I love the squash season, all these different shades and shapes that nature offers us it’s just magic !
Squash soup is a classic recipe that can be delicious or super bland if you don’t add the right ingredients. This recipe is Vegan and super creamy and very tasty thanks to the spices we add. I really like marrying squash with onions and kohlrabi, I find it enhances the delicate aroma of butternut squash and it really enhances it.
vegan squash soup with homemade vegetable broth
For this recipe, I use my super homemade vegetable broth that I prepared from my organic vegetable waste. It’s perfect as a broth base, just rehydrate the vegetable powder in hot water. The process is the same as for the broth bought in supermarkets but it is 100x better because it contains no added salt, no fat and it is made from unused fruit and vegetable leftovers in the kitchen. It is a kind of recycling that allows us to take a step forward towards “0 waste”.
Another idea I really like is to replace the cow cream with coconut cream. The coconut cream brings a small flavor that goes perfectly with the squash soup and it is vegetable. Put it in a small pastry bag for example and decorate your plates according to your desires. It’s beautiful and it’s super good !
And to finish our pretty plates, add some seeds of your choice. They will bring a little crunch to the recipe and it’s really great in the mouth. They replace the bread that one would tend to want to take to accompany soup. This little trick makes it possible to have a gluten-free recipe! Pretty cool, huh ?Print
A delicious creamy and tasty Vegan squash soup.
- 1kg pumpkin (squash)
- 2 onions
- 3 tablespoons olive oil
- 1 tbsp curry
- 1 carrot
- 1 slice of celery (2cm)
- 1 small cabbage rave
- 100g of potato
- ½ liter of vegetable broth
- Coconut milk for decoration and some seeds
- Peel all vegetables and cut into big dices.
- In a sauce pan, sweat the onions with the curry. Add all vegetables and steam for a few minutes.
- Add the broth, bring to a boil and simmer for about 30 minutes. Adjust the seasoning if necessary.
- Stir the blender until it is creamy and smooth.
- Serve in hollow plates, decorate with a swirl of coconut milk and a few seeds to add some crunch.
The same recipe can be made with another kind of pumpkin, such as butternut or potimarron. These are squash, who are richer in starch so it’s best to add a little broth to make your soup more liquid, or put less potatoes!
- Category: starter
- Cuisine: europe
- Calories: 100% homemade with love
Keywords: soup, winter soup