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recipe image Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

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  • Prep time10 min
  • Ready in50 min
  • Portions6
  • DifficultyMedium


  • 2 tablespoons Country Crock Plant Butter Tub with Olive Oil olive oil spread
  • 1 medium yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, peeled and chopped
  • 1 medium red potato, peeled and cubed
  • 1 medium-size butternut squash peeled, seeds removed and cut into cubes OR 20 ounces pre-cut butternut squash cubes
  • 2 teaspoons salt, to taste
  • 1 teaspoon curry powder, to taste
  • 4 cups low sodium vegetable stock or water
  • 1/4 cup Country Crock® Plant Cream
  • 1 tablespoon lemon juice
Coconut Cilantro Topping
  • 3/4 cup toasted coconut chips
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lemon zest
  • 2 teaspoons 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 the Country Crock® Plant Butter in a large pot. Add the onions, curry powder and salt, and cook for 5 minutes, or until lightly browned. Stir in celery, carrot, potato, and butternut squash.
  2. Pour in the vegetable stock, but only enough to cover the 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 the Country Crock® Plant Cream, and 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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