3-Ingredient Butternut Squash Soup (Vegan)

butternut squash soup, sprinkled with some herbs, in a bowl.

4.93 from 14 votes

3-Ingredient Butternut Squash Soup (Vegan)

This butternut squash soup is a creamy, dairy-free, vegan comfort soup made with simple whole foods for an easy, healthy plant-based meal.

Prep Time10

Cook Time30

Additional Time5

Total Time45

Course: Appetizer, Dinner, Lunch, Soup, Vegan

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 9.21kcal

Author: Max

Equipment

oven
immersion blender

Ingredients

1 small butternut squash peeled & cubed (about 2lbs.)
2-3 cloves garlic halved (alt. ½ small onion)
2 Cups tolerated broth or coconut milk
½ teaspoon sea salt use less if broth contains salt
1 Tablespoon oil for roasting

Instructions

Preheat oven to 400°F (205°C).
Cut the garlic in half, and peel & chop your squash into cubes; it will get soft after a couple minutes in the microwave, if you're having trouble peeling it.
Toss your squash & garlic with the oil & salt, and then arrange in a single layer on a baking tray lined with foil or a silicone baking sheet (use 2 trays if needed).
Bake for 25-30 minutes on convection mode, until the squash is starting to brown.
Allow the squash to cool for a few minutes, then combine everything in a large pot and use an immersion blender to smooth all the ingredients. Alternately, add it to a high-powered blender with half the liquid, and blend well for 15-20 seconds, then pour in the rest of the broth or milk and finish blending. Serve with a sprinkle of sesame seeds or nigella seeds, and a dollop of coconut cream or sour cream.

Notes

Seasonings: You can use any type of seasoning on the squash to add even more flavor, but only add them when you’re tossing the squash cubes, otherwise the final soup may not taste right.

Adding Meat: You could certainly add meat to this dish, if desired; I'd add no more than a half-pound (225g) of cooked meat total.

Freezing & Storage: To freeze this 3 ingredient soup, portion it into air-tight containers and keep for up to six months, reheating for a few minutes over medium-low heat on the stovetop.

Nutrition