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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

Course Snack
Cuisine British
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 adults
Author Vicki Montague


  • 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


  1. 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
  2. Add the remaining ingredients and cook on high pressure for 5 minutes. Release the pressure, blend and serve.
  3. If you are using a saucepan add the spices and dry fry for about a minute until you smell them.
  4. 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
  5. 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
  6. Blend the mixture then serve