Quick and Painless Butternut Squash Soup
Prep time
Cook time
Total time
A quick, easy, fresh soup that's perfect for slightly chilly nights in when you want a homemade meal but don't want all the fuss.
Recipe type: Soup
Cuisine: Vegan, gluten-free, soy-free
Serves: 6 servings
  • Ingredients:
  • - 1 large butternut squash
  • - 6 cups good-quality vegetable broth
  • - Salt and pepper, to taste
  • - 1 cup pecans, roasted and chopped
  1. Peel and chop the butternut squash into approximately 1" squares. It's not too important because it'll be blended later, but if they're too big they'll obviously take longer to cook.
  2. Simmer the veggie broth and the butternut squash over medium/low heat until the squash is soft and easily pierced by a fork.
  3. While this is happening, chop and roast your pecans - you can pop them in the oven or toaster oven for a few minutes, or stir them on a dry pan over medium heat. Try not to burn them like I did in the pictures, 'cause carcinogens.
  4. Using THE BEST THING EVER, aka an immersion blender, make that broth-squash mixture smooth and creamy. If you don't have an immersion blender, I'm sorry you're such a soup novice and you should know how much you're missing out. But, you can easily stick it in a regular blender, so no need to despair.
  5. Once the soup is silky and there are no lumps left, season with salt and pepper to taste. Serve with a generous couple spoonfuls of roasted pecans on top of each bowl.
Recipe by Veganiva at http://veganiva.com/2015/04/quick-and-painless-butternut-squash-soup/