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Golden Vegan Butternut Squash and Quinoa Soup Recipe

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★★★★★

4.1 from 50 reviews

This Golden Soup is a vibrant and nourishing blend of butternut squash, quinoa, and warming spices like turmeric, cumin, and ginger, simmered in veggie stock and enriched with creamy coconut milk. Perfect for cozy meals, it’s packed with wholesome ingredients that make it both comforting and nourishing.

Ingredients

Scale

Main Ingredients

  • 1 small onion, finely chopped
  • 1 tbsp extra-virgin olive oil or coconut oil
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tbsp ground cumin
  • 1–2 tbsp ground turmeric
  • 1 tsp ground ginger
  • 5–6 cups veggie stock
  • 1 medium size butternut squash, peeled and cubed
  • 1/4 cup dry quinoa
  • 1 can (400mL) full fat coconut milk
  • Sea salt and pepper to taste

Instructions

  1. Sauté Aromatics: In a large soup pot, heat the olive or coconut oil over medium heat. Add the finely chopped onions and sauté for about 5 minutes until they soften and become translucent.
  2. Add Vegetables and Spices: Add the chopped carrots and celery to the pot and sauté for another 5 minutes until they start to soften. Stir in the ground cumin, ground turmeric, and ground ginger, cooking the spices with the vegetables for a few more minutes to release their aromas.
  3. Add Stock and Butternut Squash: Pour in the vegetable stock and add the peeled, cubed butternut squash to the pot. Bring the mixture to a gentle boil.
  4. Cook Quinoa and Simmer: Add the dry quinoa and reduce the heat to maintain a low simmer. Cook for about 15 minutes or until the quinoa is fully cooked and the squash is tender.
  5. Finish with Coconut Milk: Just before serving, stir in the full-fat coconut milk to add creaminess and a subtle sweetness to the soup. Season with sea salt and freshly ground pepper to taste. Garnish with fresh herbs of your choosing if desired.
  6. Storage: Store any leftovers in the refrigerator for up to one week. For longer storage, freeze portions in appropriate containers for up to 3 months. Reheat gently on the stovetop before serving.

Notes

  • Serves 4-6 people.
  • If you don’t have all the individual spices, you can substitute with 2 tablespoons of curry powder.
  • If you are new to turmeric, start with 1 tablespoon, taste, and then add more to your preference.

Keywords: golden soup, butternut squash soup, vegan soup, turmeric soup, coconut milk soup, healthy soup, quinoa soup

Find it online: https://epicrecipebox.com/golden-vegan-butternut-squash-and-quinoa-soup-recipe/