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Butternut Squash Soup is the Perfect Fall Comfort Food

Get ready to cook up a fall favorite. Butternut Squash Soup, made with wholesome ingredients and Vegan Friendly. My sister has recently dedicated herself to be Vegan, so this has challenged me to create dishes that me and her and can enjoy together regardless of who eats meat or not. I have had pumpkin soup before but never Butter nut squash and this fall I am excited to add this warm and delicious soup to my recipe collection. Get ready for your tastebuds to explode! This soup is packed with flavor and you will not miss the heavy cream in it after you see what I have replaced it with.

This vibrant soup will brighten and warm your soul. This will make up to 6- 7 servings.



  • 1 Butternut Squash

  • 1 medium sweet white onion

  • 8-10 garlic cloves

  • 3 medium carrots

  • 1/4 of an apple

  • 2 Springs of fresh Sage

  • 2 Springs of fresh Thyme

  • 1 can Unsweetened Coconut Milk

  • 1-2 tsp Chili Powder

  • 1-2 cups of water.

Let’s Get Started

  1. Pre heat your oven to 380 degrees and line a large baking tray with parchment paper.

  2. Peel and cut your squash into 1 inch pieces, coat them with olive oil, salt and pepper and place on the baking tray.

  3. Peel three carrots, garlic cloves, sweet onion, apple and coat them with oil, salt and pepper and add to the baking tray.

  4. Chop the sage and remove the thyme leaves from the twigs. Add on top of all the veggies.

  5. Bake for 45 min to 1 hour until the the vegetables have become tender.

  6. Remove the baking tray from the oven and add all the ingredients to a pot. I used a handheld blender but you can put everything in a regular blender.

  7. Add water between 1-2 cups depending on how thick you want your soup. Blend the ingredients in the pot until you get a smooth soup.

  8. Add 1 can of unsweetened coconut milk, salt, pepper and chili power. Give it another blend. Heat it up on the stove for a few minutes (the soup should still be hot if you blended everything right out of the oven) and enjoy!

You can enjoy by pairing this soup with buttered sour dough toast. I prepared a gouda and cheddar grilled cheese (not vegan) to pair with the soup.


My mom is my biggest critic. She absolutely loved the soup! Many of these flavors are still very new to her. I love to see her try new things and enjoy the food I cook for her.

- "This soup is so delicious! I love the sweetness and the slight spicy kick to it."- Mom <3

"This is really good, it tastes different from the traditional Butternut Squash Soup, what did you put in it?!"- Val


I hope you enjoy making this warm and yummy soup to share this holiday season. Let me know what you think and like and leave a comment under this recipe :)

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