Best Creamy Butternut Squash Potato Soup Vegan Recipes

VEGAN BUTTERNUT SQUASH SOUP

Vegan Butternut Squash Soup image

This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!

Provided by The Simmering Pot

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic
1 (2 inch) piece ginger, minced
1 ½ teaspoons salt, divided
½ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon paprika
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon red pepper flakes
1 butternut squash, peeled and chopped
1 yam, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 quart water, or as needed
2 tablespoons maple syrup
1 tablespoon apple cider vinegar

Steps:

Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g

BUTTERNUT SQUASH POTATO SOUP

Butternut Squash Potato Soup image

Stay warm this season with this savory butternut squash potato soup. So spoon up some comfort food and simmer up some love.

Provided by Kathy Carmichael

Categories Soups

Time 6h10m

Number Of Ingredients 19

Ingredients

1 medium white onion (diced)
3 cloves garlic
1 large shallot (minced)
1 large butternut squash (approximately 1 1/4 pounds, chopped into equal size chunks)
3 medium baking potatoes (skin removed, and cut into equal chunks)
4 cups vegetable broth
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons garlic powder
1 Tablespoon lemon juice
15 ounces lite coconut milk (do not add until after cooking or 1 cup plant-based milk of choice)
1/2 cup raw cashews
1 /4 cup water
Juice of 1/2 lemon
1/2 teaspoon sea salt
1/2 teaspoon apple cider vinegar
1 garlic clove
1/2 cup pistachios (chopped)
1/4 cup fresh sage (chopped)

Steps:

In a 6-7 quart crockpot, add all ingredients except the coconut milk.
Cook for 4 hours on high or 8 hours on low
Add 1 15 ounce can of lite coconut milk (after cooking) or 1 3/4 cup plant milk of choice.
Using a hand emulsion blender, blend the soup inside the crockpot. You can also blend in small batches.
Place all ingredients into a high-speed blender
Blend until smooth.
Ladle soup into bowls
Using a squeeze bottle or a spoon, drizzle with cashew cream
Using a fork, swirl into the bowl
Add chopped pistachios and chopped sage
Serve

Nutrition Facts : Calories 344 kcal, Carbohydrate 49 g, Protein 8 g, Sodium 896 mg, Fiber 6 g, Sugar 7 g, Fat 14 g, SaturatedFat 6 g, UnsaturatedFat 7 g, ServingSize 1 serving