Vegan Butternut Squash Zuppa Toscana

Experience the warmth and comfort of a classic Italian dish with a vegan twist – Butternut Squash Zuppa Toscana. This hearty soup combines the rich flavors of butternut squash, creamy coconut milk, and savory vegan sausage, all simmered together with kale and aromatic herbs for a deliciously satisfying meal.

Indulge in a bowl of Vegan Butternut Squash Zuppa Toscana for a nourishing and comforting meal. This soup is packed with wholesome ingredients like butternut squash, kale, and potatoes, making it both delicious and nutritious.

It’s the perfect meal for chilly fall evenings or whenever you need a hearty and satisfying dish to warm you up. I love enjoying this soup with a slice of crusty bread and a sprinkle of vegan parmesan cheese for an extra touch of flavor.

Cuisine: Vegan

Number of Servings: 6

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 butternut squash, peeled, seeded, and cubed
• 2 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• 4 vegan Italian sausages, sliced
• 4 cups kale, stems removed and chopped

Equipment/Utensils Required:

• Large pot
• Wooden spoon
• Knife
• Cutting board

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the cubed butternut squash and diced potatoes to the pot, along with the vegetable broth, coconut milk, dried thyme, dried oregano, smoked paprika, red pepper flakes, salt, and pepper. Bring the soup to a simmer.
3. Let the soup simmer for 20-25 minutes, or until the vegetables are tender.
4. While the soup is simmering, cook the vegan Italian sausages according to the package instructions. Once cooked, slice them into bite-sized pieces.
5. Once the vegetables are tender, use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the chopped kale and sliced vegan sausages, and let the soup simmer for an additional 5 minutes, or until the kale is wilted and the sausages are heated through.
7. Taste and adjust the seasoning if necessary.
8. Serve hot, garnished with a sprinkle of red pepper flakes and a drizzle of olive oil, if desired.

Nutritional Information (per serving):

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 10g

Velvety Vegan Butternut Squash Zuppa Toscana

jenny

Experience the warmth and comfort of a classic Italian dish with a vegan twist – Butternut Squash Zuppa Toscana. This hearty soup combines the rich flavors of butternut squash, creamy coconut milk, and savory vegan sausage, all simmered together with kale and aromatic herbs for a deliciously satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine vegan

Servings 6 servings

Calories 320 kcal

Ingredients

  

• 1 tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 1 butternut squash peeled, seeded, and cubed
• 2 large potatoes peeled and diced
• 4 cups vegetable broth
• 1 can 13.5 oz coconut milk
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 4 vegan Italian sausages sliced
• 4 cups kale stems removed and chopped

Instructions

 

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
• Add the cubed butternut squash and diced potatoes to the pot, along with the vegetable broth, coconut milk, dried thyme, dried oregano, smoked paprika, red pepper flakes, salt, and pepper. Bring the soup to a simmer.
• Let the soup simmer for 20-25 minutes, or until the vegetables are tender.
• While the soup is simmering, cook the vegan Italian sausages according to the package instructions. Once cooked, slice them into bite-sized pieces.
• Once the vegetables are tender, use an immersion blender to blend the soup until smooth and creamy.
• Stir in the chopped kale and sliced vegan sausages, and let the soup simmer for an additional 5 minutes, or until the kale is wilted and the sausages are heated through.
• Taste and adjust the seasoning if necessary.
• Serve hot, garnished with a sprinkle of red pepper flakes and a drizzle of olive oil, if desired.

Notes

Nutritional Information (per serving):

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 10g

Keyword Broth, Butternut Squash, Soup, vegan