Easy Vegan Butternut Squash Soup
This easy vegan butternut squash soup is smooth, cozy, and packed with flavor for a quick weeknight dinner.
Servings: 4 servings
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.