Delicious Eats

Butternut Squash Jalapeño Soup w/ Lemon & Avocado

This slightly spicy, lemony soup is the perfect thing to serve to any crowd. Not only is it vegan; it’s also gluten-free, oil-free, and salt-free. Don’t be fooled, however–it’s still packed with flavor!
Recipe and photo courtesy of Sweet Simple Vegan.



1 large butternut squash (about 6 cups), diced in ½” cubes

3 cups low sodium vegetable broth or water

½ cup cilantro, 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 chili powder

¼ tsp dried oregano

Celery salt (on my blog) and black pepper to taste

Juice of ½-3/4 medium lemon, to taste



3 tbsp fresh cilantro, roughly chopped

1 avocado, diced



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

Note:  Add more or less jalapeño as desired

YIELD: Serves 3-5