Vegan Butternut Squash Zuppa Toscana: A Cozy Comfort Food Delight
A warm and hearty vegan twist on the classic Italian soup, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 cup kale, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) coconut milk
- 2 medium potatoes, diced
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- Salt to taste
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the butternut squash and potatoes, cooking for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat, add kale, coconut milk, and spices; simmer until vegetables are tender.
- Blend the soup for a creamy texture if desired.
Notes
- This soup can be made ahead of time and reheats well.
- Adjust seasonings according to taste preference.
- For added richness, top with nutritional yeast before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Vegan Butternut Squash Zuppa Toscana, Vegan Comfort Food, Italian Soup