Vegan Creamy Butternut Squash Soup

Vegan Creamy Butternut Squash Soup

Fill your kitchen with the cozy scent of fresh rosemary and simmering vegetables, and fill your belly with this nourishing, dairy-free butternut squash soup.

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Serves: 4
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This simple soup from the Mostly Plant-Based cookbook uses squash and potatoes to achieve a silky, creamy texture, perfect for serving with crusty bread or a vegan grilled cheese.

What you need:

1 tablespoon olive oil
½ small yellow onion, chopped
4 cloves garlic, minced
1 medium butternut squash, peeled, seeded, and cubed
1 large Russet potato, scrubbed and chopped
1 large carrot, peeled and chopped
3 cups low-sodium vegetable broth
1 tablespoon minced fresh rosemary
⅛ teaspoon ground nutmeg
1 teaspoon salt
⅛ teaspoon ground black pepper
Roasted pepitas, for topping
Vegan sour cream, for topping

What you do:

  1. In a large pot over medium heat, warm oil. Add onion and cook, stirring frequently, until softened, 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
  2. Add squash, potato, carrot, broth, rosemary, nutmeg, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are tender, 15 to 20 minutes. Using an immersion blender, blend soup until smooth. 
  3. Serve warm, topped with a sprinkle of pepitas and a dollop of vegan sour cream.
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