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Creamy One-Pot Vegan Butternut Squash Soup: Easy 30-Minute Recipe

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A quick and easy creamy vegan butternut squash soup made in one pot in just 30 minutes. No roasting required, just simple ingredients for a velvety, comforting bowl of soup.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • 1 teaspoon salt, plus more to taste
  • Freshly cracked black pepper, to taste
  • Optional garnishes: extra coconut milk, pumpkin seeds, red pepper flakes, fresh thyme or sage

Instructions

  1. Prep the squash: Cut off both ends of the squash, then cut in half crosswise. Peel with a vegetable peeler. Cut the neck into 1-inch cubes. Cut the bulb in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Sweat the aromatics: Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon olive oil or water. Add the onion and a pinch of salt. Cook for 4-5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
  3. Add the squash and broth: Add the cubed squash and vegetable broth. Stir, scraping up any browned bits from the bottom.
  4. Simmer until tender: Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until squash is fork-tender.
  5. Blend until silky: Remove from heat. Use an immersion blender to blend until smooth. Alternatively, carefully blend in batches in a regular blender, removing the center cap to let steam escape.
  6. Finish with coconut milk and seasoning: Stir in the coconut milk and maple syrup. Season with salt and pepper to taste. Adjust consistency with more broth if needed.
  7. Serve: Ladle into bowls and garnish as desired. Serve hot.

Notes

For oil-free, sauté onions in a splash of vegetable broth instead of oil. Full-fat coconut milk is essential for creaminess; do not use light coconut milk. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop or microwave.

Nutrition

Keywords: vegan butternut squash soup, creamy vegan soup, one-pot soup, easy butternut squash soup, 30-minute soup, dairy-free soup, gluten-free soup

Find it online: https://ovenmila.com/creamy-one-pot-vegan-butternut-squash-soup-easy-30-minute-recipe/