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4.45 from 9 votes

Vegan Butternut Squash Soup

This vegan butternut squash soup is full of flavour, easy to make, and the perfect comfort food. It's also paleo and Whole30!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish, Soup, Vegetables
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 239kcal
Author: Dr. Erin Carter

Equipment

Ingredients

  • 1 lb butternut squash, peeled and chopped (fresh or frozen)
  • 1 lb carrots, peeled and chopped
  • 1 apple, chopped (use a sweet red apple such as gala or honeycrisp)
  • 1 pear, chopped
  • 3 cups vegetable broth
  • 1 can full fat coconut milk
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon sea salt
  • 4 bay leaves

Instructions

  • Place all the ingredients in a large pot on the stove.
  • Turn the heat onto medium and bring everything to a boil.
  • Turn down the heat and simmer for ~30 minutes, until all the ingredients are tender.
  • Let the soup cool for a few minutes, remove the bay leaves, and then use an immersion blender and blend the soup until it's smooth.
  • Serve and enjoy!

Notes

  1. Instead of using one pear and one apple, you could use two pears or two apples depending on what you have on hand. 
  2. If you like a thinner soup feel free to add 1-2 more cups of broth or water. 
  3. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
  4. Store any leftover soup in an airtight container in the fridge for up to 7 days.

Nutrition

Calories: 239kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 922mg | Potassium: 724mg | Fiber: 6g | Sugar: 13g | Vitamin A: 20948IU | Vitamin C: 24mg | Calcium: 92mg | Iron: 3mg