Vegan Butternut Squash Soup with Nutmeg Recipe
This soup is basically a cozy sweater you can eat, minus the wool fuzz and emotional baggage.
Butternut squash struts in with its velvety attitude while nutmeg adds that holiday flair like glitter eyeliner in November.
It’s smooth, warm, and slightly spicy—like your last situationship, but actually nourishing.
This vegan soup doesn’t need dairy to be rich, darling—it’s got personality, fiber, and enough flavor to hush your inner food critic.
Perfect for days when you want comfort without carbs staging a hostile takeover of your waistline.
Vegan Butternut Squash Soup with Nutmeg Recipe
Creamy, comforting, and spiced just right, this soup brings together roasted butternut squash and nutmeg in a vegan masterpiece.
Ingredients
Method
- Preheat oven to 200°C. Toss squash with olive oil, roast for 25 minutes until soft and golden.
- In a pot, sauté onions in a little oil until translucent and emotionally available.
- Add garlic and stir for 1 minute, just enough to make the neighbors jealous.
- Add roasted squash, nutmeg, cinnamon, and broth. Simmer for 10 minutes so flavors can gossip.
- Blend until silky. Add coconut milk, salt, pepper, and lemon juice. Stir, taste, adjust, repeat.
- Serve hot with a drizzle of coconut milk or smug satisfaction.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 160%
- Vitamin C: 20%
- Iron: 8%
- Magnesium: 10%
- Potassium: 15%
💡 Notes & Flavor Tips
- Roast squash with garlic cloves for added depth.
- Add ginger if you need a little kick to the drama.
- Use cashew cream instead of coconut milk if you’re in your I’m fancy era.
- Serve with crusty bread or on its own while wearing fuzzy socks and side-eyeing responsibilities.
