Spiced Butternut Squash Soup (Vegan, Oil-Free)
Creamy butternut squash soup recipe made with coconut milk! It's sweet, salty, and spiced with cinnamon and cardamon. Vegan and oil-free!
Servings: 8
Calories: 172kcal
Ingredients
- 1 large butternut squash
- 1 can coconut milk Chilled/unshaken (two tablespoons of thick cream separated)
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 teaspoons cinnamon +more to taste
- 1 teaspoon cardamom +more to taste
- 1/8 teaspoon nutmeg
- 1 quart vegetable broth
- 1/4-1/2 cup pure maple syrup
- salt to taste
Instructions
- Preheat oven to 400F. Cut butternut squash in half lengthwise and scoop out the seeds. Place both halves flesh side down on a parchment paper lined baking sheet. Bake for 45-50 minutes until soft.
- While squash cools, melt 2 tablespoons of the hardened cream on top of can of coconut milk in a large pot over medium heat. Once melted, add in onion and cook until soft and translucent, about 8 minutes.
- Next add in garlic, cinnamon, cardamom, and nutmeg. Cook 1-2 minutes until fragrant.
- Pour in vegetable broth.
- Scoop out flesh from roasted squash and add it to your pot. Cook for 5-10 minutes to meld flavors then transfer to a high powered blender (I use this one!) and blend until smooth or use an immersion blender in the pot.
- With the heat off, add in maple syrup to taste* and remaining can of coconut milk (reserving some for garnish if desired). Next add salt and spices to taste. I added a generous amount of cinnamon and cardamon and about 1 tablespoon of salt.
- Top with whatever you like! I topped mine with coconut milk, cardamom, cinnamon, roasted seeds, hot sauce and red pepper flakes for a little kick!
Notes
*I like a sweet and salty combo so I added in 1/2 cup of maple syrup. You may find this too sweet, so add just enough maple syrup to suit your tastes.
Nutrition
Serving: 1cup | Calories: 172kcal | Carbohydrates: 19.8g | Protein: 4g | Fat: 8.25g | Fiber: 2.1g | Sugar: 8.5g