Vegan butternut squash soup

Vegan butternut squash soup recipe

Who loves vegan butternut squash soup?

Meeeeee and I love it more when is vegan XD.

This vegan butternut squash soup is one of my favorite soups ever. I can eat it every week without a problem.

And this vegan butternut squash soup according to the taste buds of my family is so tasty.

I mostly enjoy eating soups in the winter and fall as mostly everyone with the exception of dominicans that eat “Sancocho”-is a non vegan meat soup of the DR- when they are sweating XD.

What I love about this soup is it’s spicy yet sweet creamy flavor that makes it so yummy.

When I post it the pic of the soup after I did it, a follower of mine and many WhatsApp friends asked me for the recipe XD.

That experience was kind of flattering so I decided that rather than sending the recipe through WhatsApp or Instagram, I was going to upload it to my blog.

By the way, this pic has so far 132 likes in my Instagram

So here it is the famous vegan butternut squash soup that people are so crazy about in my IG and Whatsapp.

Ingredients:

-2 big carrots or 4 small carrots

-1 cup with coconut milk

-1 tsp of vegetable buillon

-1 entire coconut squash

-1/2 tsp of ground cumin

-1 tsp with sea salt or kosher salt

-1/2 tsp of ground paprika

-1/8 tsp with cayenne pepper

-1/4 tsp of ground black pepper

-1/2 cup with cilantro

-1/2 tsp with dried thyme

-1/2 tsp with dried basil

-1/2 tsp with dried sage

-1 entire onion

-4 minced garlic cloves

-1 tbsp of tamari or low sodium soy sauce

-1 tsp of ground cinnamon powder

-1/2 tsp of ground nutmeg

-2 tbsp of olive oil to sautee the onions

-4 cups of vegetable stock

How I cook vegan butternut squash soup?

vegan butternut squash soup with Ezequiel bread as side and garnished with cilantro, and walnuts

1- First, start cutting the butternut squash into cubes.There is not a perfect way of cutting your butternut squash, just make sure the cubes aren’t too small, or too big.

2-Second cut the rest of the veggies; your onion, cilantro, carrots, and crushing your garlic cloves.

chopped white onions
chopped cilantro and garlic cloves

3-Next heat the olive oil in the pot, under medium heat, that you are going to do the soup, and start sauteeing the onions for about 2 min or until you notice the onions becoming transparent.

4-As soon as your notice that your onions are transparent, toss the butternut squash, the carrots, the soy sauce, the vegetable stock, cilantro, the better than bouillon vegetable base, the spices. Next, cover the pot with a lid, and let it simmer until the veggies are soft.

vegan butternut squash soup in a pot

5-Check regularly if your veggies are tender with a fork, once they get tender throw the coconut milk on the pot, and let the mixture boil for a few seconds.

6-Last step: Blend the butternut squash mixture, and surprise! You are all done.

7-Put some garnishes on top of that soup if you want, if not, then exclude them, it tastes great regardless. The garnishes I decide to put in my soup were: walnuts, cilantro, and nutritional yeast.

Garnishes options to put in your vegan butternut squash soup

Putting garnishes to your dishes make them more fun, and add them more flavor.

I always put garnishes to my food and this food is not an exception XD

1- Chopped cilantro

2-Nutritional yeast

3-Walnuts or other nuts

Sides ideas for your soup

vegan butternut squash soup garnished with cilantro and walnuts

If you are like me your hunger probably doesn’t go away by simply eating a soup, and you probably look like this when you are hungry:

🤣

No matter how much you like the soup, when you eat soup you cannot avoid feeling hungry again, don’t feel guilty maybe you have a fast metabolism like me and turn food into energy fast.

If you are that person or you just want to eat more to gain weight like me consider eating this soup with some sides. Here are some of my favorite soup sides.

1-Quinoa

2-Ezequiel bread or any multigrain bread

3-Green beans

4-Avocado

You can eat as many sides as you want with your soup as long as you as following your nutritional goals.Right now, one of my nutritional goal is to gain weight to built muscle so I eat to recah that goal.

Remember that goals help us reach our dreams, and give us a timeline that pushes us to achieve a certain goal.

Thanks for visiting my blog, and commenting you really motivated me to keep creating recipes, taking food pics, and sharing them with you to motivate you to eat healthy, and have fun with your food.

Please, can you share this recipe in your social media to support me, and subscribe to my newsletter, this helps me a lot to keep serving you as a food bloguer.

Also, please feel free to follow me on Instagram is: @frugalveganista, follow me so I can follow you, and we can encourage, and inspire one another to live a healthy life😀.

Jesus bless you all🤗

Vegan butternut squash soup

Vegan butternut squash soup

Keyla Jimenez
The creaminess, and sweet but spicy flavor of this soup will turn it into one of your favorite soups
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 4 people
Calories

Ingredients
  

  • 2 big carrots or 4 small carrots
  • 1 can with coconut milk
  • 1 tsp of vegetable buillon
  • 1 entire coconut squash
  • 1 tsp of ground cumin
  • 1 tsp with sea salt or kosher salt
  • 1/2 tsp -1/2 tsp of ground paprika
  • 1/8 tsp with cayenne pepper
  • 1/4 tsp of ground black pepper
  • 1/2 cup with cilantro
  • 1/2 tsp -1/2 tsp with dried thyme
  • 1/2 tsp with dried basil
  • 1/2 tsp with dried sage
  • 1 entire onion
  • 4 minced minced garlic cloves
  • 1 tbsp of tamari or low sodium soy sauce
  • 1 tsp of ground ground cinnamon powder
  • 1/2 tsp of ground nutmeg
  • 2 tbsp of olive oil to sautee the onions
  • 4 cups of vegetable stock

Instructions
 

  • First, start cutting the butternut squash into cubes.There is not a perfect way of cutting your butternut squash, just make sure the cubes aren't too small, or too big.
  • Second cut the rest of the veggies; your onion, cilantro, carrots, and crushing your garlic cloves.
  • Next heat the olive oil in the pot, under medium heat, that you are going to do the soup, and start sauteeing the onions for about 2 min or until you notice the onions becoming transparent.
  • As soon as your notice that your onions are transparent, toss the butternut squash, the carrots, the soy sauce, the vegetable stock, cilantro, the better than bouillon vegetable base, the spices. Next, cover the pot with a lid, and let it simmer until the veggies are soft.
  • Check regularly if your veggies are tender with a fork, once they get tender throw the coconut milk on the pot, and let the mixture boil for a few seconds.
  • Last step: Blend the butternut squash mixture, and surprise! You are all done.
  • Put some garnishes on top of that soup if you want, if not, then exclude them, it tastes great regardless. The garnishes I decide to put in my soup were: walnuts, cilantro, and nutritional yeast (optional).

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