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close up of two bowls with soup, a drizzle of coconut milk, pumpkin seeds, a drizzle of olive oil and chopped coriander on top

Butternut Squash Soup

AuthorRita
This butternut squash soup is healthy, vegan, and so easy to make! It's the perfect weeknight meal to eat during the fall season.
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Prep Time15 minutes
Cook Time35 minutes
Servings6 servings

Ingredients  

  • 24.7 oz butternut squash cubbed (700 g)
  • 9.2 oz sweet potato cubbed (260 g)
  • 2 onions chopped (300 g)
  • 3 garlic cloves minced
  • 4 carrots sliced (450 g)
  • 2 large zucchinis cubbed (640 g)
  • 4 1/4 cups water 1,02 l
  • 4 tbsp olive oil
  • 1/2 tbsp salt

Instructions 

  1. Cut and chop the vegetables, throw them into a soup pot and add water.
  2.  Bring it to a boil over medium heat and cook the veggies for approximately 35 minutes. 
  3. When the vegetables are soft, turn off the heat, add salt, olive oil and blend the soup with a hand blender or a stand blender. 
  4. Serve topped with a drizzle of coconut milk, olive oil, black pepper, pumpkin seeds, or chopped coriander.

Notes

Store this soup in the refrigerator in an airtight container for up to 5 days.
Freeze this soup in a freezer-safe container for up to 2 months.