This creamy Vegan Butternut Squash Soup is a cozy, dairy-free comfort meal perfect for chilly fall days. Made with roasted butternut squash, carrots, onions, garlic, and a touch of coconut milk, it delivers a velvety, naturally sweet flavor balanced with savory depth.
The addition of turmeric and a hint of sage gives it a warm, aromatic finish. The soup is blended until smooth, then topped with a luscious cashew sour cream made from soaked cashews, lemon juice, and apple cider vinegar for a tangy, creamy swirl.
Cozy Comfort in a Bowl
There’s something incredibly soothing about a warm bowl of creamy Vegan Butternut Squash Soup, especially as the leaves turn and the air gets crisp. This dish embodies the essence of fall with its rich, golden-orange hue, inviting you to take a moment and savor each spoonful.
Made with roasted butternut squash and a blend of aromatic vegetables, this soup is not just a meal; it’s a comforting embrace on a chilly day. The addition of coconut milk creates a velvety texture, making it a delightful choice for anyone seeking a dairy-free option.
Ingredients That Shine
The beauty of this Vegan Butternut Squash Soup lies in its simple yet flavorful ingredients. Roasting the butternut squash enhances its natural sweetness, while the carrots and onions add depth to the flavor profile. Garlic infuses the soup with warmth, and a hint of turmeric and sage rounds out the dish with an aromatic finish.
To elevate the experience, a swirl of cashew sour cream adds a tangy creaminess that perfectly complements the soup’s richness. This combination not only makes for a delicious meal but also a visually appealing one, especially when garnished with a sprinkle of fresh sage.
Preparation Made Easy
Preparing this Butternut Squash Soup Dairy Free is straightforward and can be accomplished in about 50 minutes. Start by roasting the squash and carrots to bring out their flavors. While they roast, sauté onions and garlic to create a fragrant base for the soup.
Once the vegetables are tender, combine them with vegetable broth and coconut milk, bringing everything to a gentle simmer. A quick blend transforms the mixture into a smooth, creamy delight that’s ready to be served.
Serving Suggestions
When it comes to serving, presentation matters. Ladle the creamy butternut squash soup into bowls and finish with a generous swirl of cashew sour cream. A sprinkle of sage not only enhances the flavor but also adds a pop of color.
This dish pairs wonderfully with rustic bread or a light salad, making it a versatile choice for any meal. Whether it’s a cozy dinner at home or a gathering with friends, this soup is sure to impress.
Health Benefits and Nutritional Value
This Vegan Fall Recipe is not only comforting but also packed with nutrients. Butternut squash is rich in vitamins A and C, while the addition of cashews provides healthy fats and protein. Each bowl offers a satisfying balance of carbohydrates and fats, making it a wholesome option for any time of day.
With approximately 250 calories per serving, this creamy butternut squash soup is a guilt-free indulgence that nourishes both body and soul. It’s a perfect choice for those looking to enjoy a hearty meal without compromising on health.
Why This Recipe Stands Out
This Roasted Butternut Squash Soup is not just another entry in the realm of Vegan Soup Recipes; it’s a celebration of seasonal flavors and comforting textures. The combination of roasted vegetables and creamy cashew sour cream creates a unique dish that is both satisfying and nourishing.
Perfect for fall gatherings or a quiet night in, this soup brings warmth and joy to the table. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this creamy butternut squash soup is a must-try.
Easy Vegan Butternut Squash Soup Recipe
This Vegan Butternut Squash Soup is a nourishing and indulgent dish, perfect for a festive dinner or a cozy night in. The recipe takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 teaspoon turmeric powder
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1 cup raw cashews, soaked for at least 4 hours
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash and chopped carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 5 minutes).
- Combine Ingredients: Add the roasted butternut squash, carrots, vegetable broth, coconut milk, turmeric, and sage to the pot. Bring to a simmer and cook for 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Adjust seasoning with salt and pepper.
- Make Cashew Sour Cream: Drain the soaked cashews and blend them with lemon juice, apple cider vinegar, and a pinch of salt until creamy. Add water as needed to achieve desired consistency.
- Serve: Ladle the soup into bowls and swirl in the cashew sour cream. Garnish with additional sage if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 250kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 30g