Serve this creamy vegan, gluten-free butternut squash soup as an appetizer, a hearty main course, or a comforting side dish, and watch as it becomes a family favorite. Whether you're vegan, gluten-sensitive, or simply looking for a flavorful, nutritious meal, this soup delivers a culinary experience that everyone can enjoy.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American, Gluten Free, Vegan, Vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 422kcal
Author: Lois Carter Crawford
Ingredients
1medium butternut squashpeeled, seeded and diced
2medium Yukon gold potatoespeeled and diced
1small applepeeled, seeded and diced
5cupswater
1 15-ouncecan coconut milk
2cubes vegetarian bouillon
1teaspoonsalt
⅛teaspooncayenne pepper
⅛teaspooncardamom
⅛teaspoonturmeric
⅛teaspooncelery salt
¼teaspooncumin
⅛teaspoonPepper
Instructions
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.
Notes
Note: For a deeper flavor, roast the squash first.