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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash approx. 700g, peeled and cubed
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • ½ tsp ground nutmeg
  • ¼ tsp cinnamon optional, for warm hugs
  • 3 cups vegetable broth
  • 1 cup coconut milk full-fat for the drama
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of ½ lemon

Method
 

  1. Preheat oven to 200°C. Toss squash with olive oil, roast for 25 minutes until soft and golden.
  2. In a pot, sauté onions in a little oil until translucent and emotionally available.
  3. Add garlic and stir for 1 minute, just enough to make the neighbors jealous.
  4. Add roasted squash, nutmeg, cinnamon, and broth. Simmer for 10 minutes so flavors can gossip.
  5. Blend until silky. Add coconut milk, salt, pepper, and lemon juice. Stir, taste, adjust, repeat.
  6. 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.