Vegan Butternut Squash Soup

Winters = Soup. Enough said. Well, let’s just say one more thing – this is quite possibly the easiest bowl of thick, velvety, soul-warming bowl of flavorful soup to prepare in less than 30 minutes.

Prep time5-10 minutes
Cook time20 minutes



  • Butternut Squash – 1 medium sized, diced
  • Onions – 1 large, chopped

Spices and Herbs

  • Garlic – 1 tbsp, crushed
  • Red Chilli Powder – 1-2 tsps
  • Roasted Cumin Powder – 2 tsps
  • Cinnamon Powder – 1 tsp
  • Salt – As per taste


  • Cooking Oil – 2 tbsps


  • Coconut Milk – 1/2 cup
  • Vegetable Broth – 1 cup

Nuts and Seeds

  • Slivered Almonds – A handful for garnish

Ingredient notes

  • Frozen diced Butternut Squash can also be used
  • Substitute Red Chilli Powder with Paprika for a less intense spice
  • Any other plant based milk can also be used such as almond, oats or soy
  • Roasted Pumpkin Seeds can also be used for a garnish


  1. In a large pot, add oil and let it heat up
  2. To the hot oil, add the crushed garlic. Once it is nice and brown, add the chopped onions and saute until the onions are translucent
  3. Add the diced butternut squash and cook for 2-3 minutes
  4. Add all the spices and mix well for 1-2 minutes
  5. Add the liquids, mix well and simmer the mixture on medium heat for 8-10 minutes
  6. At this point, use an immersion blender to blend the mixture in the same pot. Alternatively, allow the mixture to cool down and transfer to a blender (The alternate step will add 10-15 minutes extra minutes to the total preparation)
  7. Simmer the blended soup for an additional 3-5 minutes. During this time, adjust the spices and consistency as desired
  8. Transfer to a soup bowl. Garnish with roasted cumin powder and slivered almonds and enjoy immediately

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One Comment Add yours

  1. Great post 🙂


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