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Butternut Squash Herb Soup


This creamy vegan soup makes a light dinner. I like to serve it mith garlic naan bread.

Makes about 7-8 cups.


  • 1 medium butternut squash (4-5 cups cubed)
  • 1 Tbsp coconut oil
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1/2 jalapeno chili pepper, seeded, chopped
  • 4 c vegetable broth, hot
  • 1 Tbsp fresh parsley, chopped
  • 1 tsp thyme
  • 1 tsp basil
  • 1/2 tsp ground coriander
  • 1/2 tsp ground nutmeg
  • 1-2 curry leaves (optional)
  • 1 c coconut milk
  • Directions:

    1. Peel the squash, cut it in 1″ cubes, and deseed it. Set aside.
    2. In a large, heavy pot over medium heat, melt the coconut oil. Add onions and celery. Saute 3 minutes.
    3. Add cubed squash and cook 5 minutes, stirring often.
    4. Pour in the hot broth. Add parsley, thyme, basil, coriander, nutmeg, and curry leaves. Bring to boil.
    5. Cover, reduce heat, and simmer 20 minutes, or until squash is tender.
    6. Mash squash in the pot with a potato masher until the soup is smooth, or use an immersion blender. (You may also use a stand blender, but follow manufacturer directions for safe processing of hot food.)
    7. Add coconut milk and stir well. Serve hot, with lemon slices if desired.

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