Table of Contents
- Key Takeaways
- Why You’ll Love This Easy Butternut Squash Soup
- The Comfort Food You Didn’t Know You Needed
- Quick and Easy Recipes for Busy Weeknights
- A Soup That’s Naturally Sweet and Healthy
- Simple Ingredients with Deep Flavor
- Making the Most of Leftovers
- Notes & Tips
Key Takeaways
This easy recipe for vegan butternut squash soup is rich, creamy, and full of comforting fall flavor. It’s perfect for healthy dinners, weeknight meals, or anyone seeking a quick and easy recipe that’s both wholesome and satisfying.
Why You’ll Love This Easy Butternut Squash Soup
If you’re looking for easy recipes that are nourishing, comforting, and crowd-pleasing, this soup checks all the boxes. The velvety texture and subtle sweetness of butternut squash pair perfectly with warm spices and creamy coconut milk. At Betty Cooks (www.bettycooks.com), we love turning simple ingredients into soul-soothing meals—and this one is no exception.
The Comfort Food You Didn’t Know You Needed
There’s something magical about a bowl of butternut squash soup on a chilly evening. It’s the definition of cozy. Whether you’re vegan or just looking to enjoy more plant-based meals, this comforting soup feels like a warm hug in a bowl. And yes, it totally fits the bill for sweet easy recipes too—without any added sugar.
Quick and Easy Recipes for Busy Weeknights
We all have those evenings where dinner needs to happen fast. This soup is the kind of quick and easy recipe you’ll want to keep in your weeknight rotation. With just a bit of chopping and blending, you’ll have a hearty, healthy dinner on the table in no time. It also fits perfectly under the category of recipes for dinner and dinner recipes that won’t stress you out.
A Soup That’s Naturally Sweet and Healthy
Butternut squash has a natural sweetness that shines in this recipe. Paired with carrots and a splash of coconut milk, you get a balanced flavor that’s light, healthy, and indulgent all at once. This is one of those healthy recipes you can feel good about making on repeat.
Simple Ingredients with Deep Flavor
What’s great about this recipe is how much flavor you get from such humble ingredients. Onion, carrots, and a touch of spice elevate the squash to new levels. With a solid base of veggie broth and the creaminess of coconut milk, this soup becomes one of those vegan easy recipes that truly satisfies.
Making the Most of Leftovers
This soup stores beautifully in the fridge and even freezes well. You can batch-cook it as part of your meal prep routine, making it one of those easy recipes that helps you plan ahead. Enjoy it as is, or serve with warm bread or a crisp salad for a complete meal.
Notes & Tips
Roasting the butternut squash before adding it to the soup will deepen the flavor even more. Don’t skip the coconut milk—it adds that perfect finishing touch. And if you’re meal prepping, double the batch because you’ll be reaching for it all week long.
Easy Vegan Butternut Squash Soup
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk (plus extra for garnish, optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and carrots and sauté until softened, about 5-7 minutes.
- Add cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer uncovered for 20-25 minutes, or until the squash and carrots are fork-tender.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and adjust seasoning to taste.
- Serve hot with an optional swirl of coconut milk on top.
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