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Vegan Butternut Squash Leek Soup In a bowl garnished with pumpkin seeds.

Vegan Butternut Squash Leek Soup (without Coconut Milk)

Print Recipe
A fall twist on potato leek soup, this butternut squash leek soup is easy to make with just a few simple ingredients, and super creamy without coconut milk!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 140
Author Elizabeth

Equipment

Ingredients

  • 5 Cups Vegetable Broth
  • 1 Medium Butternut Squash (2 pounds before removing insides and skin) peeled and roughly chopped
  • 1 Large Carrot sliced
  • 1 Large Leek sliced
  • ½ Cup Cashew Cream ½ batch of my Cashew Cream recipe
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • To Serve: coconut bacon, scallions, pumpkin seeds, microgreen sprouts, crusty bread, etc.

Instructions

  • Prepare ½ batch of cashew cream.
  • Using a bit of the vegetable broth, sauté the carrot, leek, and butternut squash in a large pot over medium heat for 10 minutes.
  • Add the remaining vegetable broth, cashew cream, salt, and pepper. Simmer on medium high for 20 minutes, or until the vegetables are tender.
  • Remove from the heat. Transfer to a blender and blend until smooth. Alternatively, use an immersion blender.
  • Serve with your preferred garnishes.

Nutrition

Calories: 140kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 432mg | Potassium: 538mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14307IU | Vitamin C: 26mg | Calcium: 97mg | Iron: 2mg