Vegan Butternut Squash Soup with Corn
Incredibly flavorful with simple ingredients, this cozy soup will have you coming back for seconds. Silky smooth creamy soup base with no absolutely no dairy.
Servings: 4
Calories: 200kcal
Ingredients
- 1 tablespoon extra virgin olive oil or ¼ cup veggie broth
- 1 sweet onion diced
- 1 small butternut squash peeled and chopped (about 4 cups)
- 1 bag (16 oz) organic frozen corn or 2 cups fresh corn kernels
- 2 red potatoes peeled and diced (about 2 cups)
- 4 cups vegetable stock
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon Himalayan pink salt or to taste
- ⅛ teaspoon ground nutmeg
- ½ cup unsweetened non-dairy milk I used almond. Cashew, lite coconut, or oat milk would all work as well.
Instructions
- In large stockpot over medium high heat, sauté diced onion in olive oil (or ¼ cup vegetable broth) until translucent, about 4 to 5 minutes
- Add diced squash, potatoes, corn, sage, thyme, and salt and sauté 2 to 3 minutes.
- Add vegetable broth, stir, and increase heat to bring to a boil.
- Once mixture comes to a boil, lower heat to medium-low and simmer uncovered for 20 minutes until squash and potatoes are tender.
- Turn off heat. Add nutmeg and non-dairy milk.
- Using an immersion blender, purée the soup until smooth. Alternately, you can carefully transfer the soup to a blender to purée. Or if you prefer a chunkier soup, you can purée just half or none at all.
- Serve and Enjoy!
Notes
~ I like to roast additional squash and corn as a garnish for this soup. I roast about ¼ - ½ cup of each at 400°F for about 10 minutes. Sprinkle a little on top of each individual bowl of soup just before serving. However, it's delicious as is if you don't want the chunky garnish!
Nutrition
Calories: 200kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 248mg | Potassium: 592mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3500IU | Vitamin C: 39.6mg | Calcium: 120mg | Iron: 1.4mg