/ Comments Off on How to Make Gluten Free Vegan Butternut Squash Soup

How to Make Gluten Free Vegan Butternut Squash Soup

A warm, comforting butternut squash soup that’s naturally gluten‑free and fully vegan. Sweet roasted squash blends with aromatic herbs to create a silky, nourishing bowl perfect for any season. Simple ingredients, rich flavour, and a wholesome finish make this a satisfying choice for cosy lunches or light dinners.

Jump to Recipe Print Recipe
Home » Blog » Recipes » How to Make Gluten Free Vegan Butternut Squash Soup

How to Make Gluten Free Vegan Butternut Squash Soup.

A bowl of smooth, golden butternut squash soup, garnished lightly with herbs. The soup has a creamy texture while remaining fully gluten‑free and vegan.

Intro

Butternut squash soup is an all time favourite of mine. It is so sweet, but with the right mix of spices it becomes sweet and spicy heaven. It is a very nice treat to have on a cold, wet (or snowy) day. But, it can also be the perfect lunch, or even dinner. Soup is such a versatile dish.

However, one of the nightmares with making soup is that you need to have a blender that can blend hot vegetables/ ingredients (after they have been boiled). And, I do not have that type of blender. So rather than going out of my way to buy another blender that can blend hot vegetables. Instead, I created a soup recipe that doesn’t require a blender at all. I just thought it was a bit of a waste of money to go out of my way to get a new blender just for soup.

Instead, for this recipe I have boiled and hand mashed the vegetables to create a lovely consistency soup that doesn’t require a blender at all.

In other news, I just wanted to let you know that Gluten Free VIPS is going to be changing the uploading schedule. Instead of posting every week on a Monday, now it is going to switch to posting every two weeks (every fortnight) on a Monday. I hope you understand, but I really just want to make sure that I am uploading the best quality content possible. So, by giving myself the extra time I can focus on quality over simply quantity. Thank you for understanding, and I hope you enjoy this recipe and future recipes to come!

To keep up with Gluten Free VIPs:

  • Follow Gluten Free VIPs on Pinterest, where I now post every fortnight on a Monday.
  • Regularly check GlutenFreeVIPs.com, where new posts go up every fortnight on a Monday.
Follow Gluten Free VIPs on Pinterest! 🙂

Now… drum roll… onto the recipe…. 🙂

Recipe Sheet

A bowl of smooth, golden butternut squash soup, garnished lightly with herbs. The soup has a creamy texture while remaining fully gluten‑free and vegan.

How to Make Gluten Free Vegan Butternut Squash Soup.

Gluten Free VIPs
A warm, comforting butternut squash soup that’s naturally gluten‑free and fully vegan. Sweet roasted squash blends with aromatic herbs to create a silky, nourishing bowl perfect for any season. Simple ingredients, rich flavour, and a wholesome finish make this a satisfying choice for cosy lunches or light dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Light Dinner, Lunch, Snack
Servings 4

Ingredients
  

Main Soup Ingredients

  • 1 Large Butternut Squash
  • 1 Medium Potato
  • 2 Medium Carrots
  • 500 ml Almond Milk

Spices

  • 1 tsp sea salt
  • 1 tsp Cumin Seeds White, Whole
  • 1 tsp Red Chillies Crushed
  • 1 tsp Fennel Seeds Whole
  • 1 tsp Oregano Leaves Wild‑Grown
  • 1 tsp Black Peppercorns Ground

Instructions
 

  • Wash and chop butternut squash, potato and carrots into small chunks. Then boil them for 40 minutes to an hour (or until they are completely boiled all the way through).
  • Next, drain the remaining water from the pot until there is only a small amount of boiling water remaining. Mash the vegetables (or blend them) then add the almond milk and spices to the soup.
  • Serve hot and enjoy!
Keyword Butternut Squash Soup, Gluten Free & Dairy Free, Gluten Free & Vegan

Ingredients

  • 1 Large Butternut Squash
  • 1 Medium Potato
  • 2 Medium Carrots
  • 500ml Almond Milk
  • Spices:
    • 1 tsp sea salt
    • 1 tsp Cumin Seeds (White, Whole)
    • 1 tsp Red Chillies (Crushed)
    • 1 tsp Fennel Seeds (Whole)
    • 1 tsp Oregano Leaves (Wild‑Grown)
    • 1 tsp Black Peppercorns (Ground)

Method

  1. Wash and chop butternut squash, potato and carrots into small chunks. Then boil them for 40 minutes to an hour (or until they are completely boiled all the way through).

  2. Next, drain the remaining water from the pot until there is only a small amount of boiling water remaining. Mash the vegetables (or blend them) then add the almond milk and spices to the soup.

  3. Serve hot and enjoy!

Tips and Tricks

No blender required for this recipe!

I do not own a blender where you can put hot food into it without it exploding. Or at least I am told it will explode or break the blender if it is not explicitly made for hot food. So, I listened to the good advice from the internet to not break my appliance and thus I decided to make this soup recipe in a way that it did not require a blender.

All it takes is a good mashing of the boiled vegetables, and then you are done, you have a soup. Because truthfully, I really did not want to have to go out of my way to buy a blender, that is suitable for blending hot vegetables, that just felt like a waste of money. But, if you were clever when you were buying your blender, and got one that can process both hot and cold food, then you are lucky and instead of mashing your vegetables you can blend them instead for this recipe!

Choosing your ingredients

To help add more flavour to this recipe I decided to add in potatoes and carrots. Obviously, you can choose to add in any other vegetable you like if these aren’t your favourites or you think something else would be better. I wouldn’t suggest subbing out the butternut squash however, as that would mean it is no longer a butternut squash soup. I don’t really know why you clicked on this article in the first place if your main objective was to make a different kind of soup.

Thick soup or thin soup?

If you would like a thinner soup, simply add more almond milk (or any other vegan milk alternative). If you would like a thicker soup, simply reduce the amount of almond milk added. It is truly that simple!

This tips and tricks section is really just about encouraging you Gluten Free VIPs to not be afraid to make this recipe your own and tailored to you and your tastes! Feel free to be fun and adventurous with your cooking! Enjoy!😊😊

Thank You For Reading! 🙂

Thank you so much for reading my recipe on How to Make Gluten Free Vegan Butternut Squash Soup. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went. Just a reminder that I do also have a Pinterest account, so be sure to give that a like and follow also to make sure that you never miss when Gluten Free VIPs post (but just a reminder that I post every Monday).

If you would like to try some of my dinner recipes I have listed the recipes below:

If you would like to try some of my other side dishes I have listed the recipes below:

Please keep an eye out for Gluten Free VIPs, as I will be making more dinner and side dish recipes soon. Just a reminder that Gluten Free VIPs makes smoothies but also, dessert, dinner, lunch and side dish recipes that are all gluten free (plus some that are vegan and vegetarian)!

Gluten Free VIPs

<3 <3 <3

xxx