Vegetarian Butternut Squash Soup Recipe
This Vegetarian Butternut Squash Soup is the best fall soup EVER! It’s clean eating, gluten-free, and can easily be converted to be vegan and dairy-free.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 stalks of celery chopped
- 2 carrots chopped
- 2 cloves fresh garlic minced
- 3 pounds butternut squash peeled and cut into 1-inch cubes
- 1 Granny Smith apple peeled, cored, and cut into 1-inch cubes
- 4 cups vegetable stock
- 1/2 teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ cup Vermont Creamery creme fraiche
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
- Add in the garlic and cook for 30 seconds.
- Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, then turn down the heat to medium-low, and cook until a knife inserted into a squash comes in and out easily, approximately about 20 minutes.
- Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix).
- Ladle soup into bowls. Top it off with a dollop of creme fraiche and garnish it with parsley. Serve.
Video
Notes
This Butternut Squash Soup can easily be vegan if you omit the use of creme fraiche.
Nutrition
Calories: 164kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 846mg | Potassium: 923mg | Fiber: 6g | Sugar: 11g | Vitamin A: 27912IU | Vitamin C: 53mg | Calcium: 123mg | Iron: 2mg
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