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Vegan Butternut squash soup
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5 from 2 votes

Creamy Butternut Squash soup #Vegan #Glutenfree

Vegan and Gluten free winter squash soup is also creamy and delicious hearty meal in itself.
Course Soup
Cuisine International
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Jayasri


  • 1 Butternut squash approx..750grms
  • 2 cloves garlic
  • 1 ’’ Ginger
  • 1 onion
  • 1 litre vegetable stock using stock cube
  • 2 sprigs of Basil
  • ½ tbsp of oil
  • 1 tbsp of mixed seeds sunflower, linseed, pumpkin, sesame and chia
  • 6 cashew nuts
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp Black pepper


  • Cut the squash in half and scoop out the pith by removing the seeds. Peel the skin and cut into cubes.
  • In a wok/pan heat oil add cumin seeds, coriander seeds and black pepper fry for a minute then add chopped garlic, onion and ginger sauté for few minutes till the onions become translucent.
  • Now add the cubed squash and cook stir-frying it for 5 more minutes with a lid closed in a medium flame. Within few minutes it gets well cooked. Add the basil leaves give a stir for few seconds within seconds it wilts.
  • Allow it to cool down, when it is cooling down prepare the stock using around 4 cups of water.
  • Once it is cool blend it in a food processor or in an Indian mixie to a smooth consistency. (Or you can pour the stock into the pan using a hand blender you can blend in batches until you get a smooth puree).
  • You can pass it through a sieve into a clean saucepan and pour the vegetable stock (keeping aside ¼ cup of water) season it with salt, taste and adjust the seasonings.
  • In a small skillet heat a tsp of oil toast the mixed seeds for few minutes with cashew nuts. Grind them into a smooth paste using little stock water add this ground paste to the saucepan and heat through gently for few more minutes keep an eye so it doesn’t get stuck to the bottom as it starts thickening. Switch off the stove, to serve ladle the soup into bowls garnish with few more basil leaves and toasted seeds. Serve it with a bread of your choice or with crunchy croutons.


Notes: If you do not want to do it on stove top you can grill or bake in the oven until the veggies become soft. Then fry the spices in a skillet and continue as above.
Make your own crouton: It’s easy to make your own crouton. Crush using a pestle and mortar a clove of garlic and herb of your choice with 3 to 4 peppercorns and salt. Take a day-old bread, cut into cubes marinate the cubes with the above said mix. Heat a little olive oil in a skillet add this marinated bread mix and sauté for 2 to 3 minutes until golden brown. It’s now ready to go on the soup