Butternut Squash Soup Recipe Gluten Free Vegan Delight

Welcome to a cozy corner of comfort food that’s both wholesome and indulgent — today, we’re diving into a gluten-free vegan butternut squash soup recipe that’s perfect for any season. This soup is a velvety blend of roasted butternut squash, aromatic spices, and creamy coconut milk, making it a nourishing and flavorful dish.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this recipe is simple, satisfying, and free from common allergens.

Butternut squash is naturally sweet and packed with vitamins A and C, making this soup as nutritious as it is delicious. Plus, it’s incredibly versatile — enjoy it as a light lunch, a hearty dinner starter, or a warming snack.

Keep reading to discover everything you need to know to make this vibrant soup your new favorite go-to recipe!

Why You’ll Love This Recipe

This butternut squash soup is a celebration of simplicity and flavor. It’s:

• Gluten-free and vegan: perfect for those with dietary restrictions or anyone embracing a plant-based lifestyle.
• Rich and creamy: thanks to coconut milk, without any dairy.
• Easy to prepare: minimal ingredients and straightforward steps make it beginner-friendly.
• Nutritious and comforting: a great source of fiber, vitamins, and antioxidants.
• Customizable: easily adjusted to your spice preference or dietary needs.

Ingredients

• 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil or avocado oil
• 4 cups vegetable broth (ensure gluten-free)
• 1 cup canned coconut milk (full fat for creaminess)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional garnish: roasted pumpkin seeds, fresh parsley, or a drizzle of coconut cream

Equipment

• Large baking sheet
• Sharp knife and cutting board
• Large pot or Dutch oven
• Immersion blender or countertop blender
• Measuring spoons and cups
• Wooden spoon or spatula

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel, seed, and cube into roughly 1-inch pieces. Spread the cubes evenly on the baking sheet, drizzle with half the olive oil, and toss to coat.
3. Roast the squash: Place the baking sheet in the oven and roast for 25 to 30 minutes, or until the squash is tender and slightly caramelized. Stir halfway through roasting for even cooking.
4. Sauté the aromatics: While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
5. Add spices: Stir in the ground cumin, cinnamon, and nutmeg into the onion and garlic mixture. Cook for 1 minute to release the flavors.
6. Add roasted squash and broth: Transfer the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 10 minutes to blend the flavors.
7. Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
8. Add coconut milk: Stir in the coconut milk. Warm the soup on low heat for 5 minutes, but do not boil. Taste and season with salt and pepper as needed.
9. Serve: Ladle the soup into bowls and garnish with your choice of roasted pumpkin seeds, fresh parsley, or a swirl of coconut cream for extra richness.

Tips & Variations

“Roasting the butternut squash enhances its natural sweetness, creating a deeper flavor profile for the soup.”

• Make it spicy: Add a pinch of cayenne pepper or a diced jalapeño when sautéing the onions for a warming kick.
• Nut-free option: This recipe is naturally nut-free, but always double-check your broth ingredients.
• Boost the protein: Add cooked chickpeas or lentils into the soup before blending for extra protein and texture.
• Herbal twist: Garnish with fresh thyme, sage, or rosemary to complement the earthy flavors.
• Make it thicker or thinner: Adjust the amount of vegetable broth to reach your desired consistency.
• Storage: Refrigerate leftover soup in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a variety of sides and toppings. Here are a few ideas to elevate your meal:

• Crispy gluten-free bread: Perfect for dipping and soaking up every last drop.
• A fresh green salad: Try a simple arugula salad with lemon vinaigrette to balance the creaminess.
• Roasted nuts and seeds: Sprinkle toasted pumpkin seeds or sunflower seeds on top for crunch.
• Spiced chickpea topping: Roast chickpeas with your favorite spices and add as a protein-rich garnish.

For more delicious vegan recipes, check out my Lemon Ricotta Pasta With Arugula Recipe or warm up with a bowl from the Lectin Free Soup Recipes collection. If you’re looking for a refreshing treat afterward, don’t miss the tangy Lemon Straws Recipe!

Conclusion

This gluten-free vegan butternut squash soup is a testament to how simple ingredients can create extraordinary flavors. Its creamy texture, rich aroma, and vibrant color make it an inviting dish for any meal.

Whether you’re cooking for health, comfort, or both, this recipe offers a nourishing boost that’s easy to customize and enjoy.

Perfect for cozy nights in or as a show-stopping starter for guests, this soup is sure to become a staple in your kitchen. Feel free to experiment with the spices and garnishes to make it uniquely yours.

Happy cooking, and don’t forget to explore more flavorful recipes to keep your menu exciting!

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