This easy recipe for Butternut Squash Soup is one of the BEST if you want simple, healthy and delicious. This vegan and gluten free soup is dairy free yet still creamy and smooth.
I love simple recipes like this one. With only a couple of steps involved and just four easy to find whole food ingredients, this vegan butternut squash soup is a keeper.
Is Butternut Squash Soup healthy for you? This all depends on your ingredients – some soups are laden down with heavy cream. This version IS healthy. it can also be made relatively quickly which is another bonus.
How do you make butternut squash soup from scratch? I’ll tell you how!
I love talking food with people and a couple of weeks ago, a friend at work told about her recipe for butternut squash soup. I didn’t need to write it down and that, I loved even more.
Luckily, this is a really quick and easy meal to throw together. It’s great for a light dinner and can be easily packed up for lunch the next day.
It’s also a great detox soup, if you may be thinking of doing a wintertime cleanse or detox. I’m planning on doing one myself soon, so stay tuned if you’re interested in that kind of thing.
Anyway, back to the soup.
BUTTERNUT SQUASH SOUP
Lisa (who shared this gem with me), gave me simple instructions.
All you need are the following:
- cooking oil – I used coconut oil
- sweet onion
- butternut squash
- cinnamon stick
Chop up the onion and sweat it down.
I can do that.
I used coconut oil to sauté my onions. Mmmmmm.
While that happens, peel and chop up the butternut squash.
How do you cut butternut squash for soup?
I find it easiest to slice the top and bottom off then chop the squash in half, separating the bulby bottom from the chunk of a stem. Then peel ‘er up and roughly chop into pieces. I use a vegetable peeler which makes it super easy! Because I will be pureeing the soup, I’m not too bothered how perfect my chop looks.
Can you leave the skin on butternut squash for soup? The short answer is yes, the skin is edible BUT you don’t want to eat it. It tastes terrible. 😉 I recommend peeling for sure.
Toss the peeled squash into the pot with the onions.
Then … dun dun dun … Lisa’s secret ingredient. A single cinnamon stick! Cover everything with vegetable broth or water, bring it to a boil and then simmer until the squash is tender.
Using my trusty immersion blender, I am able to transform these simple four ingredients into a silky, creamy soup.
It’s an easy way of making something creamy without dairy.
Clean and purely healthy.
MORE HEALTHY SOUP RECIPES:
Originally posted on December 14, 2014. Updated October 13, 2020.
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Butternut Squash Soup
- Heat coconut oil over medium-low in a large pot. Add in the chopped onion. Stir well and season with sea salt and fresh pepper. Saute until softened, stirring occasionally, about 7-10 minutes.
- Meanwhile, peel and chop your squash. I use a vegetable peeler which makes it super easy! Chop the squash into chunks that are about the same size.
- Add the chopped squash to the pot with the cooked onions and cover with the broth. Stir in the cinnamon stick and bring to a quick boil. Lower heat and simmer over medium-low for 25-30 minutes, until the squash is tender.
- Remove from the heat, take out the cinnamon stick and discard. Using an immersion blender, puree until smooth.
- Serve warm. Toppings can include pumpkin seeds, sprinkled ground cinnamon, and coconut cream.