Vegan Butternut Squash Soup
With the weather cooling down, you might feel that your usual salad just isn’t as satisfying as it was during summer.
You’re craving something heartier, warm and just as easy to make. AND— still healthy! (Otherwise you tend to gravitate towards pizza or heavy dishes that don’t really make you feel that good).
This is where soups come in. And this vegan butternut squash soup recipe will become one of your favorites.
If you are looking for a delicious healthy meal for the colder weather that is super easy to prepare, look no further.
Such a nourishing and delicious treat, butternut squash soup is one of my favorite recipes for colder weather and I love making extra so I can have an amazing and delicious lunch or dinner whenever I need to. And I even made this a vegan recipe!
By having the right food ready to go, you will be able to achieve your health goals in no time and you won’t be tempted to grab the wrong thing. This Vegan Butternut Squash Soup has incredible health benefits too one of which is that it is high in fiber which will help keep you full for longer. Win-win if you ask me!!!
Top Tip:
Freeze some of it in individual portion containers, so you can just take it out of the freezer, defrost it and voila! perfect , yummy, nourishing lunch, ready to go!
This way you won’t be grabbing the wrong thing, which ultimately drains your energy and ends up adding extra pounds to your waistline which is not what you want. Right?
This will definitely help you in keeping with your health goals and feeling and looking your best!!!
What are the benefits of eating butternut squash?
Nutrition Tips:
Butternut squash is a type of winter squash with pale orange skin and a bright orange interior. Both the skin and the flesh are hard and firm, and it’s shaped almost like an elongated pear.
Squash is among the oldest known crops, dating back 10,000 years to Mexico and Central America.
The taste of butternut squash is fairly mild, somewhat sweet, and a little bit nutty. Its flavor may remind you of a cross between a sweet potato and a carrot or turnip. And Iove that it feels creamy when blended into a soup.
Butternut squash is relatively low in calories and per serving contains more than 100% of your daily requirement of vitamin A, nearly 40% of vitamin C, 15% of magnesium and 18% of potassium, and even 5% of calcium.
Good for immunity
Like other orange-colored fruits and vegetables it is full of beta-carotene and alpha carotene. Which your body converts to vitamin A which in turn is important for your immune system.
Great for your eyes
It contains lutein and zeaxanthin which are found in yellow fruits and vegetables as well as eggs. Together with the vitamin A and beta-carotene, these protect your eyes from ultraviolet rays. For better absorption these need a good fat like olive oil which I have included in the recipe.
Good source of fiber
This one is awesome as not only does it help with blood sugar control, it can also help keep your weight in balance and lower your cancer risk.
It can help your blood pressure
As it is high in potassium butternut squash can help keep your blood pressure in check (which in turns lowers the risk of stroke and heart disease).
How amazing are all of these? But the best part is that it tastes super delicious!
Overnight Vegan Vanilla Chia Pudding
Your go-to 3 minute breakfast
If you are looking for other vegan recipes or a super quick and easy breakfast recipe:
Check out the Overnight Vanilla Chia Pudding
Vegan Butternut Squash Soup
Ingredients
- 1 Cup Yellow onion chopped (about 1/2 to 1 onion depending on size)
- 4 Tbsp Olive oil
- 4 Cups (24 oz) Butternut squash cut into 1-2 in cubes
- 4 Cups Veggie stock
- 1 Can Coconut cream
- Cilantro to garnish
- Red chili (optional)
- 1 Tbsp Pumpkin seeds toasted with 1/4 tsp pumpkin spice
- Salt and Pepper
Instructions
- Heat a heavy based pan on medium heat
- Add olive oil and let warm up for 1 minute
- Add onion and stir- cook stirring occasionally for 5 minutes or until translucent
- Add the butternut squash, stir and let brown for about 5 minutes
- Add veggie stock and bring to a boil. Then reduce to simmer, cover, and cook for about 20 minutes or until a knife can go through the squash really easily.
- While the soup is cooking, heat a pan to medium heat and add the pumpkin seeds and the pumpkin spice. Stir continuously for about 2-3 minutes or until toasted. Be very careful as the seeds can burn very quickly. Remove from the heat and set aside.
- Once the squash is soft, use an immersion blender to blend until smooth (you can use a blender just transfer the soup in stages and blend, making sure to hold on tight to the lid with a cloth as the steam can push the lid off).
- Season with salt and pepper to taste.
- Serve with a drizzle of coconut cream and topped with cilantro, a slice of red chili if using and some of the spiced pumpkin seeds.