Vegan Gluten Free Butternut Squash Soup is a delicious 40-minute meal with all the goodness of a savory, rich soup. And you won’t believe the nutrition—so good for you!
If you are like me, you love, love, love Butternut Squash Soup. Because. Butternut squash is not only rich, robust, packed with vitamins and protein, but it’s also scrumptious, vegan and gluten free. And this Butternut Squash Soup is quick to make. If you buy the squash already cut up at the grocery store, you can probably put it on the table in about 30 minutes.
Potatoes add a bit of hearty thickness to this soup. It is savory, a bit sweet and has just a little bite to it. That’s the cayenne pepper. I used coconut milk to make it creamy. And it was so delicious!
Health Benefits of Squash (and Potatoes)
The recent epidemic has people scrambling to stay healthy, and one way to do it is to cook your own food using whole foods. Butternut squash and potatoes are two vegetables that keep well and are very versatile. You can make them so many ways and they all taste entirely different. In fact, my husband thinks he doesn’t like butternut squash, but he really does like it. I fooled him the other day by adding Roasted Butternut Squash to the top of a simple green salad, and he exclaimed, “Mmmmm. What is this?” I had to admit it was butternut squash. Ha. Ha. Fooled him.
So back to nutrition…that rich orange color you see in the squash gives you a clue. Lots of Vitamin A, which supports your immune system, is good for the eyes, and so much more. And the potato (besides being a natural thickener) has good protein and carbs, lots of B vitamins, folic acid and other super stuff. It’s why the Irish eat them (besides they taste so good). Take a look at the nutrition labels below and see what I’m talking about.
What You Need
For this recipe you need some common spices (cayenne pepper, cardamom, turmeric, celery salt, cumin). The combination of flavors is stupendous, and I suggest you buy them if you don’t have them. Turmeric is an immune booster, so you really need this one in your cabinet. In addition, you’ll need knives, a cutting board, measuring cups and spoons and a soup pot or Dutch oven. Whatever you buy, buy the best you can afford. You’ll never be sorry.
Vegan Gluten Free Butternut Squash Recipe
Vegan Gluten Free Butternut Squash Soup
- 1 medium butternut squash (peeled, seeded and diced)
- 2 medium Yukon gold potatoes (peeled and diced)
- 1 small apple (peeled, seeded and diced)
- 5 cups water
- 1 15-ounce can coconut milk
- 2 vegetarian bouillon cubes
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cardamom
- 1/8 teaspoon turmeric
- 1/8 teaspoon celery salt
- 1/4 teaspoon cumin
- 1/8 teaspoon Pepper to taste
- Place the squash, potatoes, apples, and water in a large pot and bring the water to a boil.
- Reduce the heat to medium and continue cooking about 15 minutes until the vegetables are soft but firm.
Add the coconut milk, bouillon cubes, salt, cayenne, cardamom, turmeric, celery salt, cumin, and pepper to the broth. Taste and adjust seasoning as needed.
- Using an immersion blender, blend the soup until smooth.
- Continue heating on medium for about 10 minutes. Serve hot. Top with chives, parsley or toasted pine nuts, if desired.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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