Vegan Butternut Squash Zuppa Toscana
Vegan Butternut Squash Zuppa Toscana is a comforting, creamy soup that captures the essence of fall with its rich flavors and vibrant color. This plant-based twist on the classic Italian dish combines roasted butternut squash, fragrant herbs, and leafy greens for a heartwarming meal perfect for chilly evenings or entertaining guests. Easy to prepare and full of nutrients, this soup is sure to become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 4 cups butternut squash (peeled and diced)
- 1 tbsp olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups kale (chopped)
- 2 tsp Italian seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent, about 5 minutes. Add minced garlic and sauté until fragrant.
- Stir in diced butternut squash to coat with the onion-garlic mixture.
- Pour in vegetable broth, bring to a gentle boil, then reduce heat and simmer until squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth or blend in batches using a regular blender.
- Stir in coconut milk and chopped kale, heating through until bubbly. Season with Italian seasoning, salt, and pepper to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://www.mealura.com/vegan-butternut-squash-zuppa-toscana/