22 September 2010

No Meat Zone Recipes: Vegan Butternut Squash Soup


Butternut Squash Soup

  • 3 tablespoons vegan butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 can of new potatoes
  • 1 medium butternut squash - peeled, seeded, cubed
  • 1 (32 fluid ounce) container vegetable stock
  • 3 tablespoons fresh cilantro, chopped
  • salt and freshly ground black pepper to taste


1. Melt the butter in a large pot, add everything. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender and blend until smooth. Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Daelyn Fortney | @daelyn
Daelyn is the co-founder & managing director of This Dish Is Veg. In addition to her work at TDIV, Daelyn homeschools her three daughters.

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Photo credit: Daelyn