Vegan Creamy Butternut Squash Soup

As the weather gets cool, I get excited about all the delicious soups that I can create for a perfect season like fall. What I like about fall is the beautiful colors of the leaves, and I get the best of both worlds. If I want to wear my boots I can, and some days I can leave the house with open toe shoes. Its usually hot during the day time in my city, and as it get later in the day, that's when the cool breeze starts rolling in. That's usually around dinner time, and I can now enjoy a yummy bowl of soup.

This vegan creamy butternut squash soup is easy. Why? Because all you need is a crockpot and the recipe cooks for itself. Butternut squash is in season which means that it can be found in most grocery stores. The beautiful thing about shopping in season is that you often can get the produce for cheaper than the non-seasonal produce. Also eating produce that is in season brings plenty of benefits to the body. That's why watermelon peak seasons are during the warmer month, because this fruit is hydrating to the body, which is what the body needs when it's sweating. For this vegan butternut squash soup recipe, if you do not have a crock pot feel free to make the recipe stove top. Just cook the vegetables first, add in the liquids and season to your liking. Feel free to serve with with a vegan grille cheese sandwich and top with pepitas.

Vegan Creamy Butternut Squash Soup


6-8 Servings

2lbs Butternut Squash

1 Can of Organic Light Coconut Milk

1 Medium Yellow Onion

1 Clove of garlic minced

2 tsp Minced Ginger

1 tsp Thai Kitchen Green Curry Paste

2 tsp coconut sugar

1 tsp salt

2 C Vegetables Broth

1/4 C Fresh Cilantro Chopped


Peel and chop butternut squash into cubes. Add to crockpot. Dice one medium yellow onion and add to crockpot. Add remaining ingredients, except cilantro. Cook for 6-8 hours on low in crockpot. Once the soups is done, vegetables should be soup to touch with fork, us an immersing blender to blend the soup to form a creamy consistency. Check the flavor, add extra salt if need. Now add the fresh cilantro, and serve in bowls with pepitas or extra cilantro as garnish.

Thanks for tuning in today for the weekly recipe. Leave a heart of you love this post. If you haven’t already subscribe to the blog so that you can catch the next blog post. I also have a Facebook group that I am growing with amazing members that are on this vegan journey like you. So come hang out with us in the Plant-Based Vegan Recipe Group

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Until next time Love, Peace, Gratitude, and Delicious Food

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