Whether it’s soup season or not this creamy vegan butternut squash soup is full of vitamins & will hit the spot! Skip the boxed soup and make your own with just a few simple ingredients. Plus you will get more for your $$ making a big batch at home without all the added sugars and nasty ingredients from the store-bought version.
A time-saving tip here is to use cup-up butternut squash, unless you like to roast a whole one then go for it! I prefer someone else to do the work for me! Also, you could add everything to a crockpot and cook high for 3-4 hours then blend.
Some fun facts about Butternut Squash;
It’s a great hydrator. One serving of butternut squash is roughly 87% water, which can help keep you hydrated.
It’s good for your immunity. Like other orange-colored fruits and vegetables, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system.
In place of the usual heavy cream, there is light coconut milk to keep it creamy but with some good fats from coconut milk and no added sugars from heavy cream. You can sub for another plant-based milk, just not sure of the creaminess factor then.
Balancing the sweetness of the squash with the tartness of the apples really brings through all the flavors in this dish. Adding in the aromatic spices and topping off with pumpkin seeds or even pomegranate seeds is the winning touch.
Freezer friendly and great for meal prep. Oh and one of my recipes featured in my Sugar Reset Challenge that I host throughout the year. Check back often to see when the next one is launching – a great way to break that sugar habit and replace it with a healthier one.
Creamy Vegan Butternut Squash Soup
- 1 large package cubed butternut squash
- 1 yellow onion (chopped)
- 2 cloves garlic, chopped
- 1/4 cup olive oil
- 1 granny smith apple (cored & chopped)
- 1 honeycrisp apple (cored & chopped)
- 1 box low sodium vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 cup light coconut milk
- chopped fresh sage/rosemary (optional)
- top with pumpkin seeds or pomegranate seeds (optional)
- In a large pot, heat oli over medium heat. Add in chopped onions and garlic. Sautee 5 minutes. Be careful not to burn garlic
- Add in chopped squash, chopped apples and pour vegetbale stock over. Bring to a boil, then let simmer 20 minutes until soft.
- Add spices and coconut milk. Stir and let simmer a few more minutes.
- With an immersion blender, blend until smooth. Or work in batches in a blender
- Enjoy with topped pumpkin seeds, fresh herbs. Store leftovers in the fridge for 4 days or freeze for up to 6 months.