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It’s soup season in the Martino household, which is kind of the coziest season of all to be honest! 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.  Soups are so nutritious! I’ve recently put my perfecting touches on this Vegan Butternut Squash Soup that is so easy to make and really healthy.

I made a big batch recently and dropped it off to my girlfriends at their front doors, and they were both texting me that night saying how delicious it is! So here is my digital friendship offering to you…make double and freeze some for those hectic holiday weekdays! I would say this recipe serves 4-5.

Ingredients…

• 4 lbs fresh or frozen butternut squash cubes 
• 4-5 shallots, peeled and chopped
• 2 carrots, peeled and chopped
• 1 apple, peeled, cored, and chopped
• 5 cloves garlic, crushed and chopped
• 4 cups vegetable stock
• 1/2 can of coconut cream
• 5-6 leaves of fresh sage, torn, plus more for garnish
• 1/2 teaspoon paprika
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tbsp extra virgin olive oil, plus more for garnish
• salt and pepper, to taste

Directions…

1. Begin by heating the 2 tbsp extra virgin olive oil in a large pot over medium heat. 
2. Add the shallots and garlic, and sauté until fragrant and translucent (approximately 5 minutes). 
3. Add the apple and carrots to the pot and sauté 5 minutes more. Add a pinch of salt. 
4. Pour the vegetable stock, butternut squash cubes, sage, paprika, cinnamon, and nutmeg into the pot. 
5. 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.) 
6. Remove the lid, stir in the coconut cream, and turn off the heat. 
7. 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!
8. 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! 

Vegan Butternut Squash Soup

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Blend Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4 people

Calories 496 kcal

Equipment

• Immersion Blender or Upright Blender

Ingredients

1x2x3x

• 4 lbs fresh or frozen butternut squash cubes
• 4-5 shallots, peeled and chopped
• 2 carrots, peeled and chopped
• 1 apple, peeled, cored, and chopped
• 5 cloves garlic, crushed and chopped
• 4 cups vegetable stock
• ½ can coconut cream
• 5-6 leaves fresh sage, plus more for garnish
• ½ tsp paprika
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tbsp extra virgin olive oil, plus more for garnish
• salt and pepper, to taste

Instructions

 

• 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 496 Calories 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.

Keyword Butternut Squash, soup, Vegan

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Photographs by Julia Dags | Copyright © 2022 Happily Eva After, Inc. All Rights Reserved.