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Fall recipes really are the best! The aromas from fall cooking bring such warmth and happiness into a home. This butternut squash soup does just that! This vegan lunch recipe is quick and simple to make for lunch when you don't often have a lot of time.
Like most people, Anthony and I often turned to the quickest thing in the house at lunch time because we simply didn't have time to make meals. At least that was what we told ourselves.
We took a step back after Ryleigh was born to evaluate our lifestyle, the food we ate and what we wanted for our kids.
Ryleigh almost died on us, actually she did... they brought her back after pronouncing her deceased.
That is a long story, but what I can tell you here is that when we got home, we looked at life a heck of a lot differently... Food became a top priority!
- You can eat the skin of squash, the thinner the skin the taster it will be.
- Squash has seeds which make it a fruit, however it is treated like a vegetable.
- You can easily freeze cooked squash and re-heat it another day making it versatile.
- Butternut squash seeds are high in fiber.
Historically, winter squash has been used in some cultures as a medicinal plant to treat diabetes, high blood pressure, cancer, high cholesterol, and inflammation.Harvard.edu
- Add white potatoes to bring down the sweetness of the dish.
- Diced jalapenos or chili peppers will bring an incredible spiciness to this butternut squash soup.
- Adding pumpkin would really give an additional taste of fall.
- Top with roasted pumpkin seeds for some lovely crunch to this fall lunch recipe.
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If you happen to try this butternut squash soup, please let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
- Refrigerator: This soup will last for 3 days in the fridge.
- Freezer: In an air tight, freezer safe container this gluten-free vegan soup will last up to 3 months.
- Reheat: Quick and easy, pop into the microwave or bring to a low boil in a small pot on the stove to heat it up.
Butternut Squash Soup
- 1 medium butternut squash
- ½ cup carrots
- 900 milliliters vegetable broth
- 1 medium onion diced
- 1 clove garlic diced
- 1 medium knob of fresh ginger about 1 inch, peeled and finely diced
- 1 teaspoon salt and pepper or to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil extra virgin
- Peel and chop the squash into cubes (bite sized).
- Add squash, carrot, salt and pepper to medium sized pan, sauté for 5 minutes in olive oil.
- Add onion, garlic and ginger, along with cumin and smoked paprika.
- Mix and sauté for 3 to 5 minutes until well mixed and the aroma has really become noticeable. It should smell amazing!
- Add the vegetable broth and simmer on a low boil until the butternut squash and carrots are cooked (tender to pierce with a fork).
- Remove from the heat and pour into a high speed blender. Blend until fully mixed and creamy.
- Return to sauce pan on low heat and adjust the taste with any additional salt or pepper.