Vegan Butternut Squash Almond Soup Recipe

Name: Vegan Butternut Squash Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Midwest-grown Butternut Squash, cubed; 1.5 cups Fresh Carrots, cubed; 1 tsp Fresh Ginger (optional); 1/2 cup Almond Butter; 4 Cloves Garlic; 1 medium White or Red Onion; 1 tbsp Extra Virgin Olive Oil; 1/4 tsp Nutmeg; 1/2 tsp Ground Cumin; 1/4 tsp Crushed Red Pepper; 2 Vegan Bouillon Cubes; 4 cups Water; Salt to taste; 1 Medium Midwest-grown Jonathan or Honeycrisp Apple, for Garnish; Fresh Dill, for garnish

Servings: persons

4 cups Midwest-grown Butternut Squash, cubed
1.5 cups Fresh Carrots, cubed
1 tsp Fresh Ginger (optional)
1/2 cup Almond Butter
4 Cloves Garlic
1 medium White or Red Onion
1 tbsp Extra Virgin Olive Oil
1/4 tsp Nutmeg
1/2 tsp Ground Cumin
1/4 tsp Crushed Red Pepper
2 Vegan Bouillon Cubes
4 cups Water
Salt to taste
1 Medium Midwest-grown Jonathan or Honeycrisp Apple, for Garnish
Fresh Dill, for garnish

1
In a medium-sized pot, boil water and dissolve bouillon cubes. Turn down to simmer.
2
In another large pan, heat oil on medium heat, add and saute onions until browned. Add fresh ginger (optional), garlic and crushed red pepper and saute for another minute.
3
Pour bouillon broth mixture over browned onion mixture, and bring the mixture to a boil.
4
Add butternut squash and carrots and turn heat to medium-low. Simmer for 3-4 minutes, then add almond butter and stir well. Stir in cumin and nutmeg. Cover and simmer another 3-4 minutes or until carrots and squash are tender.
5
Turn heat off. Using an immersion blender, stir mixture until it is creamy.
6
Garnish with thin planed slices of sweet/sour apple
7
Voila!

1908

kcal

Calories

205

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups Midwest-grown Butternut Squash, cubed, 1.5 cups Fresh Carrots, cubed, 1 tsp Fresh Ginger (optional), 1/2 cup Almond Butter, and more.

Yes, Vegan Butternut Squash Almond Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Butternut Squash Almond Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions