Vegan Butternut Squash Soup

Vegan Butternut Squash Soup PinThis Vegan Butternut Squash Soup recipe is perfect for cold fall days. It’s has a nice savory/sweet flavor and it’s easy to make. A bowl of this hot soup will warm you right up!

Living in Ecuador, we have a very limited selection of squash so when we return to the states for a visit with the family, we load up on butternut, acorn and spaghetti squash when we go to the store.

We were going to make our Healthy Butternut Squash recipe, but Amelia’s mom spotted a butternut squash soup recipe in a magazine and suggested we use the squash we bought for that, instead. It was a great idea because this soup was delicious! The unseasonably cold fall weather here in Atlanta made it even better!

We paired this soup with a large Easy Garden Salad and a bowl of fruit for dessert. It was a flavorful, filling and nutritious lunch.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Healthy Butternut Squash

Healthy Butternut Squash PinThis Healthy Butternut Squash is simple to make, nutritious and delicious. It only takes a couple minutes to prepare and an hour to cook. It adds a nice splash of color as a side dish to your Vegan Portobello Mushroom Steaks or BBQ Tempeh.

We sprinkled a little cayenne pepper and paprika over the squash to spice it up a bit and give it some more color. I also sprinkled a little salt on it, but Amelia didn’t think it needed salt so you might like it without (she gives me a hard time when I use salt).

This would also pair nicely with Sautéed Kale or a Side Salad for a hearty and filling lunch. You could also mash it up and pour some delicious Vegan Spaghetti Sauce over it.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Butternut Squash with Maple Cinnamon Glaze

Vegan Butternut SquashThis vegan butternut squash recipe makes a decadent side dish for your everyday or holiday meals. It also works well in place of sweet potatoes since it has the same texture and a similar flavor.

The best time to buy butternut squash in-season is in the October to December timeframe. It should have a nice uniform beige color without any green spots. It should also feel heavy for its size, which indicates it has a high moisture content. Give it a good knock and if it gives off a solid thud, you’ve got yourself a good butternut squash.

The cayenne pepper gives the squash a little kick and the maple syrup makes it sweet, so this vegan butternut squash recipe is both a little naughty and a little nice. It would pair well with our Vegan Wellington or a Gardein Holiday Roast.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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