Best Sweet Vegan Butternut Squash Soup 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

SWEET VEGAN BUTTERNUT SQUASH SOUP

Sweet Vegan Butternut Squash Soup image

This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired.

Provided by Happy as a Yam

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

Time 1h40m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 medium butternut squash, halved and seeded
1 medium sweet potato, halved
4 cloves garlic, minced
8 leaves fresh sage, or to taste
1 tablespoon maple syrup
4 cups vegetable broth, divided
2 bay leaves, or more to taste
1 cinnamon stick
1 tablespoon fresh thyme
1 teaspoon salt
ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
Place butternut squash and sweet potato cut-sides down on the baking sheet.
Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 39 g, Fat 7.4 g, Fiber 6.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 724.4 mg, Sugar 10.2 g

SWEET AND CREAMY BUTTERNUT SQUASH SOUP

Sweet and Creamy Butternut Squash Soup image

This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.

Provided by 876645

Categories Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 butternut squash, peeled and cubed with seeds removed
1 1/2 teaspoons allspice
1/2 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup water
1 quart skim milk
1/2 cup Splenda brown sugar blend (packed)
3/4 cup walnuts (for garnish)
1 pinch cinnamon (for garnish)

Steps:

Heat olive oil in a large frying pan on low.
Add squash and spices.
Stir-cook on low for three minutes and then add water.
Cover pan and increase heat to level six.
Allow to steam for ten minutes.
Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
Pour food processor mixture into a pot and add Splenda brown sugar blend.
Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
Cover and simmer on level 4 for 15 minutes.
If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
If serving cold, refrigerate for 2 hours and then follow previous instructions.