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Vegan Spicy Butternut Squash Soup

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  • Author: Sowmya
  • Total Time: 50 mins
  • Yield: 8 1x


This creamy – without the cream – soup is full of warm spices and hot chillies and makes for an exciting first course to a Thanksgiving feast.


  • 45 cups of vegetable stock
  • 750 g butternut squash, peeled, seeds removed, cut into 2cm dice
  • 4 tbsp olive oil
  • 1 tsp ground cumin powder
  • 1 tsp ground coriander powder
  • 1 tsp curry powder
  • 2 onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, trimmed and chopped
  • 12 cloves of garlic, peeled and finely chopped
  • 1 mild red or green chilli, seeds removed, finely chopped
  • lemon juice, to taste
  • sprigs thyme, to garnish (optional)
  • Cashew cream , to garnish (optional)


  1. Preheat the oven to 450 Deg F
  2. Add the squash to a roasting tray with 2 tablespoons of olive oil and all the spices. Mix and coat them well to cook in the oven for 20 to 25 minutes, or until soft.
  3. Meanwhile, place a wide pan on a medium heat and add the remaining olive oil. Add the onion, carrot, celery, garlic and chopped green chilli and fry for 10 minutes, or until softened . Add the roasted squash and vegetable stock to the pan. Bring to the boil then reduce to a simmer for 5 to 10 minutes, or until all of the vegetables are soft and cooked through.
  4. Pulse them all in a food processor until smooth. Taste and check for spices and salt. Add some lemon juice to it and serve warm with bread.
  • Prep Time: 15 mins
  • Cook Time: 35 mins
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