Do you like autumn? I like those cold evenings spent under a blanket with a bowl of warming soup. Speaking of which, I have one of my favourite autumn recipes for you. Creamy butternut squash soup spiced with ginger, black pepper and a hint of chilli. With this simple recipe, you'll make an aromatic and super creamy vegan soup. 

Myślę, że sezon dyniowy możemy oficjalnie uznać za otwarty! Co bardzo mnie cieszy. Uwielbiam dynie, głównie za to, że jest tak uniwersalnym produktem. Nadaje się do ciast, deserów, zup, sałatek, zapiekanek, faszerowania i wielu innych. Możliwości są tutaj nieograniczone! W sezonie dostępna jest praktycznie wszędzie w najróżniejszych odmianach, rozmiarach, kolorach i kształtach. No i jak jej nie lubić? Ja dynię uwielbiam!

This creamy butternut squash soup recipe is a simple, basic version that uses only a few easily accessible ingredients. The addition of ginger, chilli and black pepper makes the soup aromatic, but not too spicy. If you like super spicy food, feel free to add more chilli powder. 

You can prepare this recipe using any type of pumpkin you have on hand. This time I used butternut squash. Depending on the pumpkin type, you may have to adjust the thickness of the soup by adding a little less/more vegetable stock.  

Butternut squash soup - how to serve and store? 

Serve your butternut squash soup with pumpkin seeds, toasted bread, crackers, or breadstick, to add a crunchy element. 

From time to time, I serve this pumpkin soup topped with crumbled feta cheese or creamy goat cheese, but of course, it’s a non-vegan option. 

Store your pumpkin soup in an airtight food container in the fridge. It'll keep for 2-3 days. 

How about more recipes that will help you prepare warming soups perfect for autumn evenings? Try our favourite recipes: 

• Mushroom soup with eggs and beans (gluten-free, dairy-free)
• Easy green pea soup | healthy and gluten-free
• Creamy roasted tomato soup

Butternut squash soup | Vegan

This simple, classic pumpkin soup is real comfort food. Seasoned with warming ginger, black pepper, and chilli is a perfect meal for the cold autumn evenings!  

Print Pin Recipe

Prep Time 10 minutes mins

Bake Time 25 minutes mins

Total Time 35 minutes mins

Course Snack, Soup

Servings 2

Equipment

• Immersion blender / blender


Ingredients

  

• 1 kg pumpkin
• 1 onion
• 1 garlic clove
• 1 cup vegetable stock
• 1 tbsp oil
• 1 tsp ginger powder
• 1 tsp dried sweet paprika
• duża szczypta chilli (or more)
• duża szczypta czarnego pieprzu (or more)
• salt to taste
• 1 tbsp pumpkin seeds
• toasted bread (vegan)

Instructions

 

• Peel the pumpkin, remove the seeds, then cut it into small pieces.
• Peel and finely chop the onion and garlic. Heat the oil in a pot and fry them over small heat until soft, then add the ginger, dried sweet paprika, chilli, black pepper and salt, mix well.
• Add the prepared pumpkin into a pot with onion, garlic and spices. Add the vegetable stock and bring it to the boil. Cook for 20-25 min or until the pumpkin is soft.
• To finish off your soup, use an immersion blender or allow to cool and transfer to a standard blender, then blend until smooth.
• Return your soup to the pot and warm up to the desired temperature. Serve with the pumpkin seeds and toasted bread.

Notes

• Note that for this recipe you need 1 kg of peeled and deseeded pumpkin. 

Keywords chilli, pumpkin, butternut squash, ginger, quick recipe

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