Vegan Butternut Soup (Print-Friendly Version)
# What You'll Need:
→ Vegetables
01 -
1 big carrot, chopped up
02 -
2 garlic cloves, finely chopped
03 -
1 onion, chopped up
04 -
1 hefty butternut squash, peeled, seeded, and cut into cubes
→ Broth
05 -
950 ml of chicken or veggie stock
→ Seasonings
06 -
Ground cinnamon, 1/4 teaspoon
07 -
Pinch of nutmeg, 1/4 teaspoon
08 -
Salt and cracked pepper, add what tastes good to you
→ Fats
09 -
2 tablespoons unsalted butter or olive oil
# Step-by-Step Directions:
01 -
Pour the soup into bowls. Give it a little flair with a swirl of cream, toasted pumpkin seeds, or a sprinkle of herbs on top. Enjoy it hot.
02 -
Taste your soup. Add more pepper, salt, or spices if it needs it. Swirl in some cream or coconut milk if you want it extra smooth.
03 -
Use a stick blender to make the soup nice and velvety right in the pot. Or let it cool a bit and pop it in a blender in batches for the same result.
04 -
Take the roasted squash and carefully scoop out the insides. Dump that into your pot with the sautéed veggies. Pour in the broth and bring it up to a soft simmer.
05 -
While your squash is roasting, heat butter or oil in a big pot over medium. Toss in the onion, garlic, and carrot. Stir it around for 5–8 minutes so the onions get soft. Mix in the nutmeg and cinnamon now too.
06 -
Set your oven to 220°C. Slice the squash longways, scoop out the seeds, and brush with oil. Sprinkle with salt and pepper. Lay the squash cut-side down on a parchment-lined tray and roast for about 45 minutes. You’ll know it's done when a fork slides in easily.
# Helpful Notes:
01 -
Roasting the squash brings out a caramel sweet flavor and gives your soup a richer taste.
02 -
You can stash leftovers in a sealed container in the fridge for up to 4 days or freeze for 3 months.
03 -
Want a creamy soup without dairy? Just use coconut milk instead of cream.
04 -
Feel free to change things up by tossing in apple, sage, or a potato.