Creamy Vegan Butternut Squash Soup topped off with sauteed mushrooms and pumpkin seeds. Made with roasted veggies, apples and finished with creamy coconut milk. This is my first homemade soup of the fall and I’m sure it will be on the menu many times this season! It requires minimal ingredients and comes together in less than an hour.

To make this butternut squash soup, simply roast the squash, apples, onion and garlic together. An addition of apples add just the right amount of sweetness and depth of flavor to the soup. So don’t skip on them!

Once done, puree the vegetables with a little vegetable broth. To get the best results, use a high speed blender or food processor. By the end of blending, add coconut milk. You can make the soup thick or thin, depending on the amount of liquid you add. If you prefer it thinner, reduce the amount of vegetable broth.

Serve the soup with mushrooms and pumpkin seeds for the satisfying and filling meal!

This Vegan Butternut Squash Soup is very simple and quick to prepare once you roast your veggies. It comes together in less than an hour!

You may also want to try this over pasta as a butternut squash pasta sauce. Yes, that’s right, it tastes delicious and creamy!

If you’re going to make the recipe yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!

Vegan Butternut Squash Soup with Sautéed Mushrooms

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Prep Time: 15M Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 large butternut squash, peeled and cubed

2 tbsp avocado oil

1/2 large onion, cut in wedges

3 garlic cloves

2 apples (golden and red), cut in wedges

1 cup full-fat coconut milk

1/2 - 2 cups of vegetable broth

1 1/4 tsp pink salt or to taste

1/4 tsp black pepper

1/8 tsp cayenne pepper

Garnish:

1 tsp avocado oil

2 cups mushrooms, sliced

1/2 tsp salt

black pepper

pumpkin seeds

 

Instructions

1. Preheat oven to 425 F.  Place cubed butternut squash on a baking sheet, drizzle with avocado oil and sprinkle with pink salt. Roast 15 minutes. Flip butternut squash. Add onion, apple wedges and garlic. Roast for additional 15-20 minutes.
2. Meanwhile, prepare mushrooms. On a medium pan, heat up avocado oil. Add mushrooms salt and pepper. Cook for about 5-8 minutes or until tender and golden brown.
3. Transfer roasted veggies to the high speed blender. Add 1/2 cup vegetable broth, 1 tsp pink salt, pepper and cayenne. Securely fasten the lid and blend on high until the soup is smooth and creamy. Add coconut milk and blend together to combine.
4.  If you would like to thin out your soup add more vegetable broth. Add more salt and pepper if needed.
5. Divide between bowls. Garnish with sauteed mushrooms and pumpkin seeds. Serve immediately.

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