Vegan Butternut Squash Soup

Growing up, every fall my mom would make butternut squash soup, because it was an easy thing to make on a weekend, and it could be frozen and reheated throughout the week. It was a fall staple, cold weather meant butternut squash soup.

butternut squash soup

But now I live in Texas and the weather is never really cold. But since I really wanted butternut squash soup, I had to turn down the AC and pretend I lived somewhere with more than one and a half seasons. This is a super easy recipe, and I used my slow cooker for it, but it could also be done on the stove.

You need:

1 medium butternut squash

2 cups veggie stock

3 cloves garlic, minced

1 teaspoon dried/ground sage

1 medium white onion, roughly diced

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons paprika

1/2 cup coconut milk

butternut squash ingredients

Note: You can substitute chicken or other stock for veggie stock and heavy cream for coconut milk if you don’t want to make it vegan.

The hard part of this recipe is cubing the butternut squash. But, you can make it a lot easier by cutting it into quarters, and once you’ve removed the seeds and guts, roast it at 400F for about 20 minutes. Let it cool and chop it up. It should be soft, but not cooked through.

Here’s the easy part:

All you have to do is throw everything except the coconut milk into the slow cooker for about five or six hours, on high. Then when the squash mushes easily and the onions are somewhat clear, grab a stick blender and blend everything up, and then add the coconut milk, blending until it’s all nice and creamy. I garnished mine with black pepper and scallions, but you can use whatever suits you.

Also for anyone concerned and keeping track, here’s the basic nutritional info, based on one serving being 1 cup of soup.

  • Calories: 103
  • Fat: 3.8g
  • Cholesterol: 0mg
  • Sodium: 8mg (varies based on how much salt you add)
  • Potassium: 557.6mg
  • Carbs: 18.7g
  • Fiber: 3.2g
  • Sugar: 4g
  • Protein: 1.7g
  • Vitamin A: 297%
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