Easy Butternut Squash Soup Recipe / Vegan / Gluten-Free

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Easy Butternut Squash Soup Recipe / Vegan / Gluten-Free

One of my favorite fall recipes is butternut squash soup, and this butternut squash recipe is one of my favorites. It is a vegan butternut squash soup and a vegan gluten free butternut squash soup. When you have vegan and gluten free in the same recipe, you have my attention. It is also such an easy butternut squash soup. It’s so easy, you’ll forget this is also a healthy butternut squash soup recipe.

Big thanks to my friend Kim for showing me this butternut squash soup recipe. This is something that I’ll be making a lot, especially during the fall season when the weather gets cool. Do you have a favorite butternut squash soup recipe? Let me know in the comments, since I am all about this healthy butternut squash soup recipe lately!

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1 medium-sized butternut squash
1 onion, cut inch cubes
2 medium-sized carrots, cut inch cubes
3 garlic cloves, chopped fine
1 qt vegetable stock, or as needed
2 tbsp vegan butter
rosemary, minced
thyme, minced
pink salt
black pepper, freshly-ground
dairy-free mylk
dairy-free heavy cream

Cutting board
Chef knife
2 quart-sized pots (one for soup mixture, another for blended mixture)
Cooking and tasting spoons
Sheet pan with parchment paper

Soup mixture:
1. Set oven at 400F.
2. Melt 1 tbsp butter and add in half amount of garlic, rosemary and thyme, mix.
3. Peel butternut squash. Cut lengthwise and take out seeds. *Use gloves if sap-sensitive.
4. On a lined sheet pan, transfer the squash. Douse the inside with herbed- garlic butter mixture and roast face down. Cook for 25-30 minutes or when al dente (fork tender).
5. While squash is cooking, cut onions and peeled carrots at inch-sized cubes.
6. On medium-heat, melt 1 tbsp butter in pot. Add carrots and onions. Cook until onions start getting translucent.
7. Add in the rest of the garlic, thyme and rosemary and sautΓ© mixture until very fragrant. *If necessary, turn heat lower. Careful not to burn the herbs.
8. Add stock enough to cover the vegetables. Let it boil then reduce to simmer. Cook for about 5-6 minutes or until rolling boil. By then, turn off the stove and set the onion-carrot mixture aside.
9. FOR SQUASH: When butternut squash is done roasting. Let it cool down for about 5-6 minutes. Then, cut into cubes the same size as the onions and carrots. *Handle with care as squash will be piping hot.
10. Add the squash to onion-carrot mixture. Add more stock, mix everything together. Let it simmer.
11. Take off from heat and set-up the Vitamix or blender.

Blending soup:
1. Put in veggies first aand fill blender half-way. Add 1-2 cups of the liquid; blend. If necessary, add more vegetable stock.
2. Gradually add soy/almond mylk while blending. Repeat until all mixture has been blended; transferring blended soup to another clean pot.
3. For a chunky-type soup, leave half of the amount of veggies and mash it with a potato masher then combine it with the blended mixture.
4. Heat up soup again and adjust seasoning and consistency when necessary.

1. Finely mince the rosemary and thyme and top your soup with it.
2. Using a non-dairy heavy whipping cream, dilute it with a teaspoon of mylk and top your soup with a swirl of agave.

Earth Balance Original vegan butter
Soyatoo Soy Whipping cream
Almondbreeze Original Almond milk
Engine 2 Plant-strong Vegetable stock

Bon AppΓ©tit!

Music by Epidemic Sound (http://www.epidemicsound.com)


Rochelle Harris says:

Why aren't you roasting the carrots and onions with the squash?? Skip the stovetop process until the very end after blending to simply heat it up before eating it up….if you want to make it truly simple and save about 20 minutes.

Frank Le Roy says:

In Australia we call the butternut squash, butternut pumpkin. I mean it's a yellow colour, pumpkin colour. Zucchini is a member of the squash family – it's a white or pale green colour. That's overtly a squash vegetable – why does America have to turn things around for no apparent reason…..anyway Cheers.

Steely Bob says:

Kim's a bad ass!

Jake Mapalo says:

Awesome Kim, so proud of you!

Jennifer Moore says:

Yum, that looks good! Nice and creamy. This sounds boring but my favorite soup to make is just vegetable soup with some noodles thrown in. It's easy and quick and yummy!

Abundantly Minimal says:

Yummy!! I recently am really into a simple broccoli and cauliflower soup with some garlic, onion, and nutritional yeast!

The Viet Vegan says:

I just cook my squash in there right with the carrots haha. Fewer dishes! This soup looks so good though πŸ™‚ Perfect for the chilly weather here in Canada

6699Jackie says:

this soup looks delicious. i love the colour. one of my favourite soups is leek and potato, the last time I made the soup i overfilled the food processor and the soup whizzed round my kitchen, it was a bit of a mess haha

Nicole Derseweh says:

So beautiful!! I love it

Toya Maxi says:

Great video!

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