This butternut squash soup is so light and tasty! This quick and easy oil-free recipe makes this soup easy to prepare and is perfect for the fall season!
All you need for this recipe is an instant pot, a high-speed blender, and some delicious bread to go with the soup and you’re all set for a warm and tasty meal! Enjoy!
Vegan Butternut Squash Soup
This butternut squash soup is so light and tasty! This quick and easy oil-free recipe makes this soup easy to prepare and is perfect for the fall season!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8
Calories: 114kcal
Ingredients
- 2 cups low-sodium vegetable broth
- 1 cup yellow onion chopped
- 2 cups unsweetened almond milk
- 1 butternut squash peeled and chopped
- 1 cup carrots chopped
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- Cayenne to taste
Instructions
- Heat 1/4 cup of the vegetable broth in a large pot.
- Add onions and sauté 5 minutes or until lightly browned.
- Add the rest of the vegetable broth and almond milk, cover, bring to a boil.
- Add in butternut squash, carrots, sea salt, and pepper.
- Continue to cook for 10 minutes or until vegetables are soft.
- Remove soup from heat and let cool.
- Puree in a blender or with an immersion blender.
- Place soup back in pot and heat for another couple of minutes. Serve.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 538mg | Potassium: 721mg | Fiber: 7.5g | Sugar: 6.5g | Vitamin A: 528% | Vitamin C: 57% | Calcium: 22% | Iron: 9%
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