We are in the dead of winter. So what better use of our indoor time than to make delicious food. Namely squash soup. I made this super simple for you to follow super affordable and incredibly delicious. You can easily make this soup for approximately two dollars. You can also easily double, triple and quadruple this recipe easily.
Disclaimer: I do use affiliate links on here meaning that if you purchase anything through my affiliate links I receive a commission at no additional cost to you! My views and opinions are never swayed because of this! I only recommend products and services I love.
Now, I love savoury dishes. But I also prefer thicker dishes rather than most basic soups. So, soup isn’t necessarily on my radar. But I have been craving squash since it’s still relatively in season. I wanted to share my deliciously simple and budget-friendly squash soup.
I’m sure we can all agree that it is finally WAY too cold outside. Also, costs of food have increased enough already to be noticeable on my bill. So. I’m sure you have noticed them as well. The key to the success of this soup is simplicity in ingredients. Quality will always show up when you use the right ingredients in the right way
My absolute favourite way to serve and eat this soup is to toast some seeds ( pumpkin) or chunks of bread and add a little swirl of hot sauce if you have it. This way you add more filling and texture to the soup (which for a lot of us is why we are easily turned off of soup)
Squash Soup Creamy, Vegan and on a Budget
Ingredients
- 1 tbsp olive oil
- 1 med onion, diced
- 1/2 Tsp garlic powder
- 1 tsp powdered ginger
- 1 tsp sea salt
- 1/2 Tsp thyme leaves
- 3 c frozen squash
- 1 c soy milk unsweetened plain
Instructions
- Heat large pot over medium heat add the olive oil
- Add the onion, garlic ginger salt and thyme and saute until the onion is soft and transparent
- Add the cubed butternut squash and toss in the onion mixture
- When thawed add the milk and lid and turn heat off
- Puree with a handheld immersion blender or a regular blender
- Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt or store for up to 7 days in the fridge
A few notes on this recipe:
- This recipe is easily doubled/tripled/quadrupled
- Any milk should work fine, buti did find oat made slight chalky
- This soup is easily thinned more with some veggie broth
If you’re looking for more vegan Soup recipes, we’ve got you covered:
Tag me on Instagram @thediscountvegan and hashtag #thediscountvegan or #thediscountveganrecipes if you recreate this Squash Soup recipe. I can’t wait to see your photos!