Vegan Creamy Squash Soup

Servings: 2 People


  • 1 cup squash cubed
  • ½ cup vegetable stock
  • ½ cup coconut cream
  • Salt to taste
  • ½ tsp cayenne pepper
  • ½ tsp dried garlic powder
  • ½ tsp dried thyme
  • 1 tsp almond butter
  • 1 tbsp squash seeds toasted, to serve


  • In a large pot, melt the almond butter. Toss the squash cubes for 2 minutes. Pour in the vegetable stock. Cover and cook for 10 minutes.
  • Add the thyme, garlic, cayenne, salt and cook for 2 minutes. Use an electric hand beater and make the soup smooth.
  • Add the coconut cream and cook for 5 minutes.
  • Add the squash seeds on top before serving.

About the Author

Joshua Howard

I'm a healthy living blogger who loves to help people who care about having an eco-friendly home environment and a healthy lifestyle. With proper nutrition I helped my brother to cure gastritis and my father to normalize his blood pressure.

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