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Plant Prowess is a blog where I document the delicious vegan food that I eat and make, both in my hometown of Durham, NC (Bull City!) and wherever else I roam

Creamy Vegan Butternut Squash Soup

Creamy Vegan Butternut Squash Soup

It's the perfect time of year for a creamy, warm and delicious soup! Butternut squash soup fits the ticket perfectly and is a staple for this time of year. The mix of the spiciness of the chili flakes, the sweetness of the nutmeg, and the zesty yet sweet bite of ginger all pair really well with the roasted squash. Topping the dish with fried sage leaves adds the perfect earthy touch to complete this wintertime classic.

Creamy Vegan Butternut Squash Soup

A creamy butternut squash soup that is perfect for those chilly fall and winter days.

Makes: 2 servings

Vegan Butternut Squash Soup

Prep time:

Cook time:

  • 1 butter nut squash, medium
  • 3 garlic cloves, chopped
  • 4 teaspoons vegetable oil
  • 1 yellow onion, chopped
  • ½ teaspoon nutmeg
  • ½ teaspoon red chili flakes
  • 2 inches ginger, peeled and grated
  • salt and pepper, to taste
  • 400ml reduced fat coconut milk
  • 2-3 cups water or vegetable broth
  • Fresh sage (optional)

  1. Preheat oven to 425 F degrees.
  2. Cut several large slits into your squash with a knife, all the way around. Microwave for 3-5 minutes to soften slightly. Remove squash from the microwave and, once it's cool enough to handle, cut the squash in half and remove the seeds. Brush the inside and outside with oil. Place the squash, cut side down, on a baking sheet lined with aluminium foil. Roast for 40-45 minutes, until it's soft and well browned on the sides.
  3. Once roasted, peel the skin off and set aside.
  4. To a deep pan or pot on medium heat, add 2 teaspoons of oil.
  5. Once the oil is hot, add onion and garlic and saute for 2 minutes or until the onion is soft and translucent.
  6. Add the roasted squash, ginger, red chili flakes and salt and pepper to taste. Mix until it's well combined and cook for 2-3 minutes.
  7. Add water or vegetable broth and let it simmer for 10 minutes. Then add the coconut milk and let simmer for 5 more minutes.
  8. Remove the soup from heat, let it cool down slightly, and then pour into blender and puree.
  9. Return the soup to the pot and season with nutmeg, salt and pepper to taste. If the soup is too thick you can add more water or broth here as well.
  10. If topping with sage leaves, add 2 teaspons oil in a small skillet over medium-high heat until hot. Add sage leaves and fry until crisp (5-10 seconds). Using a fork or slotted spoon, transfer sage to a clean kitchen towel to drain. Sprinkle very lightly with salt.
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