This bowl of butternut squash and carrot soup is dairy free and like a hug in a bowl. It is delicious, mildly spiced and so comforting. It is creamy without having any actual cream in it. And it is brimming with delicious fall vegetables.
This soup can be had as a soup or you can make a meal out of it. I have not added any protein here, but you can add chickpeas or tofu to the soup or any other protein that you like. It also tastes great when stored in the fridge or you can freeze it too.
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You will love these vegan borscht soup and vegan Thai red curry soup.
Ingredients
Butternut Squash- I have used 3 cups peeled and chopped butternut squash. I bought them peeled from the store for more convenience.
Carrots - One carrot is used in this recipe.
Onion - One medium onion is used for the base of this soup.
Ginger and Garlic - 2 tbsp. ginger and garlic minced or as a paste are used for flavour.
Vegetable Broth - I use about 3 cups vegetable broth to add flavour to the soup.
Almond Milk - Add ½ to 1 cup of almond milk to make the soup creamy.
Vegan Butter - I used two tbsp. for a buttery taste. Olive oil can be used in its place
Spices- I have used pepper, oregano, smoked paprika, turmeric and salt in this soup.
Garnish: Toasted Pumpkin seeds taste delicious as a garnish for this soup. You can also add herbs like rosemary or sage here.
Instructions
This recipe is really easy and mostly all the prep time is taken up in chopping the vegetables. If you can get pre-cut butternut squash then it is really worth it. It saves so much time in peeling and chopping.
If not, you can microwave the butternut squash before chopping and peeling it or roast it without peeling and then use the flesh. Have 3 cups of butternut squash for the soup.
Peel and chop one medium potato and 1 carrot. Dice 1 onion and mince ginger and garlic or use paste. Heat pan and take 2 tbsp. vegan butter or olive oil. Add diced onion and carrot and saute for a couple of minutes.
Add minced ginger and garlic and saute for a minute more. Now add in the potato and butternut squash and saute for 3-4 minutes.
Add in 3 cups vegetable broth. Cover and cook after bringing the stock with vegetables to a boil.
Simmer for about 20 minutes till butternut squash is cooked through and mushy.
Cool down the veggies a bit and then using an immersion blender or a regular blender, blend all the veggies to a thick soup.
Place it back in the pan and turn on the heat. Add 1 cup of almond milk and stir well to slightly thin down the soup. Bring it back to a boil. Add in 1 tsp. dry oregano, ½ tsp. salt, 1 tsp. smoked paprika, ¼ tsp. turmeric (optional) and 1 tsp. pepper. Mix well. Taste and adjust seasoning.
Serve your delicious and creamy butternut squash soup after garnishing with some pumpkin seeds. It is so delicious. You can serve with a side of toasted bread and grilled tofu for a tasty, hearty meal.
Expert Tips
1. Peeling butternut squash is tough and time consuming. You can slice it in half and roast it with skin on. Use that flesh in the soup. Or you can microwave the squash to soften it and then cut out the flesh.
2. The soup will thicken with time. Use broth or almond milk to thin it down. You could also use coconut milk in place of almond milk.
3. You can skip the potato but it does help in thickening the soup and making it creamy. You can use sweet potato in place of potato as well.
4. You can serve the soup after squeezing lemon juice for a brighter flavour.
5. Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. This soup freezes well. Let it cool, then freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Here's the recipe card:
📖 Recipe Card
Butternut Squash and Carrot Soup
Equipment
Ingredients
- 3 cups butternut squash
- 1 medium potato cut into cubes
- 1 carrot chopped
- 1 onion diced
- 2 tbsp. ginger garlic minced
- 2 tbsp. vegan butter or olive oil
- 1 tsp. pepper
- ½ tsp. salt
- 1 tsp. oregano
- 1 tsp. smoked paprika
- 1 cup almond milk
- 3 cups vegetable stock
- ¼ tsp. turmeric optional
Garnish
- 2 tbsp. pumpkin seeds
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Instructions
- This recipe is really easy and mostly all the prep time is taken up in chopping the vegetables. If you can get pre-cut butternut squash then it is really worth it. It saves so much time in peeling and chopping.
- If not, you can microwave the butternut squash before chopping and peeling it or roast it without peeling and then use the flesh. Have 3 cups of butternut squash for the soup.
- Peel and chop one medium potato and 1 carrot. Dice 1 onion and mince ginger and garlic or use paste. Heat pan and take 2 tbsp. vegan butter or olive oil. Add diced onion and carrot and saute for a couple of minutes.
- Add minced ginger and garlic and saute for a minute more. Now add in the potato and butternut squash and saute for 3-4 minutes.
- Add in 3 cups vegetable broth. Cover and cook after bringing the stock with vegetables to a boil. Simmer for about 20 minutes till butternut squash is cooked through and mushy. Cool down the veggies a bit and then using an immersion blender or a regular blender, blend all the veggies to a thick soup.
- Place it back in the pan and turn on the heat. Add 1 cup of almond milk and stir well to slightly thin down the soup. Bring it back to a boil. Add in 1 tsp. dry oregano, ½ tsp. salt, 1 tsp. smoked paprika, ¼ tsp. turmeric (optional) and 1 tsp. pepper. Mix well. Taste and adjust seasoning.
- Serve your delicious and creamy butternut squash soup after garnishing with some pumpkin seeds. It is so delicious. You can serve with a side of toasted bread and grilled tofu for a tasty, hearty meal.
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