Butternut Squash Soup (Vegan)

Butternut Squash Soup (Vegan)
Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 295.38 calories, 7.32g protein, 18.77g fat, 30.42g carb, 5.92g dietary fiber, 7.36g saturated fat, 8.26g total sugar, 0.0g added sugar
Significant source for: Fiber, Magnesium, Copper, Manganese, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Vitamin B-6, Vitamin K (phylloquinone).


6 Servings

3  tablespoons olive oil

2  medium yellow onions, diced

6  cups cubed butternut squash

4  cloves garlic, minced

5  cups vegetable broth

3/4  cup canned coconut milk, divided

1/2  teaspoon grated nutmeg

1/2  teaspoon salt, or to taste

   Black pepper

1  cup pomegranate arils (optional)

1/2  cup pumpkin seeds (optional)

1/4  cup chopped fresh parsley


step 1.

In a large Dutch oven or a soup pot, heat up oil over medium heat.

step 2.

Add the yellow onions to the pot; cook for 5 to 8 minutes or until the yellow onions are lightly browned; stir occasionally.

step 3.

Add the butternut squash and garlic; cook for 5 minutes or until the butternut squash is lightly browned; stir occasionally.

step 4.

Add the vegetable broth and bring the pot to a boil over high heat.

step 5.

Lower the heat and allow it to simmer for 20 to 30 minutes or until the butternut squash is tender.

step 6.

Stir in 1/2 cup canned coconut milk and grated nutmeg. Adjust for salt and pepper.

step 7.

Use a submersion blender or transfer to a blender to blend the soup until smooth.

step 8.

Garnish with pomegranate arils, pumpkin seeds, remaining canned coconut milk, and fresh parsley.