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Sweet Vegan Butternut Squash Soup

Rated as 5 out of 5 Stars

"This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired."
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1 h 40 m servings 221
Original recipe yields 6 servings


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  1. Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
  2. Place butternut squash and sweet potato cut-sides down on the baking sheet.
  3. Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
  4. While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
  5. Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
  6. Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

Nutrition Facts

Per Serving: 221 calories; 7.4 39 3.6 0 724 Full nutrition

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I did it as directed and I loved it, absolutely delicious.