• Cooking Time:
  • Servings: 2
  • Preparation Time:


After looking at some yummy butternut squash soup recipes online that had a lot of cream, I was inspired to make a healthier, vegan version.


  • 1/2 cup onion, diced
  • 1 tbsp olive oil
  • 1 1/2 cups vegetable broth
  • 2 cups butternut squash, peeled and cubed
  • 1/2 cup carrot, grated
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/4 tsp black pepper
  • 2 tsp curry powder
  • 1/2 tsp ginger


  • Directions:
  • Heat onion in olive oil in medium saucepan until onion is tender. Add vegetable broth, carrot, squash, and spices. Bring to a boil and then simmer until squash is tender. Transfer to a blender and puree, or use an immersion blender. Return to heat. This is where you can taste it and play around with the spices a bit more to suit your own individual tastes.
  • Serves 2.

© 2006-2017 BakeSpace, Inc. All Rights Reserved