Simple Squash Soup {Vegan}
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
This squash soup is made with nothing but butternut squash, onion, spices, and vegetable stock, making it an extremely simple and healthy lunch or dinner option
  • 1.2 kg butternut squash (or pumpkin)
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, crushed
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • Pinch of cayenne pepper
  • 3 cups low sodium vegetable broth
  • 1 cup water
  • Salt and pepper to taste
  1. Preheat the oven to 350F (180C).
  2. Cut the butternut squash in half and place cut side down on a baking tray.*
  3. Add enough cold water to the baking tray to just cover the bottom of the entire tray.
  4. Place in the preheated oven for 35 minutes.
  5. Remove from the oven and leave to cool for a few minutes.
  6. Scoop out and discard the seeds.
  7. Then scoop out the flesh and set to one side.
  8. In a large pan, heat the olive oil over a medium heat.
  9. Add the onions and garlic and cook covered for 5 minutes.
  10. Add the turmeric, coriander, and cayenne, and cook for a further minute.
  11. Add the squash, vegetable broth, and water, bring to a boil then reduce heat to simmer, cover, and cook for 10 to 15 minutes.
  12. Blend the soup using an emersion blender or food processor.
  13. Return to the pan, add salt and pepper to taste, and serve.
  14. *If using a pumpkin, place the whole (uncut) pumpkin on the baking tray and place in the oven for 50 minutes.
Recipe by The Wholesome Fork at