Vegan Butternut Squash Soup
This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Cook's Notes:
You can use lemon juice instead of the apple cider vinegar if you like.
I garnished with celery leaves, pepper flakes, and olive oil, but you can use whatever you have in your pantry. Yogurt, herb oils, toasted nuts, parsley, or julienned apple would be nice garnishes as well.
Nutrition Facts
Per Serving:
248 calories; protein 3.7g; carbohydrates 50.8g; fat 5.1g; sodium 620.2mg. Full Nutrition