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butternut squash soup

Vegan Butternut Squash Soup

Print Recipe
Delicious fall recipe made with butternut squash, ginger, and turmeric.
Course Appetizer, Soup
Cuisine American
Keyword budget friendly, budget friendly vegan recipe, butternut squash, easy vegan soup, healthy vegan soup, mind blowing soups, squash recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 128
Author carleigh

Equipment

Ingredients

  • 1 large butternut squash seeds removed, halved and scored
  • 1 yellow onion peeled and quartered
  • 3 heads garlic tops sliced off
  • 3 sprigs thyme
  • 1 tsp paprika
  • ½ tsp Salt & pepper
  • 1 tbsp extra virgin olive oil
  • 2 ½ cup vegetable broth
  • ½ tsp minced ginger
  • ½ tsp turmeric
  • 1 cup full fat coconut milk or vegan heavy cream

Garnish

  • Pumpkin seeds
  • Thyme sprigs

Instructions

  • Preheat the oven to 400F. Line a baking sheet with parchment paper.
  • Add the squash, onion, garlic and thyme to the baking sheet. Drizzle everything lightly with olive oil and add paprika, salt and pepper. Roast for 40 minutes, until the squash is fully cooked. If the onion and garlic are cooked before the squash, remove them from the sheet pan and allow the squash to cook for an additional 10 to 15 minutes.
  • Add the squash, apart from the skin, and remaining ingredients to a large pot. Using an immersion blender, combine until you have a smooth, creamy soup, adjusting the amount of broth to achieve a desired consistency. Enjoy immediately.

Nutrition

Calories: 128kcal | Carbohydrates: 8.6g | Protein: 1.9g | Fat: 10.5g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.1g | Sodium: 321.5mg | Potassium: 172.9mg | Fiber: 0.7g | Sugar: 1.6g | Vitamin A: 195.8IU | Vitamin C: 7.2mg | Calcium: 37.4mg | Iron: 1.6mg