Spicy Potato & Butternut Squash Soup



This can be cooked on a stovetop (see below) or all ingredients can be added into an InstantPot and cooked on low pressure for about 35 minutes.


You'll need:


  • Half of a butternut squash

  • 5 medium sized Irish potatoes or 20 baby potatoes

  • 5 sticks of celery

  • 3 medium to long carrot sticks

  • Half of a large white or yellow onion

  • A few slices of the top green part of a leek

  • 4 garlic cloves

  • 3 Tbsp MSG-free mushroom seasoning

  • 2 Tbsp onion powder

  • 1 Tbsp curry powder

  • 2 Tbsp smoked paprika

  • 1 Tbsp cayenne pepper

  • 2 tsp black pepper

  • 2 Tbsp Mrs. Dash original seasoning

  • 1/2 cup nutritional yeast flakes

  • 2 Tbsp canned coconut milk*

  • 2 Tbsp Trader Joes fat-free coconut creamer*

  • 2 Tbsp Miso paste*


Make it (stove-top)

  • Add about 1/3 of a cup of water or low-sodium vegetable broth to a large pot

  • Once hot, add in chopped onions and garlic and let sauté until soft

  • Add in chopped potatoes and butternut squash and potatoes and mix well

  • Add in chopped celery and potatoes and stir again

  • Add in all the seasonings (except coconut milk, creamer, and miso) and add enough hot water to cover all the ingredients in the pot

  • Turn the heat down to a medium-low heat and allow to simmer until potatoes and vegetables are soft

  • Taste and add additional salt or seasonings to your liking; can also add additional water at this point if soup is too thick for your liking

  • Use an immersion blender to blend until soup turns creamy but with some chunks left...for character ;-)

  • *Optional: add in coconut milk and or coconut creamer and miso paste.

  • Stir to mix and turn off stovetop


Best served hot! Can sprinkle some dried basil over the top as a garnish.

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