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A bowl of vegan butternut squash soup with vegan sour cream swirled into it.

Creamy Vegan Butternut Squash Soup

Creamy gluten-free, vegan butternut squash soup!

Course Soup
Cuisine gluten free, vegan
Keyword creamy vegan butternut squash, vegan butternut squash
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 92 kcal

Ingredients

  • 1 large butternut squash or about 4 cups squash cubed
  • 1 tbsp olive oil optional
  • 1 medium onion
  • 1 tsp salt
  • 2 tsp sage or poultry seasoning
  • 3-4 cups water (or vegetable broth if not using a bouillon cube)
  • 1 Not Chick’n bullion cubes
  • 1 1/2 cups PLAIN soy milk or any PLAIN plant-based milk (or a can of coconut milk for extra rich and creamy soup).
  • Salt and pepper to taste
  • 1/4 cup vegan sour cream for swirling in on top.

Instructions

  1. Precook squash to soften. (Place in oven at 300 for 30 min. or put in an instant pot on steam for 8 minutes)

  2. Peel and cut the squash into about 1-inch cubes.

  3. Dice onion and sauté on low heat in the saucepan in the olive oil.

  4. Sprinkle with salt and herbs and sauté slowly until translucent.

  5. Add the water and broth cube (or vegetable broth) and the diced squash. (Use just enough broth to barely cover the squash).

  6. Simmer for about 15 minutes until the squash is very soft. (This will vary depending on how much you precooked the squash and the size of the cubes that you cut it into).

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

  8. Puree with an immersion blender until very smooth and creamy. 

  9. Salt and pepper to taste.

  10. Serve with vegan sour cream and fresh ground pepper. (optional)

Recipe Notes

Nutrition Facts
Creamy Vegan Butternut Squash Soup
Amount Per Serving (1 cup)
Calories 92 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 416mg18%
Potassium 435mg12%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 10215IU204%
Vitamin C 25.1mg30%
Calcium 140mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.