Ladle (for serving)

Instructions

1. Prepare the vegetables: Start by peeling and dicing the butternut squash into roughly 1-inch cubes. Peel and chop the carrot and onion, and mince the garlic cloves.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot, cooking for about 5-7 minutes until they soften and become fragrant. Stir occasionally to prevent sticking.
3. Add garlic and spices: Stir in the minced garlic, ground cumin, and cinnamon. Cook for another 1-2 minutes, allowing the spices to bloom and release their aroma.
4. Add butternut squash and broth: Carefully add the diced butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.
5. Blend the soup: Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer batches to a blender, then return the soup to the pot.
6. Stir in coconut milk and season: Pour in the coconut milk and stir well. Add salt, black pepper, fresh thyme leaves (if using), and maple syrup to taste. Reheat gently over low heat for 5 minutes, stirring occasionally.
7. Adjust consistency: If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency. Taste and adjust seasoning as needed.
8. Serve warm: Ladle the soup into bowls and garnish with a drizzle of coconut milk or a sprinkle of fresh herbs if desired. Enjoy your comforting bowl of butternut squash soup!

Tips & Variations

For an extra depth of flavor, roast the butternut squash cubes in the oven with a drizzle of olive oil and a pinch of salt before adding them to the soup. Roasting caramelizes the sugars and adds a lovely smoky note.

If you prefer a spicier kick, add a pinch of cayenne pepper or smoked paprika during step 3. For a richer texture, substitute coconut milk with cashew cream or almond milk.

To make this soup gluten-free and nut-free, ensure your vegetable broth is certified gluten-free and use coconut milk as suggested.

Want to incorporate more vegetables? Try adding a peeled and chopped sweet potato or some diced apples for a subtle fruity sweetness.

For more delicious vegan and vegetarian recipes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or explore creative flavors with our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Nutrition Facts

Serving Suggestions

This butternut squash soup pairs wonderfully with a slice of crusty bread or a warm, soft vegan flour tortilla, like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. For added protein, serve alongside a fresh salad or a side of roasted chickpeas.

For a festive twist, garnish with toasted pumpkin seeds, a swirl of coconut cream, or fresh herbs such as parsley or thyme. This soup also makes an elegant starter for holiday meals or special occasions.

Conclusion

This vegetarian butternut squash soup is a true celebration of seasonal flavors and wholesome ingredients. Its creamy texture, balanced sweetness, and aromatic spices make it a comforting dish that’s perfect year-round, especially during cooler months.

Easy to prepare and packed with nutrition, it’s an ideal recipe for busy weeknights or leisurely weekend cooking.

By making this soup, you’re not only treating yourself to a delicious meal but also embracing a plant-based lifestyle that supports health and sustainability. Don’t forget to explore our other vegetarian and vegan recipes for more inspiration and delightful meals.

Whether you’re a seasoned cook or just starting out, this butternut squash soup is sure to become a favorite in your recipe collection.

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