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Creamy Butternut Squash Soup

Delight in a bowl of creamy butternut squash soup - an ode to childhood memories. Infused with turmeric, topped with asparagus and dill, this vegan delight is a comforting journey back home, with a healthful twist.

The brisk, fall air calls for a bowl of something cozy, something that warms the soul and fills the heart with memories of home. For me, it’s this butternut squash soup – a recipe passed down with love and adapted with a vegan twist.

I’ve been away from my Australian roots for over a decade, and sometimes, the nostalgia hits hard. But recreating this soup, with the warmth of turmeric and richness of coconut cream, brings a piece of home to my American kitchen. And what a joy it is to share this piece of my heart with you!

The Key ingredients to this Creamy Butternut Squash Soup:

  • Butternut Squash: This squash is a trip back home, bringing fond memories of family meals in Australia. Its natural sweetness makes it a star in soups. While many refer to it as pumpkin, I’ve grown accustomed to the American nomenclature.
  • Turmeric: A hint of color and a world of health benefits! Turmeric not only gives the soup its golden hue but also boosts its nutritional value, packing it with anti-inflammatory properties.
  • Coconut Cream: While traditional recipes often call for dairy, coconut cream offers a rich, vegan alternative. Its creamy texture complements the soup’s flavor while enhancing its vegan goodness. Always opt for full-fat for the best taste!

Sauté Base Ingredients

In a large pot, heat olive oil and sauté garlic, turmeric, and onions until fragrant. Toss in the diced butternut squash and give it a few minutes to gain some color.

Simmer

Pour in the veggie broth, sprinkle salt and pepper, and add a dash of cayenne. Let it boil, then cover and simmer until the squash softens.

Blend to Creaminess

Once cooked, stir in the coconut cream and transfer the mixture to a blender. Process until the consistency is smooth and velvety.

Serve with Love

Pour your creamy soup into bowls. Garnish with a swirl of coconut cream, freshly steamed asparagus, and a sprinkle of dill. Every spoonful is a taste of home, a warm embrace, a comforting memory.

There’s magic in every bowl, a story behind every sip. As the seasons change and the world around us evolves, it’s heartening to have constants – recipes that ground us, remind us of our roots, and allow us to share our history with loved ones. Enjoy this bowl of comfort and feel the embrace of home with every bite! 💛🍵

Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

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Creamy Butternut Squash Soup

Starting the year off with a warm cozy hug of a meal!! Cos who doesn’t need a hug!? Pumpkin soup will forever remind me of home. I haven’t been back home in Australia eating mums soup for 12 years! So this is such a special one. I created this soup with love, fun, and a quirky lil smile and so excited to share it with you. Spread the love with a big bowl of my creamy, silky smooth DELICIOUS soup!!
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, dinner, lunch, Main Course, Soup
Cuisine Vegan
Servings 4

Equipment

  • blender

Ingredients
  

  • 1 large butternut pumpkin
  • 4 cups veggie broth
  • 5 garlic cloves chopped
  • ½ cup coconut cream
  • 1 large brown onion diced
  • ¼ tsp turmeric
  • dash of cayenne
  • 1 tbs olive oil
  • freshly ground pepper
  • ½ tsp sea salt
  • asparagus for garnish
  • dill for garnish

Instructions
 

  • In a large pot. Add your olive oil, garlic, turmeric and onions and sweat them till fragrant. Then add your diced pumpkin and stir fir a few minutes till the pumpkin gains a little color.
  • Then add your broth, salt, pepper. Bring to a boil, cover, reduce heat and simmer until the pumpkin is thoroughly cooked.
  • Uncover and remove from heat. Stir in coconut cream the transfer to a blender. Blitz until smooth and creamy, pour into your bowl and add a splash of coconut cream, steamed asparagus and dill to garnish.
Keyword creamy vegan, dairy free, easy soup recipe, gluten free, plant based, plant based soup, vegan, vegan soup

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Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

Let's get social!

Search

Most Recent Recipes

Subscribe for more!

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