Best 2 Vegan Carrot Butternut Squash Soup Recipes

Indulge in a symphony of flavors with our delectable Vegan Carrot Butternut Squash Soup, a culinary creation that nourishes both body and soul. Embark on a culinary journey where the earthy sweetness of carrots harmonizes with the rich, nutty undertones of butternut squash, creating a creamy, velvety texture that tantalizes the taste buds. This wholesome soup is a symphony of flavors, artfully crafted with a medley of aromatic spices and fresh herbs. Dive into our collection of carefully curated recipes, each offering a unique twist on this classic dish. From the vibrant Rustic Carrot Butternut Squash Soup to the smoky Roasted Red Pepper Carrot Soup, and the tantalizing Thai Coconut Curry Carrot Soup, our selection caters to diverse palates and dietary preferences. Prepare to be enchanted by the vibrant colors, enticing aromas, and soul-satisfying flavors that await you in this culinary exploration.

Welcome to a delightful exploration of flavors and textures, where each recipe unveils a unique culinary masterpiece. Savor the simplicity and rustic charm of the Rustic Carrot Butternut Squash Soup, where fresh thyme and a hint of lemon zest elevate the natural sweetness of the vegetables. Embark on a smoky and vibrant journey with the Roasted Red Pepper Carrot Soup, where roasted red peppers infuse a captivating smokiness, perfectly balanced by the subtle tang of tomatoes. Indulge in the exotic allure of the Thai Coconut Curry Carrot Soup, where aromatic curry paste, creamy coconut milk, and a hint of ginger create an unforgettable symphony of flavors. Each recipe is a testament to the versatility and boundless possibilities of plant-based cuisine, inviting you to embark on a culinary adventure that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH AND CARROT SOUP

Butternut Squash and Carrot Soup image

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario

Provided by Taste of Home

Categories Lunch

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

Steps:

In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

VEGAN BUTTERNUT SQUASH SOUP

Vegan Butternut Squash Soup image

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!

Provided by The Simmering Pot

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic
1 (2 inch) piece ginger, minced
1 ½ teaspoons salt, divided
½ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon paprika
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon red pepper flakes
1 butternut squash, peeled and chopped
1 yam, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 quart water, or as needed
2 tablespoons maple syrup
1 tablespoon apple cider vinegar

Steps:

Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g

Tips:

Choose the right carrots and butternut squash: For the best flavor, choose carrots that are sweet and crisp, and butternut squash that is ripe and has a deep orange color.
Roast the vegetables: Roasting the carrots and butternut squash before adding them to the soup intensifies their flavor and gives them a slightly caramelized taste.
Use a good vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Don't overcook the soup: The soup is best when the vegetables are still slightly firm. Overcooking the soup will make the vegetables mushy and the soup will lose its flavor.
Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.

Conclusion:

This vegan carrot butternut squash soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and satisfying soup, give this vegan carrot butternut squash soup a try.