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Plant Based Vegan Butternut Squash Soup

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: 50 of the Best Easy Soup Recipes for Families, Soup
Cuisine: American
Keyword: butternut squash, plant based, soup
Servings: 4
Author: Sweet Basil

Ingredients

  • 1/2 Butternut Squash peeled and chopped
  • 1/2 Yellow Onion cut in large chunks
  • 1/2 Acorn Squash peeled and chopped
  • 1 Sweet Potato small
  • Olive Oil
  • 3 Cloves Garlic
  • 1/2 Can Coconut Milk
  • 2 Cups Vegetable Stock
  • 2 teaspoons Mellow Yellow or to taste
  • 1/2 teaspoon Smoked Paprika
  • Salt to taste
  • 1/4 Cup Pepitas
  • Cilantro for garnish
  • 2 teaspoons Hemp Seeds hulled
  • Coconut Milk for drizzle
US Customary - Metric

Instructions

  • Heat the oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • Scatter the butternut squash, onions, acorn squash and sweet potato on the pan. Prick the sweet potato a few times with a fork and drizzle everything with a tiny bit of olive oil.
    1/2 Butternut Squash, 1/2 Yellow Onion, 1/2 Acorn Squash, 1 Sweet Potato, Olive Oil
  • Wrap the garlic cloves with their paper still on in a ball of tinfoil.
    3 Cloves Garlic
  • Bake for 30-35 minutes or until everything is tender, flipping things over as needed so one side doesn’t over brown.
  • Place all veggies, squeezing the garlic out of their papers, coconut milk, and vegetables stock in a blender. Blend until completely smooth.
    1/2 Can Coconut Milk, 2 Cups Vegetable Stock
  • Pour everything into a large pot and cook over medium heat until simmering. Stir in the mellow yellow as well as any salt to taste.
    2 teaspoons Mellow Yellow, Salt
  • In a small, nonstick pan over medium heat, sprinkle the pepitas with the smoked paprika and cook, stirring occasionally until the spices stick, about 1-2 minutes.
    1/2 teaspoon Smoked Paprika
  • Serve with pepitas, cilantro, hulled hemp seeds and a drizzle of coconut milk!
    2 teaspoons Hemp Seeds, Cilantro for garnish, Coconut Milk, 1/4 Cup Pepitas

Notes

You can freeze this soup by letting it cool, placing it in a heavy duty freezer bag, and freezing.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Sodium: 514mg | Potassium: 874mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18565IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 4mg