How do I make vegan butternut squash soup creamy without using dairy?

To make vegan butternut squash soup creamy without dairy, use coconut milk, cashew cream, or blended silken tofu. These plant-based options add richness and smooth texture. Simply add 1 cup of coconut milk or soaked, blended cashews near the end of cooking, then blend the soup until smooth. This method enhances the soup's creaminess while keeping it fully vegan.

What spices work best in vegan butternut squash soup?

Common spices that complement vegan butternut squash soup include cinnamon, nutmeg, turmeric, and ground cumin. These spices bring warmth and depth to the naturally sweet squash. For a simple flavor, start with ¼ teaspoon each of cinnamon and nutmeg. For a savory twist, add ½ teaspoon of cumin and a pinch of chili flakes. Adjust spices to taste during cooking.

Can I make vegan butternut squash soup ahead and freeze it?

Yes, vegan butternut squash soup freezes well. Let the soup cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, stirring occasionally. This makes it easy to prepare meals in advance.

Is butternut squash soup a good option for a low-calorie vegan diet?

Yes, butternut squash soup is low in calories while providing fiber, vitamins A and C, and antioxidants. By using vegetable broth and avoiding heavy cream, the soup remains light but filling. A typical serving contains around 150-200 calories, making it suitable for weight-conscious vegans seeking nutritious meals.

How can I add protein to vegan butternut squash soup?

To boost protein in vegan butternut squash soup, add cooked lentils, white beans, or chickpeas during cooking. Tofu cubes or nutritional yeast are also good options for added protein and flavor. Adding these ingredients supports a balanced vegan meal without altering the soup's smooth texture significantly.

Vegan Butternut Squash Soup Recipe With Creamy Warm Spices

Name: Vegan Butternut Squash Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegan
Ingredients: – 2 tablespoons extra-virgin olive oil; – 1 large yellow onion, chopped; – ½ teaspoon salt; – 1 (3-pound) butternut squash, peeled, seeded, and cubed; – 3 garlic cloves, chopped; – 1 tablespoon chopped fresh sage; – ½ tablespoon minced fresh rosemary; – 1 teaspoon grated fresh ginger; – 3 to 4 cups vegetable broth; – Freshly ground black pepper to taste; – chopped parsley for serving; – pepitas for serving; – crusty bread for serving

Description

🎃 This Butternut Squash Soup Recipe offers a naturally creamy texture without any dairy, making it a comforting vegan option for chilly days.
🌿 Infused with warm spices and fresh herbs, it delivers deep, cozy flavors perfect for fall and winter meals.

Ingredients

– 2 tablespoons extra-virgin olive oil

– 1 large yellow onion, chopped

– ½ teaspoon salt

– 1 (3-pound) butternut squash, peeled, seeded, and cubed

– 3 garlic cloves, chopped

– 1 tablespoon chopped fresh sage

– ½ tablespoon minced fresh rosemary

– 1 teaspoon grated fresh ginger

– 3 to 4 cups vegetable broth

– Freshly ground black pepper to taste

– chopped parsley for serving

– pepitas for serving

– crusty bread for serving

Instructions

Getting started on this vegan butternut squash soup is as simple as gathering your ingredients and following along. Begin by heating 2 tablespoons extra-virgin olive oil in a large pot over medium heat, then add the chopped onion, salt, and pepper. Sauté until the onion softens, which takes about 5-8 minutes, filling your kitchen with a wonderful aroma.

Once the onion is ready, add the cubed butternut squash and cook, stirring occasionally, until it starts to soften, roughly 8-10 minutes.

Stir in the garlic, sage, rosemary, and ginger, cooking for 30 seconds to 1 minute until everything smells fragrant.

Pour in 3 cups of vegetable broth, bring to a boil, then cover and reduce heat to simmer until the squash is tender, about 20-30 minutes.

Let the mixture cool slightly before blending in batches until smooth and creamy; add up to 1 more cup of broth if it’s too thick.

Finally, season to taste with salt and pepper, and serve garnished with chopped parsley and pepitas, alongside crusty bread.

Notes

🛒 Purchase a butternut squash around 3 pounds for optimal quantity.
🌿 Substitute dried herbs with 1 teaspoon each of dried sage and rosemary if fresh is unavailable, adjusting amounts to taste.
❄️ Use frozen cubed butternut squash to save time; reduce simmering to about 15 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl

Keywords: butternut squash soup, vegan soup, creamy squash soup, warm spiced soup