Vegan Butternut Squash Soup
Easy and delicious Vegan Butternut Squash Soup Recipe– this easy soup recipe comes together in just one pot and is the perfect fall meal! I’m excited that soup season is here and I know you’re going to love this one!
Author: Food with Feeling
Meal Type: Milk Free
Cuisine: American
Difficulty: EASY
Prep. Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 182 kcal per serving
Ingredients
- ½ - white onion
- 1 tbsp - olive oil
- 4 clove - garlic
- 1 - butternut squash
- 4 - carrots
- 3 stick - celery
- 4 cups - vegetable broth
- grated ginger
- 1 tsp - dried sage
- salt & Pepper
- 1 cup - milk
- sauteed kale
Instructions
- In a large pot, saute the onion in the oil for 5 minutes. Add in the garlic and saute for an additional minute.
- 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.
- Add in the milk to the pot.
- 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.
- Add additional salt and pepper if needed.
- Top with sauteed kale and enjoy!
- This soup is best served very warm.
Nutrition
Energy: 182 kcal | Total Fat: 3 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 2 mg | Total Carbs: 38 g | Fiber: 8 g | Sugars: 11 g | Proteins: 5 g | Sodium: 615 mg | Polyunsaturated: 1 g | Monounsaturated: 1 g
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