Butternut Squash Soup (Vegan, WFPB)

At this time of the year butternut squash is in all the grocery stores. It is very flavorful and lends a beautiful color to anything you use it in. I am not very fond of the soft texture of squash but I love it in a bowl of butternut squash soup. The last several weeks have been very cold. After a long day at work a hot bowl of soup is perfect to warm you up. Butternut squash soup is one of our favorite dinner recipes in winter.

With this recipe you will see a big change in this blog. For the longest time I have pondered over giving up dairy. I usually had a cup of milk in my morning oatmeal and occasionally had cheese. During the summer months a little ice cream. But the more I read up on osteoporosis the more I wanted to move to a whole food plant based lifestyle. With this post you will see recipes geared towards this lifestyle. Focusing on whole foods let you move away from processed foods like oil. This recipe does not have any added oil. This was the single biggest change I had to adjust to. Instead of oil, I add all kinds of nuts and seeds to our weekly menu. Since we ate a predominantly plant based diet and most of it whole foods the change was fairly easy for us. I am loving all the recipes I have made and will share them on this space.

You will need
1 butternut squash
1 medium orange sweet potato
1/2 onion
2 cloves garlic
1 tsp. cumin powder
2-3 cups water or vegetable stock
salt and black pepper to taste

Cut the top and bottom of the squash and slice it in half. Using a sharp knife cut off the tough skin. Remove the seeds and cut into cubes. Keep aside.

Cut the ends of the sweet potato, peel and cut into cubes. Keep aside.

Peel and dice the onion. Crush, peel and mince the garlic.

In a large pot add a half cup of water. Add the onions and garlic and let them soften a little. Add the remaining ingredients and bring it to a boil. Let it simmer on medium low heat until the squash and potato are cooked. Puree in a blender or in the pan using a hand blender.



  1. Such a creamy and inviting coup Varada. I always feel we use the squash differently than the Americans. I can think of all the dry and gravy dishes we make with this..hehehe..very good choice.

  2. Varada , I guess we learn with time , even I have stopped dairy , though there are some cheat days ! It’s not hard to shift to whole foods too , we all know processed foods give health issues .
    Great that you are able to adapt to it easily , btw the soup has a beautiful colour and sounds super !

  3. I love butternut squash. I add it in my stews, sambar and even in chutney. :-) This is an amazing soup and good luck with new diet. Looking forward to all the new recipes.

  4. Lovely start... All the best..soup looks perfect for a cold winter day... and the colour of the soup is even more tempting..

  5. Soup is so creamy, colorful and tempting. All the best for your new diet.

  6. Looking forward to your recipes Varada. The soup is so creamy and love the colour the squash gives to it. Perfect for a chilly day.

  7. We love butternut squash as well. The soup looks amazing. I also have a strong urge to move towards veganism but I cannot let go of yogurt. Milk, I can do without, though.

  8. Wow, very inviting and creamy soup. The soup looks so flavourful and I love the colour of the soup very much.

  9. Wow.. very inviting and super healthy soup.. perfect for winter or rainy days..


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