This four ingredient vegan creamy butternut squash soup is ready in just 20 minutes!! Pair it with a side salad or sandwich for a healthy lunch or dinner.
Lately, I’m all about simple recipes with minimal ingredients. I’ve come to realize that if a recipe has too many ingredients, I’m probably not going to make it. And I think the same goes for you guys. Most of my readers are active people who want to eat healthy and nourish their body, but they don’t want to spend a ton of time whipping up fancy meals. That’s why I’m focusing on simple veggie forward dishes, like this 4-ingredient vegan Butternut Squash Soup (and did you see the Pumpkin Cauliflower Rice Risotto and Green Beans with Caramelized Onions and Cashews from last week?)
This soup is creamy without any cream, and it utilizes frozen veggies. While butternut squash is in season and easy to get, I love using frozen vegetables because they are cheaper and already peeled and cubed. Since you’re simmering all of the ingredients, it doesn’t matter if you use frozen or fresh.
This soup has an inherently sweet taste from the butternut squash and coconut milk, and you could certainly jazz it up with some spices, like cinnamon, cayenne pepper, curry powder or turmeric. You could also add some quinoa to it or top with some crunchy chickpeas. This simple soup is a great side dish for dinner or pairs well with a salad for lunch. The calories and protein are low, so you definitely want to pair it with something extra. Whatever you do with it, it’s sure to satisfy your tastebuds.
Four-Ingredient Butternut Squash Soup
A delicious vegan creamy butternut squash soup
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 cups cubed frozen butternut squash
- 1/4 cup coconut milk
- 2 cups vegetable stock
- 1/4 teaspoon salt
Heat a large pot over medium high heat and add oil to the pot. Add the onion and cook until translucent (about 2-3 minutes).
Add the butternut squash to the pot and cook for 2-3 minutes. Pour the coconut milk in the pot, followed by the vegetable stock and salt. Bring to a boil.
Reduce heat to simmer, cover and simmer for 20 minutes.
Blend the ingredients together with an immersion blender or carefully place the soup in a blender and blend well.