Creamy Butternut Squash Soup (Vegan)
Prep time
Cook time
Total time
A thick, rich, creamy soup made with sweet butternut squash and spicy jalapeno with just a hint of cinnamon.
Serves: 7 cups
  • 1 tbsp. butter (I used Earth Balance)
  • ½ cup onion, sliced
  • ½ jalapeno, seeded, sliced
  • 2 sage leafs, diced
  • 2 lbs. (6¾ cups) butternut squash, peeled, cut up into chunks
  • 4 cups vegetable or chicken broth
  • ¼ tsp. ground cinnamon
  • 1 cup coconut milk from carton (Do not use canned)
  1. In a large pot, over medium heat, add butter, onion, jalapeno and sage; cook for about 8 minutes or until onions are translucent. Add butternut squash and broth; cook for 20 - 25 minutes or until squash is fork tender.
  2. With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.
  3. Serve in a bowl and top with goat cheese, maple bacon, pumpkin seeds or even a dash more cinnamon. Omit the cheese and bacon toppings to keep it vegan.
Calories per cup: 89.7, Fat: 2, Sodium: 342, Carbs: 16, Fiber: 3, Sugar: 3, Protein: 1.4:
Nutrition Information
Serving size: 1 cup
Recipe by PB + P Design at