Vegan Butternut Squash Soup Recipe

Vegan Butternut Squash Soup Recipe :-Here is the recipe for my uncomplicated butternut squash soup! This soup can be prepared in a short amount of time and with only ten basic ingredients and one pot thanks to a creative hack that I will share with you.

Sage and nutmeg are added to the butternut squash soup, and as an additional ingredient, coconut milk can be used if desired. The result is a vegan and gluten-free soup that is extremely creamy, rich, and healthful. In a very short amount of time, you will be prepared to enjoy a bowl of reassuring sweetness!

Vegan Butternut Squash Soup Recipe

Ingredients :

Instructions :

• A large soup pot should be used to melt the vegan butter. After adding the onions and garlic, sauté the mixture for around five minutes, or until the onions become translucent and begin to brown.

• In a large saucepan, combine the squash cubes, vegetable broth, salt, nutmeg, sage, and pepper. The squash should be cooked until it can be easily pierced with a fork, which should take between 15 and 25 minutes. Cover and bring to a boil.

• Making sure not to overfill the blender, carefully transfer the soup to a blender while working in batches. This will prevent the blender from exploding. Until the mixture is entirely smooth and creamy, blend.
• There is also the option of using an immersion blender, which can be useful in certain circumstances; but, I find that a standing blender is more likely to achieve the desired results of making the soup extremely smooth and creamy.

• When you have finished blending the soup, place it back into the saucepan and bring it back up to a simmer. If you decided to use coconut milk, stir it in. If you so choose, serve the dish hot with an additional drizzle of coconut milk.

 

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HOW TO MAKE THIS EASY BUTTERNUT SQUASH SOUP RECIPE :

• A large soup pot should be used to melt the vegan butter. After adding the onions and garlic, sauté the mixture for around five minutes, or until the onions become translucent and begin to brown.
• Simmer the butternut squash, vegetable stock, and seasonings after adding them to the casserole.
  In a large saucepan, combine the squash cubes, vegetable broth, salt, nutmeg, sage, and pepper.
• The squash should be cooked until it can be easily pierced with a fork, which should take between 15 and 25 minutes. Cover and bring to a boil.

• Mix the soup until it is silky smooth and creamy after it has been prepared.
• Making sure not to overfill the blender, carefully transfer the soup to a blender while working in batches. This will prevent the blender from exploding. Until the mixture is entirely smooth and creamy, blend.
• There is also the option of using an immersion blender, which can be useful in certain circumstances; but, I find that a standing blender is more likely to achieve the desired results of making the soup extremely smooth and creamy.
  Coconut milk should be stirred in after returning to the pot.

• When you have finished blending the soup, place it back into the saucepan and bring it back up to a simmer. If you decided to use coconut milk, stir it in. You may serve it hot in bowls, and if you want, you can top it with an additional drizzle of coconut milk.
• Store or freeze the soup by first allowing it to completely cool down and then transferring it to a container that is airtight. You may either freeze it or store it in the refrigerator for up to four days each.