Vegan Butternut Squash Ginger Soup

My first blog post! Since I’m starting out with a recipe, I figured I would do a quick little introduction on why I’m starting a blog. When I was 12 years old I became a vegetarian and about 2 years ago I went completely vegan for my health, the animals and the environment. There’s so many reasons to be a vegan that for me, it just didn’t make sense to keep consuming dairy. I might talk about those reasons in more detail in other posts but since this is mostly about a really delicious fall recipe, I’ll just keep it short. 

Since turning plant based vegan, I have been on a mission to make super tasty and (mostly) healthy recipes that anyone can enjoy. My daughters are my usual taste testers and if they love something, I know it will be a hit. I want everyone to enjoy filling plant based foods and I’m hoping even meat eaters will see that vegan dishes can be BETTER tasting than the non vegan things they are use to. 

So, this SOUP! It is everything good about Fall in one bowl. I really hope you make it and enjoy it as much as I do. It’s definitely one of those recipes where you want to do the dishes as you go so it’s not totally piling up on you. 

What you need:

1 medium butternut squash – peeled, seeded and chopped into medium pieces

4-5 medium carrots- peeled and chopped

1 tablespoon tomato paste

1/4 small white onion- diced

1 clove garlic- minced

1 small thumb of ginger -peeled and minced

1/4 tsp nutmeg

1/4 tsp cinnamon 

1/4 tsp pumpkin spice (optional) 

Sea salt and pepper to taste

Cooking spray (I like coconut oil spray)

1 cup coconut milk (or any plain nut milk)

1 and 1/2 cups vegetable broth

1/4 cup carrot juice (completely optional- I’ve made it with and without and it’s great both ways)


Roast butternut squash on a pan that has been lightly sprayed with cooking oil, on 425 degrees for 25-35 minutes. Flip the squash over half way through the cooking time. Check occasionally. You want it soft but don’t let it burn. Set aside and allow to cool.

Boil the carrots in a small pot until tender (about 12 minutes). Set aside and allow to cool.

In a small nonstick pan add tomato paste, garlic, ginger, onion and a tablespoon of your vegetable broth. Sauté on medium until the onion is tender. 

Put your butternut squash, carrots and tomato paste/ onion mixture into a blender and purée until smooth. 

Pour the mixture into a large pot and add your coconut milk, vegetable broth, nutmeg, cinnamon, pumpkin spice and carrot juice (if you are using that). Allow to simmer for 10-15 minutes. You can add more coconut milk or vegetable broth if you want it thinner. Salt and pepper to taste. Serves 4-6


Tip- This also goes really well over some gnocchi if you have leftovers.