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- 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons extra-virgin olive oil - 4 cups vegetable broth (preferably low-sodium) - 1 can (13.5 oz) full-fat coconut milk The main ingredients create a rich and hearty soup. The butternut squash gives a nice sweetness and creaminess. The onion and garlic add depth and flavor. Olive oil helps in cooking the onions and garlic, releasing their flavors. Vegetable broth is the base that ties everything together. Coconut milk brings in a creamy texture that makes the soup luxurious. - 1 teaspoon ground cumin - ½ teaspoon ground nutmeg - Salt and black pepper, to taste - Optional: Fresh basil or cilantro leaves for garnish Seasoning is key to making this soup flavorful. Ground cumin adds warmth, while nutmeg adds a hint of sweetness. Salt and black pepper balance the flavors. Fresh herbs like basil or cilantro add a burst of color and freshness when served. They also lift the flavors, making each bite more enjoyable. This simple mix of ingredients ensures that your vegan butternut squash soup is both nourishing and delicious. Each ingredient plays its part in creating a comforting bowl of goodness. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 finely chopped onion. Sauté the onion for about 5-7 minutes. Stir it occasionally until it turns soft and translucent. Next, add 3 minced garlic cloves. Cook the garlic for another minute until it becomes fragrant. Be careful not to let it burn, as this can change the flavor. Now, add 1 medium butternut squash, peeled and diced into 1-inch cubes. Pour in 4 cups of vegetable broth, along with 1 teaspoon of ground cumin and ½ teaspoon of ground nutmeg. Turn the heat up to bring the mix to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes. The squash should be tender enough to pierce with a fork. After cooking, carefully remove the pot from the heat. Use an immersion blender to blend the soup until it's silky smooth. If you don't have an immersion blender, ladle the soup into a high-speed blender. Blend it until smooth, then return the soup to the pot. Stir in 1 can of full-fat coconut milk until fully mixed. Season the soup with salt and black pepper to taste. Place the pot back on low heat and warm it for 5 more minutes. To make a smooth soup, cut the butternut squash into even pieces. This helps it cook evenly. Aim for 1-inch cubes. When you cook the garlic, watch it closely. If garlic burns, it makes the soup taste bitter. Cook it until just fragrant, about a minute. To make the soup creamier, try using cashew cream or almond milk. Both add richness without dairy. If the soup is too thick, add more vegetable broth or water. Adjust it to your liking. If it's too thin, let it simmer longer to thicken. {{image_4}} You can mix in other veggies to add flavor and nutrition. Try adding diced carrots or sweet potatoes for sweetness. Chopped celery brings a nice crunch. Each swap makes the soup unique and tasty. Think about what is fresh and in season. Use whatever you have on hand for a fun twist. Spices can make your soup pop. Ground cumin gives warmth, while nutmeg adds a hint of sweetness. If you like spice, try adding cayenne pepper or chopped fresh chili peppers. These add heat and depth to the dish. Adjust the amount based on your taste. Feel free to experiment and find your perfect blend! To store leftovers, let the soup cool first. Then, pour it into an airtight container. Seal it tightly and place it in the fridge. The soup stays fresh for about 4-5 days. When you want to reheat, pour the soup into a pot. Heat it over low to medium heat. Stir often to prevent sticking. If it’s too thick, add a splash of vegetable broth or water. Heat until warm and enjoy again! For long-term storage, you can freeze the soup. First, let it cool completely. Then, scoop it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. To thaw, move the soup to the fridge overnight. For quicker thawing, place the bag in a bowl of cold water. Once thawed, heat it on the stove as mentioned above. For meal prep, you can use this soup as a base. Pair it with quinoa or rice for a filling meal. Add roasted veggies or greens for extra nutrition. This soup makes a great starting point for healthy meals! Yes, this soup is gluten-free. It uses fresh vegetables, vegetable broth, and coconut milk. None of these ingredients contain gluten. You can enjoy this soup without worry, even if you have a gluten sensitivity. Absolutely! You can make this soup up to three days in advance. Just store it in an airtight container in the fridge. When you're ready to eat, simply reheat it on the stove. Stir well to get that creamy texture back. To add some heat, try these options: - Add a pinch of cayenne pepper. - Stir in some red pepper flakes. - Mix in diced jalapeños for a fresh kick. Start with a small amount and taste as you go. Enjoy the heat! This blog post covered how to make a delicious butternut squash soup. We discussed key ingredients like butternut squash, onion, and spices while detailing each step. You learned tips for perfecting your soup, storage options, and tasty variations. By following these simple steps, you can create a dish that warms the soul. Whether you enjoy it plain or spice it up, this soup is sure to please. Get cooking and enjoy your time in the kitchen!

Vegan Butternut Squash Soup

Warm up with this creamy vegan butternut squash soup, perfect for a cozy day! Made with fresh ingredients like butternut squash, coconut milk, and aromatic spices, this soup is not only delicious but also easy to prepare. Discover how to blend seasonal flavors into a silky soup that's both healthy and satisfying. Click through to get the full recipe and enjoy a bowl of comfort that everyone will love!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons extra-virgin olive oil

4 cups vegetable broth (preferably low-sodium)

1 can (13.5 oz) full-fat coconut milk

1 teaspoon ground cumin

½ teaspoon ground nutmeg

Salt and black pepper, to taste

Optional: Fresh basil or cilantro leaves for garnish

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5-7 minutes, stirring occasionally, until it becomes translucent and soft.

    Stir in the minced garlic and continue to cook for another minute, just until the garlic is fragrant. Be cautious not to let it burn.

      Introduce the diced butternut squash to the pot, followed by the vegetable broth, ground cumin, and ground nutmeg. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Allow it to cook for about 20-25 minutes, or until the squash can be easily pierced with a fork.

        Once the squash is tender, carefully remove the pot from heat. Use an immersion blender to blend the soup until it reaches a silky smooth consistency. If you don’t have an immersion blender, you can ladle the soup in batches into a high-speed blender. Blend on high until smooth, then return the soup to the pot.

          After blending, stir in the full-fat coconut milk until fully combined. Season the soup with salt and black pepper to taste. Place the pot back over low heat, allowing the soup to warm through for an additional 5 minutes.

            Serve the soup hot, and if desired, garnish each bowl with freshly chopped basil or cilantro leaves for a burst of color and flavor.

              - Prep Time: 10 min | Total Time: 45 min | Servings: 4