Vegan Butternut Squash Soup with a Kick!

It’s time for another healthy recipe of the week. Here’s a quick, easy one for a delicious vegan butternut squash soup. It’s filled with vitamins and will help to keep you warm all winter long. Without cream or milk, it’s perfect for vegans too! With peppers, onions, and garlic, it’s got a nice kick of spices as well. 

Did you know that butternut squash is not only tasty but also contains a healthy dose of vitamins, minerals, fiber, and antioxidants? Well, yes it does! 

Related: The Best Quinoa Bowl for a Healthy Diet

What’s so Healthy about Vegan Butternut Squash Soup?

According to Healthline.com, one cup (205 grams) of cooked butternut squash provides:

Calories: 82
Carbs: 22 grams
Protein: 2 grams
Fiber: 7 grams
Vitamin A: 457% of the Reference Daily Intake (RDI)
Vitamin C: 52% of the RDI
Vitamin E: 13% of the RDI
Thiamine (B1): 10% of the RDI
Niacin (B3): 10% of the RDI
Pyridoxine (B6): 13% of the RDI
Folate (B9): 10% of the RDI
Magnesium: 15% of the RDI
Potassium: 17% of the RDI
Manganese: 18% of the RDI

It’s practically like eating a bowl of vitamins and minerals without having to swallow a pill. What are you waiting for? This soup is one you and your family will love.

Related: Potato Leek Soup Recipe

Vegan Butternut Squash Soup

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Nutritional Information (per serving)
Calories 147 Protein 5 Fiber 23 Carbs 5 Fat 1

Ingredients:

2 Tbsp. olive oil
2-1/2 cups chopped onion
4 cloves garlic, minced
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
5-1/2 cups vegetable broth
1 tsp. crushed red pepper
3 tsp. chopped fresh thyme
Salt and pepper (to taste)

Related: 10 Insanely Good Broth Bowl Recipes

Instructions:

Heat oil in large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. stir in garlic and sauté for about 1 more minute. Add squash, broth, and red pepper and bring mixture to a boil. Reduce heat to medium, cover, and simmer until squash is soft, about 45 minutes. Cool slightly.

Once it’s cooled, puree soup in batches in a blender until smooth. Return pureed squash mixture to the pot. Add 1 teaspoon of thyme and stir. If desired, thin soup with more broth, then simmer 5 more minutes. Season with salt and pepper. Ladle soup into 6 bowls, sprinkle with remaining thyme, and enjoy!

5 from 4 votes

Print

Vegan Butternut Squash Soup

Course Soup

Prep Time 15 minutes

Cook Time 1 hour

Servings 6 bowls

Ingredients

• 2 Tbsp. olive oil
• 2-1/2 cups chopped onion
• 4 cloves garlic minced
• 1 butternut squash peeled, seeded, and cut into 1-inch pieces
• 5-1/2 cups vegetable broth
• 1 tsp. crushed red pepper
• 3 tsp. chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Heat oil in a large pot over medium-high heat.
2. Add onions and sauté until tender, about 10 minutes.
3. Add garlic and sauté, stirring, for about 1 more minute.
4. Add squash, broth, and red pepper and bring mixture to a boil. Reduce heat to medium, cover, and simmer until squash is soft, about 45 minutes.
5. Cool slightly.
6. Once it’s cooled, puree soup in batches in a blender until smooth. Return pureed squash mixture to the pot.
7. Add 1 teaspoon of thyme and stir.
8. If desired, thin soup with more broth, then simmer 5 more minutes.
9. Season with salt and pepper.

10. Ladle soup into 6 bowls, sprinkle with remaining thyme (basil is a nice garnish as well.

What do you think of this vegan butternut squash soup recipe? Are you vegan? Do you ever eat vegan meals? This one is definitely worth a try.

Sharing is caring!