Description
A light and creamy (without cream!) vegan butternut squash soup flavored with warm spices, carrots, and optional apple for natural sweetness. Nourishing, wholesome, and comforting.
Ingrédients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated (optional for warmth)
- ½ tsp turmeric
- ½ tsp smoked paprika (optional for depth)
- 4 cups vegetable broth
- 1 medium carrot, chopped
- 1 medium apple (Granny Smith or Honeycrisp), chopped (optional for sweetness)
- Salt & black pepper, to taste
- Garnish: roasted pumpkin seeds, chopped parsley, swirl of coconut milk (optional, still vegan)
Instructions
- Sauté aromatics: Heat olive oil in a large pot. Add onion, garlic, and optional ginger. Cook until softened.
- Season base: Add turmeric and smoked paprika. Cook 1 minute to release flavors.
- Add vegetables: Stir in butternut squash, carrot, and apple. Cook for 5 minutes.
- Simmer: Pour in vegetable broth. Bring to boil, reduce heat, simmer 20–25 minutes until squash is tender.
- Blend: Puree with immersion blender until smooth and creamy.
- Season & serve: Add salt, pepper, and garnish with pumpkin seeds or parsley.
Notes
For a richer flavor, roast the butternut squash and carrot before adding them to the pot. This adds caramelized sweetness and depth.
- Temps de préparation: 15 minutes
- Temps de cuisson: 30 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: Vegan
Nutrition
- Portion: 1 bowl (about 1 ½ cups)
- Calories: 160
- Sucre: 8g
- Sodium: 400mg
- Graisse: 6g
- Graisse saturée: 1g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 24g
- Fibres: 6g
- Protéine: 3g
- Cholestérol: 0mg