Butternut Squash Pumpkin Soup Vegan http://buenovida.com copyright danabueno

Nacho wanted Pumpkin Soup for dinner, and I had NO time for the “Wonder of Pumpkin,”

and truthfully,

I had nothing in my back pocket planned for dinner that evening.

I also said to myself,

“Dana … who really has the time to bake a pumpkin? Am I delusional?”

Readers need a healthy meal on the table FAST.

That night, I decided to see how fast I could get the soup prepared.

With my ingredients chopped and ready, I was able to get it done in only 15 minutes!

So here’s my reality based Butternut Squash and Pumpkin Soup.

Hugs y’all!!

xo, dana

15 Minute Butternut Squash and Pumpkin Soup
Butternut Squash Pumpkin Soup Vegan
  • 15 ounce can organic butternut squash puree
  • 15 ounce can or boxed organic pumpkin puree
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 tablespoon peeled, chopped ginger
  • 4 cups un-chicken broth
  • 1 tablespoon Braggs Liquid Aminos
  • ½ cup coconut milk
  • salt and pepper to taste
  • optional, toasted pepitas for sprinkling on top of soup
  1. Have all ingredients prepped.
  2. Saute onion and ginger in oil for 3-5 minutes to soften.
  3. Add broth and Braggs Liquid Aminos to the pot and bring to a boil.
  4. Stir butternut squash and pumpkin into the boiling soup and cook until heated through.
  5. Turn heat to simmer and cook approximately 5 minutes.
  6. Turn heat off and carefully puree soup.
  7. Puree in a blender or food processor until smooth.
  8. Return pureed soup to pot and gently warm soup and stir while adding coconut milk.
  9. Serve and enjoy!
I used my Vitamix and am able to blend while warm.


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