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Vegan Butternut Squash Soup
Created by: Howcan Team
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Toasted pumpkin seeds for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, ground cumin, and ground cinnamon to the pot. Stir and cook for another 2 minutes.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
- Serve the soup hot, garnished with toasted pumpkin seeds. Enjoy!
Vegan Butternut Squash Soup has a rich history dating back to ancient times, with roots in the Mediterranean and Middle Eastern regions. This creamy, velvety soup gained popularity in the 20th century as a staple in vegetarian and vegan cuisine. Renowned chefs like Isa Chandra Moskowitz and Chloe Coscarelli have elevated the dish, incorporating unique flavors and textures. Today, the best versions of this soup can be found in farm-to-table restaurants and vegan eateries, where fresh, locally sourced butternut squash is the star ingredient. The key to a perfect Vegan Butternut Squash Soup lies in the balance of spices, such as nutmeg and cinnamon, and the use of coconut milk for a luscious finish. Whether roasted or pureed, this dish continues to captivate palates worldwide.
60 min
6
180 calories
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