Vegetarian Creamy Butternut Squash Soup Recipe

Nothing says autumn quite like a warm bowl of creamy butternut squash soup. This vegetarian version is packed with flavor, incredibly easy to make, and perfect for a cozy night in. This recipe skips the heavy cream for a healthier, yet equally decadent, texture. Ready in under an hour, it’s a weeknight winner!

Why You’ll Love This Recipe:

• Simple Ingredients: Uses easily accessible pantry staples and fresh butternut squash.
• Vegetarian & Vegan-Friendly: Easily adaptable to be fully vegan by using vegetable broth and ensuring your toppings are plant-based.
• Creamy Texture without the Cream: Roasting the butternut squash and using an immersion blender creates a naturally smooth and velvety soup.
• Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for non-vegetarians)
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, croutons, a swirl of coconut milk (for vegan option), chopped parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the squash is roasting, sauté the onion in a large pot over medium heat until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the roasted butternut squash, vegetable broth, and nutmeg to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with your favorite toppings.

Tips and Variations:

• Add a pinch of red pepper flakes for a touch of heat.
• Roast a few apples with the butternut squash for a sweeter flavor.
• Use an apple cider vinegar or balsamic glaze drizzle for extra flavor.

Enjoy your delicious and easy vegetarian butternut squash soup! Don’t forget to share this recipe with your friends and family.

Ingredients:
Butternut squash, olive oil, onion, garlic, vegetable broth, ground nutmeg, salt, pepper, toasted pumpkin seeds, croutons, coconut milk, chopped parsley

Tags:
butternut squash soup, vegetarian, vegan, soup, recipe, autumn, fall, creamy soup, easy recipe, weeknight dinner, meal prep, butternut squash, vegetable broth, nutmeg, roasted vegetables, healthy recipe, comfort food, plant-based, dairy-free