VEGAN Butternut Squash Soup

Soup is one of the best comfort foods, especially in winter. It’s hot, it’s full of warming spices… oh, and it’s super low maintenance. In fact, the ease of this soup is one of my favorite things about it. It requires very little concentration or skill, and still produces something that tastes amazing.


And did I mention it was vegan? That’s right: finally, a hearty winter dish without meat and animal products. Plus, it’s not just for vegans. I’m a total meat eater, and I absolutely love this soup.


But my favorite thing about it has to be the spicy kick from paprika and cayenne I added to the mix to give it a little bit of depth of flavor. Pro tip: the key to an interesting soup is seasoning. A fun twist on this would be to add nutmeg and cinnamon instead of rosemary and paprika to make a sweeter soup.


For added texture, I took some of the leftover seeds from the squash, tossed them with cayenne and salt and roasted them with some avocado oil. They were perfect.


To those followers that celebrate Christmas, have fun relaxing after the holiday and stay tuned for fun New Year’s ideas!



  • 1 whole butternut squash, peeled and chopped
  • olive oil
  • 3 cups vegetable broth
  • 1 cup water
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • 1 teaspoon rosemary
  • salt to taste


Preheat the oven to 400º F.

Spread the butternut squash pieces on a large baking sheet and drizzle over some olive oil. Roast for 25-30 minutes, or until the squash is soft and a little caramelized on the edges.

Add the squash pieces to a large pot along with the veggie broth and the water, and bring the mixture up to a boil.

Add in the paprika, cayenne, turmeric, black pepper and rosemary, mix thoroughly and lower to a simmer. Cover the soup for 30 minutes.

After the 30 minutes are up, turn the heat off and blend your soup with an immersion blender. If you don’t have one, blend the soup in a regular blender a cup or so at a time until smooth. Taste the soup and add in the appropriate amount of salt, then serve.

To reheat, simply place the soup in a pot over low heat until it starts to steam. I topped mine with extra rosemary and some squash seeds roasted with cayenne.

4 thoughts on “VEGAN Butternut Squash Soup

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