Creamy Vegan Butternut Squash Soup

This vegan butternut squash soup is a creamy, flavorful, and easy-to-make dish that's perfect for a chilly day. The butternut squash is roasted until tender, then blended with vegetable broth, coconut milk, and spices. The result is a soup that's both hearty and satisfying, with a rich, complex flavor.

I am a huge fan of Serious Eats and have been for years. I love their recipes, their writing, and their dedication to food. I've been cooking for as long as I can remember, and I've always been fascinated by the way that food can bring people together. I believe that food should be delicious, but it should also be accessible. That's why I'm so excited to share this recipe with you. It's a vegan butternut squash soup that's creamy, flavorful, and easy to make. It's perfect for a chilly day, and it's sure to please everyone at your table.

Prep time: 20 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon smoked paprika
• Salt and black pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions

1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the butternut squash and cook for 5-7 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 20-25 minutes, or until the butternut squash is tender.
5. Transfer the soup to a blender and puree until smooth.
6. Return the soup to the pot and stir in the coconut milk and smoked paprika.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley, if desired, and enjoy!

Why It Works

• The butternut squash is roasted until tender, which brings out its natural sweetness and flavor.
• The coconut milk adds a rich, creamy texture to the soup.
• The spices add a warm, complex flavor to the soup.
• The soup is easy to make and can be tailored to your own taste.