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Creamy Vegan Butternut Squash Soup

Prep time:

20 minutes

Cooking time:

20 minutes



  • 1 1/2 tablespoons avocado or coconut oil

  • 1 medium onion

  • 1 leek (optional)

  • 3-4 garlic cloves, minced

  • 2 pounds butternut squash peeled, seeds removed and cubed

  • 1 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon fresh thyme leaves

  • 1 1/2 cups organic, low sodium vegetable broth

  • 2 cups Silk Original Almondmilk or canned coconut milk / cream

  • 2 teaspoons lime juice

  • Cinnamon and fresh parsley to garnish

  1. In a large stock pot, heat the oil over medium high heat until shimmering.

  2. Add in the onion, leek (if using) and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.

  3. Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.

  4. Add in the salt, pepper, thyme, vegetable broth, almond milk/coconut milk, stir to combine. If using coconut milk, leave a little in the bottom of the can to drizzle over each individual soup serving.

  5. Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender.

  6. Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you're not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.

  7. Taste and add salt and pepper to taste if necessary.

  8. Garnish by drizzling a little coconut milk (if using) and sprinkling finely chopped parsley and a dash of cinnamon on top.

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