Vegan Butternut Squash Soup

Delicious Vegan Carrot butternut squash soup

Creamy and delicious vegan carrot butternut squash soup recipe!

Butternut squash soup is a classic and one of my favourites. I used butternut squash grown in my garden for this recipe but you can use fresh or frozen squash for this recipe. It is rich, delicious, creamy and entirely plant-based. This vegan carrot butternut squash soup recipe is best served hot and the perfect comfort food for a cold fall or winter day!

Vegan carrot butternut squash soup

How to make vegan carrot butternut squash soup

Step 1: Preheat your oven to 400F and prepare your veggie roasting tray with vegan butter, oil or parchment paper.

Step 2: Prepare your butternut squash and carrots. Peel and chop the veggies then add the olive oil and spices and mix together. The combination of the carrot and butternut squash makes for a hearty and creamy soup. Place the veggies in the oven for approx 30min.

vegan carrot butternut squash soup

Step 3: Sautee the onions, garlic and remaining spices on low heat. Then add your roasted butternut squash and carrots once cooked.

Step 3: Next add the coconut milk, water, and salt + pepper to your pot. Stir gently and simmer on low heat for a few minutes until the flavours are all well mixed.

Step 4: With an immersion blender or blender, mix all soup ingredients together and serve with pepper and coriander on top. Note: if you are using a regular blender, make sure you cool the soup off a bit before blending.

vegan carrot butternut squash soup
I used home grown squash from my veggie garden for the recipe

Is this recipe dairy and gluten free?

Yes! This vegan carrot butternut squash soup recipe is 100% gluten free and dairy free.

Can the vegan carrot butternut squash soup be stored?

Absolutely. You can store the soup in the fridge for 3-4 days. You can also freeze the soup and unthaw it later. Just place the soup in a plastic container once fully cooled and place in the freezer.

I don’t have an immersion blender. Can I use a regular blender?

Yes you can use a regular blender or high speed blender instead. Just make sure you cool the soup off completely before blending.

Can I use coconut cream instead of coconut milk?

Yes absolutely! The soup will taste even creamier so you may need to add some extra water to the recipe.

vegan carrot butternut squash soup

Vegan Carrot Butternut Squash Soup

Dale Lockhart
Creamy and delicious vegan carrot butternut squash soup recipe
Prep Time 15 mins
Cook Time 45 mins
Servings 4

Ingredients
  

Roasted Carrot and Squash Ingredients

  • 1 butternut squash medium squash
  • 4 carrots medium carrots
  • 1 tbsp olive oil coconut oil can also be used
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried basil

Remaining Soup Ingredients

  • 1 tbsp olive oil
  • 1 diced onion medium onion
  • 2-3 cloves crushed garlic
  • 1 tsp turmeric powder
  • 1 tsp nutmeg powder
  • 1 tsp cumin powder
  • 1 tsp crushed ginger
  • 2 cans coconut milk
  • 1 cup water
  • 1 tbsp maple syrup optional
  • 1 pinch coriander add on top of soup before serving
  • 1 pinch salt + pepper add on top of soup before serving

Instructions
 

  • Preheat oven to 400F. Prepare a tray to roast the veggies lined with parchment paper or veggie oil/vegan butter.
  • Peel the carrots and butternut squash. Chop and place into a large bowl. Add the olive oil, salt and pepper, basil powder and mix until the veggies are coated. Place on cooking tray and roast in the oven for approx 30min.
  • In a large pot, place the diced onion, crushed garlic cloves, ginger, olive oil, cumin, turmeric, nutmeg. Simmer on low heat for a few minutes until the onions are cooked.
  • Once the carrots and butternut squash are done roasting, add them to the pot and mix with the onions and other ingredients.
  • Add the coconut milk, water and maple syrup. Simmer for a few minutes to let the flavours combine.
  • Remove heat and blend the ingredients together using an immersion blender or regular blender.
  • Top with corriander and salt + pepper and serve!

Notes

  • This vegan carrot butternut squash soup recipe is 100% gluten free and dairy free.
  • You can store the soup in the fridge for 3-4 days. You can also freeze the soup and unthaw it later. Just place the soup in a plastic container once fully cooled and place in the freezer.
  • If you don’t have an immersion blender, you can use a regular blender or high speed blender instead. Just make sure you cool the soup off completely before blending.
  • The soup will taste even creamier if you use coconut cream instead of coconut milk. If using coconut cream, you may need to add some extra water to the recipe.

Looking for dessert? Check out my vegan chocolate chip zucchini loaf recipe here!

Let me know what you think of the vegan carrot butternut squash soup recipe in the comments below!

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