Vegan Butternut Squash Soup in Five Steps :D

Hooray for festivities! The good thing about having parents who own a garden is that sometimes when they visit, they bring you free garden goodies–like a few squashes from last season! I’ve had two butternut squashes and an acorn squash on my counter waiting for the opportune moment to cook them, which turned out to be today, Thanksgiving!

This soup is painfully easy to make. Just a few ingredients and poof! A beautiful, warm, autumnal delight. I call this ‘simple’ also because the very few ingredients allow the squash flavor to dominate! This soup is great as an appetizer right before Thanksgiving dinner, or as a light lunch with some crackers. Whatever suits your mood, as long as it’s autumny 🙂

Simple Vegan Butternut Squash Soup

By Noela Published: November 29, 2013

  • Yield: 4 Servings
  • Prep: 5 mins
  • Cook: 45 mins
  • Ready In: 50 mins

Very light, very flavorful, and full of beta-carotene. A great appetizer!



  1. Pour the chunks of squash into a pot with the water. Boil for about 30 minutes. Stir it once in a while!
  2. Add in the vegetable bouillon cube and stir it up. Also add in the spices, salt, and black peppa.
  3. Using your stirring spoon or a fork, poke a few pieces of squash to see if they are soft. Once soft, pull the soup off the heat and allow to cool for 5 to ten minutes. Add in the soymilk and mix. Once relatively cool, pour the soup into a blender and puree on low for about 2 minutes, stopping halfway through to stir with a spoon.
  4. Pour the soup back into the pot and leave it on simmer to keep it warm. The soup should be completely homogenized and look all pretty and golden 🙂
  5. Garnish with cilantro and there you go! This is like the best soup I have ever made.

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