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Vegan Butternut Squash Recipe

This vegan butternut squash soup has great fall flavors.  Maple syrup, apples, nutmeg, roasted butternut squash and carrots combine to make an amazing soup! 
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 190kcal
Author James

Ingredients

  • 1 large butternut squash
  • 3 large carrots
  • 2 medium Granny Smith apples
  • 3-5 cups low sodium vegetable stock
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  • Cut Squash and carrots and toss with 2 Tbsp of olive oil and the salt and pepper.  Place the carrots and squash on a parchment paper lined baking sheet and roast for 30-35 minutes at 425f.  Optionally, just halve the squash and roast for 60-75 minutes, while still keeping the carrots roasting at 30-35 minutes.
  • While roasting core and chop the 2 apples.  Saute the apples in 2 Tbsp of olive oil in a large soup pot for 10 minutes on medium-low heat to soften them up.
  • After 30 minutes add the roasted carrots and butternut squash to the pot.  Also add 3 cups of vegetable stock, 1/4 cup of maple syrup, and the 1/4 tsp of nutmeg.  Stir to combine.
  • Blend the contents of the pot with either a traditional blender or an immersion blender.  If soup is too thick add 1/2 cup of vegetable stock at a time to thin it out. 
  • Simmer the soup on medium-low for 30 minutes to fully incorporate all the flavors.
  • Serve with a swirl of vegan sour cream, maple syrup, and a pinch of nutmeg.  Enjoy!

Notes

  • Any type of apple is fine.
  • Garnish with more maple syrup and nutmeg if desired.

Nutrition

Calories: 190kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Sodium: 300mg