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roasted-butternut-squash-soup-recipe

Roasted Butternut Squash Soup

A creamy and delicious vegan soup perfect for chilly days.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Vegan
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: Fresh thyme for garnish

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
  3. In a large pot, sauté onion and garlic until translucent.
  4. Add roasted squash, vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Blend the soup until smooth. Stir in coconut milk and adjust seasoning.
  6. Serve hot, garnished with fresh thyme if desired.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 600mg | Potassium: 600mg | Fiber: 4g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Butternut Squash, Soup, Vegan
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