Vegan Butternut Squash Soup
10 min Prep, 20 min Cook
One food I love to cook with during this cold season is squash. There are so many different ways to prepare this delicious gourd, but a simple and favorite recipe of mine is a rich and decadent butternut squash soup. Just imagine curling up on the sofa with a generously sized bowl of something warm and filling to nosh on, listening to Christmas music and enjoying a cozy night in.
Butternut Squash has an abundant amount of dietary fiber (for proper digestion), folate (a great vitamin to consume during pregnancy), vitamins A C and E (an antioxidant power trio), and vitamin B6 (encourages healthy hair skin and nails).
This soup recipe is quite simple and I recommend making a big batch so you can enjoy leftovers for days to come.
A healthy vegan soup recipe that is perfect for a cozy night in.
In a large pot, saute the onion in the coconut oil until the onion turns translucent.
Once the onion is translucent, add the 2 cups of water and 1 cup on vegetable stock to the pot.
Bring the water and stock to a boil, then add the cubed butternut squash and boil the squash until tender.
Once the squash is tender, turn the heat on the stove to medium, and add the carrots, apple, coconut milk and seasonings.
Stir and keep on medium heat for 20 minutes.
Transfer to a blender or use an immersion blender to blend until all the ingredients are well mixed and the soup is creamy.
Serving Size 307.5 g
|Amount Per Serving|
|Calories 163.2 cals||8%|
|% Daily Value*|
|Kilojoules 685.7 kJ||8%|
|Fat 7.1 g||11%|
|Sodium 511.9 mg||22%|
|Carbohydrate 18.2 g||6%|
|Protein 4.4 g||9%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|