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.
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!