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butternut squash soup in a bowl

Vegan Butternut Squash Soup

A cozy, creamy vegan butternut squash soup with potatoes, carrots and leafy greens. Simple veggies, one pot and gluten free.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course: Dinner, Soup
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp olive oil for sautéing
  • 1 medium onion
  • 2 medium carrots
  • 3 to 4 small potatoes or 2 large potatoes
  • 300 g about 2 cups butternut squash (fresh or frozen)
  • 1 L water 4 cups
  • 3 leafy green leaves about 1 handful
  • 50 ml about 3 tbsp soy cooking cream plus more if you like it creamier
  • 2 tsp salt adjusted to taste
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp all purpose veggie spice blend

Equipment

  • 1 pot
  • 1 Cutting board
  • 1 bowl
  • 1 Immersion blender or potato masher

Method
 

  1. Cut the potatoes, carrots, onion and squash into chunky cubes. Chop the leafy greens finely and set them aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, potatoes and squash. Sauté for about 5 minutes, stirring now and then.
  3. Pour in the water and bring it to a gentle boil. Lower the heat to medium and cook for about 30 minutes, until all the veggies are soft.
  4. Blend the soup right in the pot with an immersion blender until smooth. Or mash the veggies with a potato masher for a chunkier soup. It tastes just as good, only the texture is different.
  5. Add the spices, chopped greens and soy cream. Stir well and simmer for another 15 minutes.
  6. Add more salt, pepper or cream if needed. Serve hot.

Video

Notes

This is a good basic recipe. You can change the spices and veggies to your taste.
Check the label on your spice blend and cream to make sure they are gluten free.