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Creamy Butternut Squash Soup (Vegan, Gluten-Free)

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This butternut squash soup has been on repeat every single week for the last month and I am almost embarrassed to admit that I’ve been eating it every single day! I actually made this on accident and it was originally for the sauce that I poured over my dairy free creamy butternut squash mac and cheese recipe, but the “sauce” aka this creamy butternut squash soup was just too good that I needed to adjust it just a bit to make it into a hearty soup!

It is actually one of the simplest recipes you can make and it is perfect for the winter months! All you have to do roast up butternut squash, add it to your blender with almond milk or coconut milk, and your favorite spices; I love warming/healing ones such as cinnamon, nutmeg, turmeric, ginger, and even a little sage. I also blend it with some nutritional yeast too! Once you blend it up to your desired consistency, it is all done! It is that simple! By adding the nutritional yeast it will give the soup a savory feel to it and cut some of the sweetness that you get naturally from the butternut squash!

Further Food Commentary:

This butternut squash soup is a great source of fiber, vitamins including A, C, E and B vitamins, as well as minerals such as calcium, magnesium, and zinc.

By Anna Lee

Creamy Butternut Squash Soup (Vegan, Gluten-Free)

Stars ( Reviews)

  • Prep Time:5 Minutes
  • Cook Time:45 Minutes
  • Servings: 4 Cups

Ingredients

1 large butternut squash
2 cups almond milk
1/2 cup nutritional yeast
Sea salt to taste
1 teaspoon cinnamon
1 teaspoon turmeric or Further Food Superfood Turmeric
1 teaspoon ginger
1 teaspoon nutmeg

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper set aside.
  2. Lightly coat/spray your butternut squash with olive oil and add to the baking sheet. You can either roast in half or pre-cut into cubes. I tend to buy ones already cut into cubes to make it easier. If you roast in cubes, it will allow for even cooking.
  3. Roast squash at 400 degrees for about 45 minutes or until soft/tender to touch.
  4. Add to your vitamix/blender with the above ingredients. Blend on high for a few minutes until creamy.
  5. Taste test and adjust to preference!
Preheat your oven to 400 degrees and line a baking sheet with parchment paper set aside. Lightly coat/spray your butternut squash with olive oil and add to the baking sheet. You can either roast in half or pre-cut into cubes. I tend to buy ones already cut into cubes to make it easier. If you roast in cubes, it will allow for even cooking. Roast squash at 400 degrees for about 45 minutes or until soft/tender to touch. Add to your vitamix/blender with the above ingredients. Blend on high for a few minutes until creamy. Taste test and adjust to preference!

Nutrition Information

Per Serving: Calories: 276; Total Fat: 2 g; Saturated Fat: 0 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 827 mg; Potassium: 872 mg; Carbohydrate: 48 g; Fiber: 10 g; Sugar: 26 g; Protein: 13 g

Nutrition Bonus:

Vitamin C: 80%; Vitamin A: 487%; Iron: 13%; Calcium: 48%;

Zest up your dishes and get an anti-inflammatory boost with Superfood Turmeric!

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One thought on “Creamy Butternut Squash Soup (Vegan, Gluten-Free)

  1. Elizabeth

    Idk what happened but my soup ended up being so spicy from the cinnamon that I can’t eat it. I added every ingredient according to the measurements here (and no I didn’t use tbsp instead of tsp) and it’s so strong with cinnamon it’s all I taste and it’s pretty much inedible. I’m sad 🙁

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