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Creamy Vegan Butternut Squash Soup

Creamy butternut squash recipe


  • 2 cups peeled and chop butternut squash into medium pieces or use butternut squash puree.
  • 1 medium onion chopped
  • 2 medium chopped carrots
  • ½ tsp coriander powder
  • 1 cup chopped celery
  • ½ tsp cardamom powder
  • 1 Red bell pepper chopped
  • ½ tsp black pepper ground
  • 1 tsp ginger (garlic paste)
  • ½ Green bell pepper chopped
  • 1 ½ cup water or vegetable stock
  • ½ cup cashew cream or one cup cashew milk (any milk or cream can do)


  1. Peel and chop all the vegetables. Add them to a large pot then pour water to cover them. (Do not add the ginger, garlic paste, and the seasonings)
  2. Boil on medium heat for 12-15 minutes or until the vegetables are soft.
  3. When done, turn off the heat and let cool for a few minutes then add your cashew cream.
  4. Pour the mixture to a blender, add the ginger, garlic paste, and puree until smooth. (you can use an immersion blender or a good potato masher
  5. Pour the puree to a cooking pot; add your spices, seasonings, and salt.
  6. Let cook for another 3 -5 minutes. Remember to occasionally stir it to prevent it from burning or sticking at the bottom of the pot.
  7. Serve warm with bread.
  8. This soup can keep in the refrigerator for at least 2-days.