Best Vegan Butternut Squash Soup With Almond Milk Recipes

ROASTED BUTTERNUT SQUASH ALMOND SOUP

Roasted Butternut Squash Almond Soup image

Easy to make creamy roasted butternut squash and almond soup. Perfect for a cold winter's day to warm you up.

Provided by Bastian Durward

Time 1h15m

Number Of Ingredients 9

Ingredients

1 butternut squash
2 large onions
4 cups / 1L vegetable stock
2 tbsp almond butter, or any other nut / seed butter
1/2 tsp cayenne pepper
1/2 tsp turmeric
2 cloves of garlic
1/2 tsp cumin
1 tbsp pumpkin seeds

Steps:

Cut the butternut in half, no need to remove the stem, scoop out the seeds and dry bake (no oil needed) for 1 hour at 450 F / 230 C. Check half way through that it isn't burning.
Scoop out all of the butternut flesh. Don't bin the skins they have lots of nutrients and can be placed back in the oven for a chefs treat.
Peel and dice the onions and garlic. Then cook on a high heat with a dash of water for 5 mins until translucent.
Add everything else and simmer for 5 mins then take off the heat, blend and serve.
Sprinkle butternut soup with pumpkin and cumin seeds for extra flavour and crunch. Enjoy immediately.

Nutrition Facts : Calories 168 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 777 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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