Vegan Butternut Squash Soup with Corn
This easy Vegan Butternut Squash Soup with Corn is silky smooth, naturally sweet, and ready in just35 minutes. A cozy fall favorite made with simple ingredients the whole family will love!
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 package (16 oz) organic frozen corn or 2 cups fresh corn kernels
- 2 red potatoes peeled and diced (about 2 cups)
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon salt or to taste
- ⅛ teaspoon ground nutmeg
- ½ cup unsweetened non-dairy milk I used almond. Cashew, light 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
Don't skip the nutmeg. It's just ⅛ teaspoon but it adds a subtle warmth that makes the soup taste more complex and complete. Add it off the heat at the end — cooking nutmeg too long can make it bitter.
Make the roasted garnish. It's optional but recommended — roast ¼-½ cup each of diced squash and corn kernels at 400°F for about 10 minutes until caramelized and golden. Scatter over individual bowls just before serving. The contrast of textures between the silky soup and the chunky roasted garnish is wonderful.
Blend thoroughly. For the smoothest result, blend for a full 1-2 minutes. If using a countertop blender, work in batches and be careful with the hot liquid.
Make it ahead. This soup tastes even better the next day as the flavors deepen overnight. Make a double batch and freeze half for later.
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