From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Vegan Butternut Squash Soup
Instructions
1
In a large pot, saute the onion in the oil for 5 minutes. Add in the garlic and saute for an additional minute.
2
Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the squash and carrots are tender. Let cool slightly.
3
Add in the milk to the pot.
4
Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes.
5
Add additional S&P if needed.
6
Top with sauteed kale and ENJOY!!!
7
This soup is best served very warm.
My Calorie Intake
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Tips & Tricks (5)
- Roast the Squash First 🔥Roast butternut squash halves face-down at 400°F for 25-30 minutes before adding to the pot to concentrate natural sweetness and deepen flavor significantly.
- Bloom Your Sage in Oil 🌿Toast the dried sage in hot oil for 30 seconds before adding other vegetables to release its essential oils and create a more robust, aromatic base.
- Layer Your Aromatics 🧅Sauté garlic and ginger separately from onions and celery—add ginger with garlic in the final 30 seconds to prevent bitterness while maintaining its bright, spicy notes.
- Blend for Silky Texture 🥄Use an immersion blender for 1-2 minutes until completely smooth, then for extra creaminess without dairy, reserve some broth and blend separately for a luxuriously velvety consistency.
- Add Kale at the End ✨Stir in sautéed kale just before serving to preserve its texture and nutritional value, preventing it from becoming mushy in the hot soup.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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