Sweet Vegan Butternut Squash Soup Recipes

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VEGAN BUTTERNUT SQUASH SOUP



Vegan Butternut Squash Soup image

Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

1 large butternut squash (4 to 4-1/2 pounds)
1 medium onion, chopped
1 medium tart apple, peeled and coarsely chopped
1 tablespoon olive oil
6 garlic cloves, minced
4 teaspoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups vegetable broth
Optional: Fresh thyme leaves and cracked black pepper

Steps:

  • Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out flesh; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.

Nutrition Facts : Calories 148 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 750mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 8g fiber), Protein 3g protein.

BUTTERNUT SQUASH SWEET POTATO SOUP



Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  • Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

VEGAN BUTTERNUT SQUASH SOUP



Vegan Butternut Squash Soup image

This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!

Provided by The Simmering Pot

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 20

2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic
1 (2 inch) piece ginger, minced
1 ½ teaspoons salt, divided
½ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon paprika
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon red pepper flakes
1 butternut squash, peeled and chopped
1 yam, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 quart water, or as needed
2 tablespoons maple syrup
1 tablespoon apple cider vinegar

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
  • Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
  • Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g

SWEET VEGAN BUTTERNUT SQUASH SOUP



Sweet Vegan Butternut Squash Soup image

This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired.

Provided by Happy as a Yam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
1 medium butternut squash, halved and seeded
1 medium sweet potato, halved
4 cloves garlic, minced
8 leaves fresh sage, or to taste
1 tablespoon maple syrup
4 cups vegetable broth, divided
2 bay leaves, or more to taste
1 cinnamon stick
1 tablespoon fresh thyme
1 teaspoon salt
ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
  • Place butternut squash and sweet potato cut-sides down on the baking sheet.
  • Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
  • While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
  • Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
  • Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 39 g, Fat 7.4 g, Fiber 6.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 724.4 mg, Sugar 10.2 g

VEGAN BUTTERNUT SQUASH SOUP



Vegan Butternut Squash Soup image

A delicious, vegan butternut squash soup. It's a version of a well-known soup recipe that's easily adjusted to your own preference, but is also amazing as-is!

Provided by misslittlelady

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

3 butternut squashes - peeled, seeded, and diced
4 cups vegetable broth
3 small potatoes, peeled and diced
1 onion, thinly sliced
4 carrots, peeled and diced
1 clove garlic, minced
1 (14 ounce) can coconut milk
salt and ground black pepper to taste

Steps:

  • Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
  • Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 83.4 g, Fat 14.9 g, Fiber 14.1 g, Protein 9.3 g, SaturatedFat 12.5 g, Sodium 368.1 mg, Sugar 15.5 g

VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK



Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk image

Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.

Provided by kochbiene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 57m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 small onion, chopped
1 (1 1/2 inch) piece fresh ginger root, minced
1 butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 carrot, chopped
1 apple - peeled, cored, and chopped
4 cups vegetable broth
1 (14 ounce) can coconut milk
salt and freshly ground pepper to taste
1 small lemon, juiced
1 teaspoon maple syrup, or to taste

Steps:

  • Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
  • Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 47.8 g, Fat 25.2 g, Fiber 9.4 g, Protein 6.1 g, SaturatedFat 19.2 g, Sodium 523.8 mg, Sugar 14 g

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