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Best Butternut Squash Soup

Winter Sundays are for simple comforts like homemade soup. After a weekend of errands and sweaty yoga sessions, I spent the better part of Sunday in the kitchen making a few of my favorite vegan recipes. Inspired by Minimalist Baker’s recipe, and with the help of trial and error, I’ve created the ultimate butternut squash soup recipe. This soup is healthy, flavorful, simple, vegan, coconut-y and a tad spicy.

Always a crowd pleaser, especially on cold winter nights.




Prepped veggies


Cooked veggies coated with spices


Finished product topped with toasted pumpkin seeds, chili oil, and chopped parsley



A few things I’ve learned after testing different butternut squash soup recipes:

  1. No added sugar necessary. Many recipes, including Minimalist Baker’s, call for brown sugar or maple syrup — completely unneeded as the squash is already so sweet.
  2. The squash is so naturally sweet, in fact, that I found adding a splash of apple cider vinegar is definitely the way to go.
  3. This recipe is quick and easy, but it is absolutely necessary to use a food processor or blender at the end to achieve that perfectly creamy texture and incorporate all of the flavors. Hand mixing and mashing just won’t do.
  4. As with most recipes, always add the salt at the end. It’s easy to forget that the veggie stock is already salted, and depending on the brand of stock, you may not even need any additional salt.

1 Tbsp (15 ml) coconut oil
2 shallots, large (~3/4 cup or 180 ml diced)
2 garlic cloves
1 butternut squash, large
2 carrots, large
1 1/2 Tbsp (12 g) curry powder
1/4 tsp (1 g) cinnamon
1 can (14 oz or 410 ml) lite coconut milk
2 cups (475 ml) vegetable broth
2 tsp (10 ml) apple cider vinegar
Salt and pepper, to taste
Pumpkin seeds, roasted
Parsley, chopped
Chili oil

1) Heat a large pot over medium heat.
2) Once hot, add coconut oil.
3) Finely dice shallots, mince garlic, and add to pot. Sauté for 2 minutes, stirring frequently.
4) Peel carrots and butternut squash (use knife to slice skin off squash) and cut into 1 inch cubes. Add butternut squash, carrots, curry powder, and ground cinnamon to pot. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
5) Add coconut milk, vegetable broth, and apple cider vinegar. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15-20 minutes, or until butternut squash is fork tender.
6) While soup is cooking, toast pumpkin seeds. Put seeds in frying pan (enough to cover bottom of pan in thin layer) on low heat, stir constantly for 5 minutes or until lightly browned. Remove from heat and set aside.
7) Transfer soup to blender or food processor and purée on high until creamy and smooth.
8) Transfer back to pot, to reheat before serving.
9) Add salt and pepper to taste.Continue cooking for a few more minutes over medium heat.
10) Serve with chili oil, toasted pumpkin seeds, and chopped parsley. Enjoy!

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