• Plant-based Recipes
  • Organic Home + Garden
  • Mindful Health
  • Take a Course

Mobile Menu

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Before Header

  • Facebook
  • Instagram
  • Pinterest

Apple a Day Doc

Sustainable Plant-Based LifestyleRx w/Ann Collins,MD,RYT

  • Home
  • Apple a Day Doc Mission
  • Adventures + Recipes
    • Plant-based Recipes
    • Organic Home + Garden
    • Mindful Health
    • Resources
  • Get in Touch
  • Plant-based Recipes
  • Organic Home + Garden
  • Mindful Health
  • Take a Course
Kitchen safety gourds and squash

Vegan Butternut Squash Soup

You are here: Home / Plant-based Recipes / Enticing Entrees / Vegan Butternut Squash Soup
vegan-butternut-squash-soup

February 11, 2019 //  by drcollins//  Leave a Comment

Vegan Butternut Squash Soup Recipe warming enough to knock the chill off of a Polar Vortex Snow Day!

Warm your bones and prepare your body for subzero temps with this nourishing + delicious vegan butternut squash winter soup. Ginger, cayenne, black pepper & cinnamon cultivate heat, while turmeric supports immune function and reduces inflammation, improving connective tissue and joint comfort + flexibility. Cardamom soothes the mind and lifts the spirits. Pepitas, rich in zinc and iron, support healthy hemoglobin and white blood cell functions, keeping energy levels high and telling the common cold and flu to take a hike!

vegan-butternut-squash-soup

Polar Vortex Vegan Butternut Squash Soup

Ann Collins, MD, RYT
Warm your bones and prepare your body for subzero temps with this nourishing + delicious winter soup. Ginger, cayenne, black pepper & cinnamon cultivate heat, while turmeric supports immune function and reduces inflammation, improving connective tissue and joint comfort + flexibility. Cardamom soothes the mind and lifts the spirits. Pepitas, rich in zinc and iron, support healthy hemoglobin and white blood cell functions, keeping energy levels high and telling the common cold and flu to take a hike!
Print Recipe Pin Recipe
Course Appetizer, Main Course, Side Dish, Soup

Ingredients
  

  • 1 Butternut squash medium to large size
  • 1 tbsp fresh ginger peeled in minced
  • 2 tbsp extra virgin olive oil
  • 3 cups organic vegetable stock
  • 1 cup Silk Cashew milk “with a touch of almond”
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1/2 tsp cinnamon
  • 2 tbsp pine nuts
  • 2 tbsp pepitas (pumpkin seeds)

Instructions
 

  • Preheat oven to 350F.  In a roasting pan* with about a half inch of filtered water in the base, roast your rinsed, whole butternut squash for 45-60 minutes.  When ready, the skin will be golden and the flesh will be tender and still a bit firm.
    Remove squash from oven, and allow to cool to a comfortable temp for handling with your hands.  Use a sharp knife to remove the stem and base ends, then slice the squash once length-wise.  Scoop out the seeds ( you can save these and roast later for a tasty snack!).  Peel the squash.  Cut into 2 inch chunks.
    In a medium stock pot*, add 1 cup veggie stock to the butternut, and blend into a smooth puree using a hand mixer or submersible blender ( I love my Kitchen Aid Submersible).  
    In a small saute pan*, heat 1 tbsp olive oil and brown the minced fresh ginger for 1-2 minutes, stirring often to prevent burning.  Add the ginger to the butternut puree in the stock pot and blend again, using the submersible mixer.
    Add the remaining 2 cups of veggie stock, 1 cup cashew milk, salt, pepper, and spices.  
    Simmer over medium heat, about 20 minutes, to allow the spices to infuse healing yumminess into the soup.  You may adjust the soup’s “heat” by adjusting cayenne and black pepper to taste.
    Just before serving, in your saute pan heat 1 tbsp olive oil and toast the pine nuts and pepitas along with a dash of sea salt.
    Ladle up your bowls, garnish the soup with the toasted nuts and seeds and enjoy!  Make extra and share with a neighbor 🙂
     *Use stainless steel or cast iron pans for cooking. Avoid using aluminum or non-stick cookware as these can leach harmful elements into the food.  

Written by: Ann Collins, MD, RYT

Photo Credit: Ann Collins, MD, RYT

Wondering how to get your protein in a plant strong diet?

Download your free copy of “11 Protein Strong Foods for Plant-Based Diets” to get started!

    We promote vibrant health with veggies. We won’t send you spam. Unsubscribe at any time.

    Dr. C and the Apple a Day Doc Team

    Share this:

    • Facebook
    • Twitter
    • Pinterest
    Tweet
    Share
    Pin
    Share
    0 Shares

    Category: Enticing Entrees, Heal thyself: Disease prevention & reversal, Mindful Health, Plant-based Recipes, Soups, Salads & SidesTag: butternut squash, cardamom, cayanne, enticing entrees, ginger, Heal Thyself, mains, Mindful health, Plant-based recipes, pumpkin seeds, salads & sides, soups, Soups salads & sides, turmeric, vegan butternut squash soup

    Related Posts

    You may be interested in these posts from the same category.

    Savory Butternut-Tomato Soup

    Sweet Potato Baked Bean Buddha Bowl

    Update on the Novel Coronavirus, Jan 29, 2020

    Harvest Apple Kale Salad

    Jenny’s Peach Tomato Salad

    Research Review: Plant based Diets Associated with 32% Lower Risk of Death from Cardiovascular Disease, and 25% Reduced Risk of All Cause Mortality. (JAHA 8.7.2019)

    Toasted Quinoa with Summer Squash and Pistachios

    Garden Fresh Tomato, Cucumber & Basil Salad

    Beat the heat with Berry Lime Avocado Popsicles!

    What is Freekeh?

    Lemon Mint Freekeh Salad with Summer Berries

    Lemon Mint Freekeh Salad with Summer Berries

    Nature Rx: Yogic Lifestyle and Green Footprint, a Prescription for Vibrant Health

    Previous Post: «Kitchen safety gourds and squash Save your fingers! Safety tip for working with butternut and other dense squash
    Next Post: Gratitude to Brighten the Winter Blues gratitude-winter-blues»

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Our Favorite Recipes

    Savory Butternut-Tomato Soup

    Savory Butternut-Tomato Soup

    Sweet Potato Baked Bean Buddha Bowl

    Sweet Potato Baked Bean Buddha Bowl

    Harvest Apple Kale Salad

    Harvest Apple Kale Salad

    Jenny’s Peach Tomato Salad

    Jenny’s Peach Tomato Salad

    Recent Posts

    Savory Butternut-Tomato Soup

    February 17, 2020

    Sweet Potato Baked Bean Buddha Bowl

    February 10, 2020

    Update on the Novel Coronavirus, Jan 29, 2020

    January 29, 2020

    Harvest Apple Kale Salad

    September 23, 2019

    Footer

    Inspiration

    Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.

    Be A Better You

     

    Recent Posts

    Savory Butternut-Tomato Soup
    Sweet Potato Baked Bean Buddha Bowl
    Update on the Novel Coronavirus, Jan 29, 2020
    Harvest Apple Kale Salad
    Jenny’s Peach Tomato Salad
    Research Review: Plant based Diets Associated with 32% Lower Risk of Death from Cardiovascular Disease, and 25% Reduced Risk of All Cause Mortality. (JAHA 8.7.2019)
    • Apple a Day Doc Mission
    • Get in Touch
    • Privacy Policy, Terms of Use & Disclaimers

    Site Footer

    • Facebook
    • Instagram
    • Pinterest
    • Apple a Day Doc Mission
    • Get in Touch
    • Privacy Policy, Terms of Use & Disclaimers

    Copyright © 2023 Apple a Day Doc · All Rights Reserved · Powered by Mai Theme