Butternut Squash Soup with Agave-Nutmeg Swirl {gluten-free, vegan}

Butternut Squash Soup with Agave-Nutmeg Swirl {gluten-free, vegan}

This is a lovely soup. You can’t beat the fact that 5 ingredients yields something so darn satisfying. It’s velvety and rich and all without an iota of dairy.

Adapted from Cooking Light

I like my butternut squash soup sweeter rather than savory so I typically garnish it with a generous drizzle of agave nectar or honey and sprinkle the top with a dash of fresh-grated nutmeg.  You could also serve this up as recommended in the original version with chopped chives and a side of toast.  Either way, this is the perfect weeknight dinner for those first chilly nights of the season.

2 tablespoons olive oil
5 cups peeled, cubed butternut squash
2 cups cubed red potatoes
2 cups chopped leek (about 3,white parts only), rinsed well
4 cups vegetable broth
3/4 -1 teaspoon salt
1/2 teaspoon fresh ground black pepper

  • Saute butternut squash and potato in olive oil over medium heat 3 – 5 minutes until lightly browned and beginning to soften.
  • Add leek, salt, and pepper; saute 1 -2 minutes more.
  • Stir in broth and bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender.
  • Working in batches, puree soup in blender.
  • Taste and adjust seasoning as necessary. Serve garnished with a drizzle of agave nectar and a dash of nutmeg.

6 thoughts on “Butternut Squash Soup with Agave-Nutmeg Swirl {gluten-free, vegan}

  1. A+ sis! However, I’m NOT a fan of seeding the darn thing. Cutting peeling chopping more peeling chopping. I have a new respect for vegetarians and just LOVE roasted veggies with the skins on. Less hassle. It was DELICIOUS, though! Thanks for the recipe. I told Ranger it was from you, and he said, “How did Aunt Lara give us this soup when she doesn’t even live here?” Lol.

    1. Ashley, I’m so glad you tried it! I agree the method for preparing the squash is a pain. I think I might try roasting the squash separately in the oven sometime (cut in half, scrape out seeds, bake 400 degrees 45 mins. and scrape it into the pot with other ingredients) and just add it to the other ingredients before blending everything up. How did you top yours?

  2. Lara, we loved the soup! We had enough to have it two times and I think it was even better the second time. A great soup for a cold winter evening. I shared the recipe with a friend and gave her a butternut squash to go with it!

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