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+ servings

Butternut Squash Soup With Cinnamon Cream

Vaishali · Holy Cow! Vegan Recipes
A creamy, belly-hugging soup made with fresh butternut squash and laced with tasty cinnamon cream
5 from 1 vote
Course Soup
Cuisine gluten-free, Vegan
Servings 4
Calories 155.66 kcal



  • Heat the oil in a saucepan over medium heat, add the onion and saute until the onion becomes golden-brown.
  • Add the ginger and coriander and stir to mix, then add the squash and carrots and cinnamon.
  • Cook, stirring, about 5-8 minutes until the squash starts to brown.
  • Add the water or vegetable stock and half the soymilk and bring to a boil. Lower the heat to a simmer, and cover the saucepan.
  • Cook until the squash is tender, about 30 minutes.
  • In a blender, or using an immersion blender if you have one, process the soup until it turns smooth and velvety. Be careful while handling the hot ingredients and liquid.
  • Return the soup to the saucepan and add the rest of the soymilk. Warm until heated through.
  • Ladle into a bowl, sprinkle some more cinnamon on top.
  • Enjoy!


Calories: 155.66kcalCarbohydrates: 29.71gProtein: 2.79gFat: 4.63gSaturated Fat: 0.55gPotassium: 763.47mgFiber: 5.31gSugar: 7.64gVitamin A: 22854.33IUVitamin C: 42.31mgCalcium: 179.9mgIron: 1.5mg
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