Creamy Butternut Squash Soup (Vegan) / Winner of GO Veggie

Creamy Butternut Squash Soup (Vegan) / Winner of GO Veggie might be a good recipe to expand your soup collection. This gluten free, lacto ovo vegetarian, and primal recipe serves 7 and costs 98 cents per serving. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 151 calories. Autumn will be even more special with this recipe. 284 people have tried and liked this recipe. It is brought to you by Peanut Butter and Peepers. From preparation to the plate, this recipe takes about 35 minutes. A mixture of onion, jalapeno, sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a pretty good spoonacular score of 63%. Similar recipes include Creamy Vegan Butternut Squash Pudding, Creamy Vegan Butternut Squash Mac and Cheese, and Vegan Mac ‘n Peas with Creamy Butternut Squash Sauce.

Servings: 7

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 tbsp. butter (I used Earth Balance)

2 lbs. (6 3/4 cups) butternut squash, peeled, cut up into chunks

4 cups vegetable or chicken broth

1 cup coconut milk from carton (Do not use canned)

1/4 tsp. ground cinnamon

1/2 jalapeno, seeded, sliced

1/2 cup onion, sliced

2 sage leafs, diced

Equipment:

pot

immersion blender

slotted spoon

blender

bowl

Cooking instruction summary:

In a large pot, over medium heat, add butter, onion, jalapeno and sage; cook for about 8 minutes or until onions are translucent. Add butternut squash and broth; cook for 20 - 25 minutes or until squash is fork tender.With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.Serve in a bowl and top with goat cheese, maple bacon, pumpkin seeds or even a dash more cinnamon. Omit the cheese and bacon toppings to keep it vegan.

 

Step by step:


1. In a large pot, over medium heat, add butter, onion, jalapeno and sage; cook for about 8 minutes or until onions are translucent.

2. Add butternut squash and broth; cook for 20 - 25 minutes or until squash is fork tender.With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth.

3. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.

4. Serve in a bowl and top with goat cheese, maple bacon, pumpkin seeds or even a dash more cinnamon. Omit the cheese and bacon toppings to keep it vegan.


Nutrition Information:

Quickview
150k Calories
2g Protein
8g Total Fat
18g Carbs
9% Health Score
Limit These
Calories
150k
8%

Fat
8g
14%

  Saturated Fat
7g
45%

Carbohydrates
18g
6%

  Sugar
3g
4%

Cholesterol
4mg
1%

Sodium
516mg
22%

Get Enough Of These
Protein
2g
5%

Vitamin A
14415IU
288%

Vitamin C
40mg
49%

Manganese
0.62mg
31%

Potassium
673mg
19%

Magnesium
63mg
16%

Vitamin E
2mg
14%

Iron
2mg
13%

Vitamin B3
2mg
13%

Copper
0.25mg
12%

Vitamin B6
0.24mg
12%

Fiber
2g
12%

Folate
43µg
11%

Vitamin B1
0.15mg
10%

Phosphorus
97mg
10%

Calcium
82mg
8%

Vitamin B5
0.62mg
6%

Zinc
0.5mg
3%

Vitamin B2
0.05mg
3%

Vitamin K
1µg
2%

Selenium
0.76µg
1%

covered percent of daily need
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