Vegan Butternut Squash Soup

Updated: Mar 9


  • 6 tablespoons olive oil, divided up

  • 1 shallot, chopped

  • 1 clove garlic, minced

  • ½ teaspoon turmeric

  • ½ teaspoon cinnamon

  • ½ teaspoon black pepper

  • ¼ himalayan salt

  • 3 cups butternut squash, peeled and cubed

  • 3 cups water


  1. In a large pot, heat up 1 tablespoon of olive oil, low heat.

  2. When oil is heated, place chopped up shallots and garlic. Cook until onion is translucent.

  3. Then add in spices to mixture - combine all together.

  4. Then add butternut squash and mix.

  5. Pour water over squash and cover, turning the heat up to medium. Cook until you can easily put a fork through the squash.

  6. When cooked, place squash into a blender, leaving some left over liquid. Depending how thick or thin you would like your soup, blend in low speed, adding remaining olive oil in a steady stream as it blends.

  7. I like to drink the leftover broth not used in the blender for additional nutritions, especially when I am feeling under the weather.

#CornFree #intestinalcandidiasis #glutenfree #soyfree #nutfree #dairyfree #naturalhealing #inflammation #soup #vegan #vegetarian


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© 2018 by Amanda MacGregor. No animals were harmed in the making of this site since 2013.