Butternut squash soup is a classic autumn and winter dish. It's easy to make, comforting, and delicious. This vegan version is perfect for those who follow a plant-based diet or are looking for a healthy and nutritious meal option. The soup is creamy, flavorful, and packed with vitamins and minerals. It's also a great way to use up any leftover butternut squash you may have from other recipes.
Growing up, my mother made butternut squash soup every fall. It was always a family favorite, and I looked forward to it every year. When I became a vegan, I was worried that I wouldn't be able to enjoy this dish anymore. However, I discovered that it's easy to make a delicious vegan version by substituting animal-based ingredients with plant-based ones. Now, I make this soup regularly, and it always brings back fond memories of my childhood.
- 1 medium butternut squash, peeled, seeded, and chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
- Add the chopped butternut squash to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes, stirring frequently, until the squash is slightly browned.
- Add the vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, until the butternut squash is soft and tender.
- Using an immersion blender or a regular blender, puree the soup until it's smooth and creamy. Be careful when blending hot liquids.
- Taste the soup and adjust the seasoning as needed. If the soup is too thick, add more vegetable broth or water to thin it out.
- Serve the soup hot, topped with croutons, toasted pumpkin seeds, or a drizzle of olive oil.
This vegan butternut squash soup is perfect for a cozy night in or as a warming lunch during the colder months. It's also a great starter for a dinner party or holiday gathering. Serve it with a side salad or some crusty bread for a complete meal. Leftovers can be stored in the fridge for up to five days or frozen for later use.
You must log in to post a comment.