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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Recipes » Vegan Butternut Squash Soup

10th November 2015 ·

Vegan Butternut Squash Soup

Dairy-free Recipes· Egg Free Recipes· Fish Free Recipes· Free From Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Gluten Free Vegetarian Recipes· Nut Free Recipes· Soya Free Recipes· Yeast Free Recipes

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This delicious creamy vegan butternut squash soup is simple to make and perfect for cool Autumn days. Serve with my gluten free garlic bread, gluten free bread mix or gluten free soda bread.

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This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

The weather is confused.  It’s late Autumn, the leaves swirl around your legs and crunch underfoot unyet it’s 17 degrees!

With no need for a fire or the central heating I am pretending it is cold by switching my salad lunch to a soup lunch.  But some days I am confused too and have a salad just for the hell of it!

Avoiding all sugar (bar that in vegetables), dairy and egg whites and finally in deperation, trying out the low FODMAP diet, means that soup is the perfect thing for lunch.

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How do you make soup?

Normally my soup consists of a few leftover vegetables, or the meal from last night, being whizzed up in a blender with some homemade chicken stock.

Thus I have very little to share with you on the ‘proper’ recipe front.

This soup, however, I actually wrote down when I made it a few months ago.

Up until the last few days (when I started trying to avoid high FODMAP foods – of which butternut squash is medium and thus best eaten only in small quantities, and garlic and onion is high and therefore avoided) it has served me very well.

Particularly as butternut squash is cheap and readily available at the moment.  

You could of course use pumpkin instead if that is what you had to hand.

I use the pressure cooker to make my soup in.  It takes about 5 minutes at high pressure to cook and thus within 15 minutes of setting out to make lunch you have a beautiful bowl of hot steamy soup in your plate!

What if I don’t have a pressure cooker?

I have given instructions for how to make this without a pressure cooker. However, if you can afford to buy one they are fantastic. Not only can you make soup really quickly but things like stews and casseroles too.

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Serve with:

  • Gluten Free Garlic Bread
  • Slice of bread made with the Free From Fairy gluten free bread mix
    Gluten Free Bread Mix
  • Gluten Free Cheese Bread Rolls

If you would like to try this vegan butternut squash soup another day, why not pin it to a Pinterest board:

Butternut squash soup pinterest

The full recipe:

Fabulous dairy free creamy butternut squash soup

Vegan Butternut Squash Soup

This Vegan Butternut Squash Soup is also Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, SCD, GAPS, Paleo
5 from 1 vote
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Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Servings 4 adults
Author Vicki Montague

Ingredients
 
 

  • 600 g butternut squash peeled - deseeded and roughly chopped
  • 2 carrots peeled and roughly chopped
  • 1 onion - peeled and roughly chopped
  • 1 clove garlic - peeled and roughly chopped
  • 1 pint chicken - or vegetable stock – preferably homemade
  • 50 g coconut butter or creamed coconut - chopped (I use Coconut Merchant coconut butter)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and black pepper to taste

Instructions
 

  • If you are using a pressure cooker, place the spices in the dry pan and place on a medium heat. Stir for about 1 minute until you smell the spices starting to cook
  • Add the remaining ingredients and cook on high pressure for 5 minutes. Release the pressure, blend and serve.
  • If you are using a saucepan add the spices and dry fry for about a minute until you smell them.
  • Add the onion, carrot, squash and a splash of stock and cook for about 5 minutes with the lid on, until the onion is softened
  • Add the remaining ingredients and leave to simmer with the lid on over a low heat for approx. 30 minutes or until the vegetables are very soft
  • Blend the mixture then serve
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Reader Interactions

Comments

  1. Ilze says

    6th February 2017 at 8:01 pm

    Yummm! I should try this!

    • Vicki Montague says

      7th February 2017 at 9:39 am

      Let me know if you do!

  2. Emma says

    14th November 2015 at 2:29 pm

    Yum. I have a butternut squash in the fridge that I picked up on a whim and needs eating, so I think I will make this today. #freefromfridays

    • Vicki Montague says

      16th November 2015 at 9:03 pm

      How did it go? Did it get made into soup? I hope you enjoyed it if it did!

  3. Kate - glutenfreealchemist says

    11th November 2015 at 4:23 pm

    Yep…. the switch from salad to soup has taken place! Eating loads of the stuff at the moment with a definitely veer towards the squab variety. This one looks delish!

    • Vicki Montague says

      12th November 2015 at 12:24 pm

      Thanks Kate! So does yours 🙂

  4. Eb Gargano says

    11th November 2015 at 4:16 pm

    Oooh I love butternut squash soup and this recipe looks super tasty! Sorry to hear that you can no longer eat it, though. That is very sad 🙁

    • Vicki Montague says

      12th November 2015 at 12:23 pm

      Hi Ed, yes it is…and very annoying! I can have it in small amounts but not in a soup like this.

  5. Rebecca @ Strength and Sunshine says

    11th November 2015 at 4:03 pm

    This looks fantastic! Love the bit of coconut butter!

    • Vicki Montague says

      12th November 2015 at 12:22 pm

      Hi Rebecca, it makes all the difference and turns the soup into one that is really ‘creamy’ without the cream!

  6. Jenny Paulin says

    11th November 2015 at 2:52 pm

    what a glorious colour your soup is – such a colour of autumn! i love butternut squash soup x

    • Vicki Montague says

      11th November 2015 at 3:07 pm

      It is delicious isn’t it? And like you say, the colour is enough to cheer up a dreary day!

5 from 1 vote (1 rating without comment)

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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