Vegan Butternut Squash Soup


I know that a butternut squash soup taste the best when the squash is first roasted and then cooked with other ingredients. But, I have to admit, I usually skip that step. Fortunately, there is a little catch that I learned, which makes cooked squash to have pretty similar taste as the roasted one, and I am satisfied with the end result, and other people that tried the soup says it too – I just hope that they were sincere ;)… So when you want to make beautiful vegan butternut squash soup, and for some reason you do not have the time to bake the squash (or as me, just can’t wait to cook and eat it), try this easy and quick technique from this recipe.



First of all, the main and the only hard thing in this recipe to do is to peel the butternut squash. Since this great vegetable is the winters treat, as almost all others winter goodies, it has firm flesh and very thick skin, so in order to peel and dice it, you will have to take the sharpest knife from your kitchen.

Vegan Butternut Squash Soup
  • 1 butternut squash (roughly 2 pounds / 1 kilogram)
  • 1 larger potato (or 2 smaller)
  • 2 red onions
  • 2 bigger carrots (3 smaller)
  • 1 parsley
  • 1 parsnip
  • good piece of celery root
  • salt
  • pepper
  • curry
  • ginger
  • nutmeg
  • parsley leaves
  • olive oil
  • orange
  • large knife
  • cutting board
  • spoon
  • wooden spoon
  • vegetable peeler
  • few bowls
  • large soup pot
  1. Put the squash on a cutting board, hold firmly, cut the top end with the stem, discard it and simply continue to cut 8-10cm / 3-4 inches wide circles. Spoon out the seeds out of the bottom parts. Peel them with the vegetable peeler and then cut each circle into 4 or 8 pieces (depending how large your squash is).
  2. Cut the rest of the vegetables on larger cubes also, except the onions, which should be chopped finely.
  3. Pour few tablespoons of olive oil to spread over the bottom of a soup pot, add onions and sauté for several minutes, or until soft.
  4. Now add few tablespoons olive oil and put the cubes of butternut squash. Lower the heat and stir constantly for couple minutes, so the squash get that nutty sweet flavor.
  5. It’s time to add potatoes and pour water to cover the vegetables. Cook on medium heat for 15 minutes, now add rest of the vegetables, pour just a little bit more water, lower the heat and cook additional 10 minutes.
  6. Turn off the heat and let it cool down for a while.
  7. Pour the mixture into the blender and blend, until it’s smooth. Pour back into the pot, add few cups of water, depending on how large was the squash you used and how thick you prefer your soup to be.
  8. Turn the heat on and add about 2 tablespoons of salt, good pinch of pepper, 1 teaspoon of curry, pinch of ginger and pinch of nutmeg.
  9. Let it heat to a low boil, add the parsley leaves, turn the heat off, cover with the lid and let it rest for 10 minutes before serving with freshly squeezed orange juice.


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