I love making big batches of soup in the fall and winter that I can heat up for dinner, lunch, or even for a snack if I’m working late. I’ve recently put my perfecting touches on this Vegan Butternut Squash Soup that is so easy to make and really healthy.
Begin by heating the 2 tbsp extra virgin olive oil in a large pot over medium heat.
Add the shallots and garlic, and sauté until fragrant and translucent (approximately 5 minutes).
Add the apple and carrots to the pot and sauté 5 minutes more. Add a pinch of salt.
Pour the vegetable stock, butternut squash cubes, sage, paprika, cinnamon, and nutmeg into the pot.
Bring to a boil, lower heat, and set to simmer with a lid on for approximately 25 minutes. (You can simmer for up to an hour.)
Remove the lid, stir in the coconut cream, and turn off the heat.
Using an immersion blender, blend the soup until smooth. You can also blend it in a blender, working in batches BUT make sure the soup has cooled before you blend it!
Taste the soup, and add more salt and pepper depending on how you like it. Ladle the soup into bowls, top with a drizzle of extra virgin olive oil and a sprig of sage. Enjoy!
Nutrition
Nutrition Facts
Vegan Butternut Squash Soup
Amount Per Serving (8 oz)
Calories 496Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 16g100%
Sodium 985mg43%
Potassium 1993mg57%
Carbohydrates 75g25%
Fiber 13g54%
Sugar 20g22%
Protein 8g16%
Vitamin A 53857IU1077%
Vitamin C 104mg126%
Calcium 258mg26%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.