the hidden veggies

Vegan Butternut Squash Soup

Monica Davis

This easy creamy vegan butternut squash soup is gluten-free, dairy-free & nut-free. Made with roasted butternut squash & so delicious! Make it stove top, in your instant pot, or in your slow cooker.

Precook the squash in the oven or Instant Pot to soften.

Allow it to cool, then peel & cut the squash into about 1-inch cubes.

Dice the onion & sauté on low heat in the saucepan in the olive oil. Sprinkle with salt & herbs & sauté slowly until translucent.

Add the vegetable broth & diced squash. Simmer until the squash is very soft.

Add plant-based milk of choice, like plain soy milk or a can of coconut milk.

Puree with an immersion blender until very smooth & creamy.

Salt and pepper to taste.

Serve with vegan sour cream & fresh ground pepper if desired.