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Butternut Squash Soup

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  • 50 min
  • Prep time10 min
  • Servings6
recipe image Butternut Squash Soup


  • 2 tablespoons (30 mL) Becel® Vegan Margarine
  • 1 medium yellow onion, chopped
  • 1 celery stick, chopped
  • 1 small carrot, peeled and chopped
  • 1 medium red potato, peeled and cubed
  • 1 small butternut squash peeled, seeds removed and cut into cubes OR 20 ounces pre-cut butternut squash cubes
  • 1 teaspoon (5 mL) salt, to taste
  • 3/4 teaspoon (3 mL) curry powder
  • 4 cups (litre) vegetable stock
  • 1/2 cup (125 mL) Becel® Plant-based Whipping Cream
  • 1 teaspoon (5 mL) fresh lemon juice
Coconut Cilantro Topping
  • 3/4 cup (175 mL) toasted coconut chips
  • 1/4 cup (60 mL) fresh cilantro, chopped
  • 1 tablespoon (15 mL) lemon zest
  • 2 teaspoons (10 mL) crushed red pepper flakes, optional
  • a pinch of salt

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® in a large pot. Add the onion, celery, carrot, potatoes and squash and cook for 5 minutes, or until lightly browned. Stir in salt and curry powder.
  2. Pour in vegetable stock, but only enough to cover vegetables. Bring to a boil, reduce heat to low, cover pot, and simmer for 40 minutes, or until the vegetables are tender.
  3. While the vegetables are cooking, prepare the Coconut Cilantro topping. In a small bowl, stir the coconut chips, cilantro, lemon zest, red pepper flakes, and salt together. Use your fingers to break up the lemon zest if it clumps together.
  4. When the vegetables are cooked, transfer the soup to a blender, add Becel® Plant-based Whipping Cream and lemon juice. Blend until very smooth.* If soup is very thick, pour in more vegetable stock - in small amounts at a time - until soup is thinner but still creamy and velvety.
  5. Serve soup hot and topped with coconut cilantro topping.

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