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Vegan Butternut Squash Soup
Butternut Squash Soup is delicious anytime of the year. Better yet, it’s vegan and contains some very wholesome and nutritious ingredients! Rich in flavor, this recipe pairs perfectly with a sandwich.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 260 kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 5 lb butternut squash
- 1 lemongrass stalk finely chopped (or 2 teaspoons lemon zest)
- 1 Tablespoon minced ginger
- 1 Tablespoon Minced Cilantro
- 4 cups vegetable broth
- 1 can coconut milk
Instructions
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Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until the onion is soft and the garlic is fragrant.
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Add the ginger and lemongrass. Cook for 2 more minutes.
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Add the squash to the pot and cook for 5 minutes.
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Add the stock and cilantro. Bring to a low boil. Cook for 15 minutes or until the squash is tender enough for a fork to easily pierce. Remove from the heat and allow to cool slightly.
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Using an immersion blender, blend the squash mixture until smooth.
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Return to the heat and add 3/4 of the can of coconut milk and reserve the rest for garnish. Simmer for another 5 minutes.
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Serve with shaved coconut, chopped cilantro, and chopped chilies if desired.
Nutrition Facts
Vegan Butternut Squash Soup
Amount Per Serving
Calories 260
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 959mg42%
Potassium 690mg20%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 12562IU251%
Vitamin C 27mg33%
Calcium 83mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.