Vegan Creamy Butternut Squash Soup

The first recipe guest post for our #FREEFROMFAMILIES series is by Midge at thepeachicksbakery.co.uk. Who has shared her homemade recipe for Vegan Creamy Butternut Squash Soup. The perfect feel-good winter warmer for this time of year! Please take a moment to check out Midge’s blog, and follow her on Facebook, Twitter and Instagram.

Vegan Creamy Butternut Squash Soup

Vegan Creamy Butternut Squash Soup

This Vegan Creamy Butternut Squash Soup is the perfect way to warm up on a cold day – or if you are Daddy Peacock – perfect way to warm up when you have spent the better part of the day bashing our decking into various sized pieces!  Beautiful butternut squash is packed with vitamins A, C, E and most of the B vitamins.  This makes it a great choice for supporting flagging immune systems during cold & flu season!  Being orange, it is also a good source of beta-carotene as well as lutein which is good for your eye health!

Butternut Squash is a great source of dietary fibre so a good potato alternative!  AND best of all it tastes AMAZING!!!

The great thing about this Vegan Creamy Butternut Squash Soup is its flexibility.  There are a few optional extra ingredients depending on whether you are counting calories or looking for a quick and painless way of getting those extra mg of calcium into your little itchy scratchy!

Recipe
Print Recipe
Creamy Vegan Butternut Squash Soup
Course Main Dish
Prep Time 15 mins
Cook Time 40-60 mins
Servings
Ingredients
To Serve
Course Main Dish
Prep Time 15 mins
Cook Time 40-60 mins
Servings
Ingredients
To Serve
Instructions
Prepare Fresh Ingredients
  1. Dice butternut squash into 0.5" chunks.
  2. Finely dice the onion, carrot and leek.
  3. Quarter tomatoes.
  4. Chop Sage leaves.
Main Instructions
  1. In a large saucepan soften the onions and leeks in the olive oil over a low heat for around 5-10minutes.
  2. Next add the other chopped vegetables (tomatoes, butternut squash, carrot and sage leaves) and stir over a medium heat for a few minutes. Stir in the garlic powder and black pepper.
  3. Pour over the liquid and simmer for 35-45minutes until all the vegetables are soft.
  4. Blitz until smooth using a stick blender.
  5. Serve with a drizzle of oil, dollop of yoghurt and sprinkle of chives!
Recipe Notes

This soup freezes really well and can be made in a big batch for lunches for the week ahead!

Allergy Notes: This recipe is free from Lactose, Dairy, Eggs, Gluten, Peanuts, Tree Nuts, Mustard, Citrus and Soya.

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Looking to Mix it up a Little?

For a Lighter Option

Replace the coconut oil with a squirt of cooking spray or some water to soften the leeks in.  Simmer the vegetables in 1litre of water rather than using a dairyfree milk or stock cube.

For a Spicy Hit

Add a tablespoon of curry powder or some chopped fresh chilli with the leeks!

For a Calcium Boost

Replace all of the water with a dairyfree milk alternative.  We use Koko Dairyfree as it doesn’t alter the flavour of the soup!  You can also add a good dollop of the plain yoghurt and chopped chives when serving!

Vegan Creamy Butternut Squash Soup

Love this recipe? Midge has also created the perfect accompaniment for this hearty soup in the form of these yummy looking Vegan Cheese & Chive Scones!

4 thoughts on “Vegan Creamy Butternut Squash Soup

  1. It looks so good! I love butternut squash but for some reason, I’ve never used it in soup. Yours looks gorgeous! Thanks for joining in with #FreeFromFridays.

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