Butternut Squash Soup

Fall has arrived and I was really too excited to stock up some food. So I bought way too much squash! I normally use squash in my lentil curries, but this time, I wanted a sweet and comforting soup.



Prep : 15 min

Cooking : 1 hour

Servings : 6


  • 3 Tbsp (45 ml) of olive oil

  • 2 lbs butternut squash cut in 2, seeded (unpeeled)

  • 4 garlic cloves, unpeeled

  • Salt & pepper, to taste

  • 1 large onion, chopped

  • 3 Tbsp (45 ml) vegan butter (ex : Earth Balance)

  • 2 Tbsp (30 ml) ginger, finely chopped (I used chopped ginger in jar)

  • 2 Tbsp (30 ml) curry (I used sweet curry)

  • 4 cups (1 000 ml) of vegetable broth

  • Almonds (optional)


  1. Preheat oven to 375 ° F (190 ° C).

  2. Brush the squash and garlic cloves with oil, season with salt and pepper. Place the squash halves on a baking pan and place the garlic cloves under the squash. Bake 45 minutes in the center of the oven until squash and garlic are tender.

  3. Cool 10 minutes, then peel the squash and garlic.

  4. In a pot over medium heat, melt the onion in the butter for 10 minutes, stirring regularly.

  5. Add ginger and curry. Continue cooking for 1 minute.

  6. Add squash, garlic and broth. Bring to a boil over high heat, reduce heat, simmer uncovered for 10 minutes.

  7. In a blender or with a hand blender, purée the soup. Add broth if needed.

  8. Optional: Garnish with roasted almond slices.


Veganized recipe from À La Di Stasio