Fall Vegan Butternut Squash Soup

This recipe is similar to the Pumpkin Soup recipe, which is one of my earlier posts. I had never been a fan of butternut squash, until I had the most beautiful butternut squash ravioli with toasted pecans and goats cheese while on holidays in Toronto. It was so good, and now I just can’t get enough of it. I love soup, so I decided that it would be the first thing that I would whip up with butternut squash as the prime ingredient. It’s also healthier than the Pumpkin Soup recipe, as it uses soy cream instead of double cream (making it vegan friendly too). This soup is so deliciously sweet and it will warm you to the bone. It’s also very satisfying, so if you’re on a diet, you won’t even feel the need to reach for a slice of bread. Happy cooking. đŸ™‚


  • One whole butternut squash, peeled and chopped into chunks
  • 1 large onion, finely chopped
  • 3 small baby potatoes, peeled and diced
  • 1 litre vegetable stock
  • olive oil, for frying
  • 250 ml carton of soy cream, but save some for drizzling


  • Place the butternut squash into a saucepan half filled with boiling water. Turn onto a medium heat, turning the butternut squash every few minutes. This will soften the skin, thus making it easier to peel.
  • When the butternut squash has softened, remove from the pan and leave to cool for a few minutes.
  • Peel the butternut squash, de-seed and chop the flesh into chunks.
  • Saute the finely chopped onion in a large saucepan until fragrant.
  • Add the chopped potatoes and the butternut squash to the pan, and saute for a few minutes, adding olive oil as required.
  • After around 5-6 minutes, add the vegetable stock and season with salt and pepper.
  • Cover the saucepan and leave to simmer for around 30 minutes.
  • Check to ensure that the butternut squash and potatoes are tender.
  • If they are indeed tender, begin blending.
  • Once your soup is at the desired consistency, add the soya cream.
  • Season to taste with salt and pepper.
  • Bring back to the boil.
  • Serve drizzled with soy cream.


This soup can be frozen and defrosted in the microwave, if the batch is too large.


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