Creamy Vegan Butternut Squash Soup with Roasted Vegetables
Warm up your winter nights with this Creamy Vegan Butternut Squash Soup with Roasted Vegetables. This delightful dish combines the natural sweetness of roasted butternut and acorn squash with a medley of vibrant vegetables, creating a rich and creamy texture without any dairy. Perfect for busy weeknights or cozy gatherings, this soup is not only nourishing but also incredibly versatile. Whether enjoyed on its own or paired with crusty bread, it promises to be a hit with the entire family. Easy to prepare and make-ahead friendly, this recipe allows you to savor wholesome flavors while prepping for the week ahead. Dive into this comforting bowl of goodness and enjoy the warmth it brings!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 butternut squash (halved and seeds removed)
- 1 acorn squash (halved and seeds removed)
- 2 tablespoons olive oil
- 1/2 cup vegetable stock
- 1–2 cans full-fat coconut milk
- 2 cups broccoli florets
- 4 large carrots (diced)
- 2 cups mushrooms (sliced)
- pinch of salt
Instructions
- Preheat oven to 400°F. Place halved squashes cut-side up on a deep cookie sheet and lightly coat with olive oil.
- Add a small amount of water to the pan and bake for about 1 hour until tender.
- Scoop out the flesh into a dutch oven. Add vegetable stock and one can of coconut milk; blend until smooth.
- Stir in salt and adjust seasoning with optional ground cinnamon.
- For extra creaminess, add the second can of coconut milk and blend again.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg