Butternut Squash & Jalapeño Soup with Lemon & Avocado

This delicious Butternut Squash & Jalapeño Soup with lemon & avocado is: Vegan, gluten-free, low-fat, oil-free and salt-free – but extremely scrumptious, wholesome and nutritious – so try it tonight!

Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.

INGREDIENTS (serves 3-5):

  • 1 large butternut squash (about 6 cups), diced in ½” cubes
  • 3 cups low sodium vegetable broth or water
  • ½ cup coriander, finely chopped
  • 1 small onion, diced
  • 1 leek, halved and sliced
  • 2 tsp crushed garlic
  • 2 celery stalks, sliced small
  • 2-3 jalapeños, deseeded, ribs removed and sliced*
  • ½ tsp cumin
  • ¼ tsp chilli powder
  • ¼ tsp dried oregano
  • Healthy Green Salt Substitute and black pepper to taste
  • Juice of ½-3/4 medium lemon, to taste

Toppings

  • 3 tbsp fresh coriander, roughly chopped
  • 1 avocado, diced

butternut squash soup recipe

INSTRUCTIONS:

  1. Sauté the onion, leek and celery in water in a large soup pot until translucent, about 5 mins.
  2. Add in the garlic and cook for another few minutes, until it is fragrant.
  3. Add in the remaining ingredients (except for the toppings) and bring it to a boil.
  4. Once boiling, lower to a simmer and cover for 30-40 mins or until the squash is fork tender.
  5. Let cool for 10 minutes
  6. Place into a high speed blender with the lemon juice (in 3 batches) and run until smooth.
  7. Add in the coriander and pulse until it is mixed through.
  8. Serve topped with jalapeño, coriander and avocado.

butternut squash soup recipe

Cooking notes:

  • PREP TIME: 20 mins
  • COOK TIME: 50 mins
  • Add more or less jalapeño as desired.

Do you have a question about this recipe for Jasmine? Ask away via the comment section below!

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