The Squeeze

Brainfood for lush living

Chef Stacey’s Vegan Creamy Butternut Squash Soup

It is winter in New England and the perfect time of year to cozy up and cook nourishing meals for you and your family.  One of my favorite nutritious and delicious winter meals is a pot of hearty soup served with some local bread and a mixed green salad.

This vegan and gluten free soup is a recipe I created that is so simple it only requires a couple ingredients and spices.  It is incredible easy and quick to make as well. Happy winter cooking!

Chef Stacey’s Vegan Creamy Butternut Squash Soup – serves 2

1 butternut squash, peeled and diced into small cubes

1 can (14oz) coconut milk

Optional 1 small onion, diced

1 Tbsp coconut oil

2 cloves garlic

1 teaspoon cumin seed

1 teaspoon ground coriander

½ teaspoon curry powder

½ teaspoon salt and pepper, to taste

Water or vegetable broth to thin to desired consistency

Optional garnish of chopped cashes and fresh cilantro

Place all ingredients into a medium soup pot and bring to boil.  Once boiling, reduce heat and simmer until the squash is tender when a fork is inserted into it.  About 20 minutes. 

Using an immersion blender, puree the soup until creamy and smooth.  Add water or broth to thin to desired consistency.  Pour into bowls and garnish with optional toppings.

Stacey Hamblett

Stacey Hamblett

Plant based chef. Holistic Nutritionista. Lover of Creativity.
Hi I am Stacey! I work as the Executive Chef & Nutritionist of The Juicery Kitchen. My passion is creating vibrant delicious healthy food to nourish the mind, body and spirit. I look forward to sharing this passion with you and inspiring you to live your most delicious life!

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