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Creamy Sweet Potato Squash Soup

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Creamy Sweet Potato Squash Soup!

Creamy Sweet Potato Squash Soup Vegan

Creamy Sweet Potato Squash Soup Vegan

This Creamy Sweet Potato Squash Soup is the ultimate cozy and comforting winter meal. Sweet potatoes, butternut squash, apple, and coconut milk are blended together to make a thick and creamy soup, perfect on it’s own or great served with some warm bread, rice, or a side salad. This soup is seasoned with fresh garlic and ginger, cinnamon, nutmeg, and turmeric, creating a perfectly seasoned soup.

This soup is vegan and gluten-free. It is packed with many nutrients that our bodies need during the winter months. The squash and sweet potato provide tons of Vitamin A and Vitamin C, which are both antioxidants that are needed to support our skin during the harsh winter months and our immune systems. Topping this soup with some pumpkin or sunflower seeds adds a little crunch and some plant-based protein.

For more soup recipes, try my Creamy Tomato Red Pepper Soup, Thai Noodle Soup with Crispy Tofu, or my Sweet Potato Lentil Soup.

Follow me on Instagram @livesimplyhealthy for nutrition tips and healthy recipes!

Creamy Sweet Potato Squash Soup Vegan

Creamy Sweet Potato Squash Soup

Laura Brining
Creamy vegan sweet potato and squash soup
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 2-3 cloves of garlic minced
  • 1 medium onion minced
  • 1 teaspoon fresh ginger minced
  • 1 cup apple peeled and cubed
  • 5 cups butternut squash peeled and cubed (or squash of choice)
  • 2 cups sweet potato peeled and cubed
  • Two 400 ml cans of coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon nutmeg

Instructions
 

  • Heat olive oil in a large pot over medium to low heat. Add the garlic, onion, and ginger. Cook until soft, about 3 minutes.
  • Add the apple, butternut squash, sweet potato, coconut milk, water, and seasonings. Stir to combine. Cover and let simmer over low to medium heat, until the squash and sweet potato are soft.
  • Remove from the heat, blend with an immersion blender in the pot, or blend in a stand blender in batches. Return the soup to the pot. Taste and adjust seasonings to your preference.
  • Serve immediately, store in the fridge, or freeze until needed.

Creamy Sweet Potato Squash Soup Vegan

Vegan Sweet Potato Lentil Soup

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Vegan Sweet Potato Lentil Soup

Vegan Sweet Potato Lentil Soup

This Vegan Sweet Potato Lentil Soup has been one of my favourite go-to meals all winter long. It’s satisfying and hearty, and so nutrient dense. This soup is made with fresh garlic, onions, sweet potatoes, coconut milk, lentils, and kale. They make a thick and creamy soup that is perfect on a winter night. I have also been meal prepping this soup to bring to work for lunch.

This soup is both vegan and gluten-free. It contains protein from the lentils, complete carbohydrates from the sweet potatoes and lentils, plus healthy fats from the coconut milk, which is why this soup is so filling and hearty.

For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Creamy Tomato Red Pepper Soup, or White Bean Soup with Mushrooms and Potatoes.

Follow me on Instagram @livesimplyhealthy for more nutrition tips and healthy recipes.

Vegan Sweet Potato Lentil Soup

Vegan Sweet Potato Lentil Soup

Laura Brining
Satisfying sweet potato lentil soup
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 2-3 cloves garlic minced
  • 1 medium onion diced
  • 2 cups dried lentils I like to pre soak them before
  • 1 1/2 cups sweet potato peeled and cubed
  • 4 1/2 cups water
  • One 400 ml can of coconut milk
  • One 398 ml can of tomato sauce
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon dried ginger
  • 2 cups kale diced

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until soft, about 3-4 minutes.
  • Add the lentils, sweet potato, water, coconut milk, tomato sauce, and seasonings. Stir until combined. Let simmer over low-medium heat until the lentils are cooked and the sweet potato is soft, about 33-36 minutes.
  • Add the chopped kale about 3-5 minutes before the soup is done cooking.
  • Remove the soup from the heat and let stand about 10 minutes to thicken.
  • Serve immediately or store in the fridge for up to 1 week.

Notes

I soak and drain my lentils in water for 4-6 hours before cooking. If you are using dried lentils, you may need to add more water throughout the cooking process.

Vegan Sweet Potato Lentil Soup

Thai Noodle Soup with Crispy Tofu

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Thai Noodle Soup with Crispy Tofu!

Thai Noodle Soup Vegan

This Thai Noodle Soup with Crispy Tofu has been one of my go-to dinners throughout the past few months. It makes a perfect warming dinner during a cold or snowy night, and it’s very quick to prepare. The leftovers store really well, so I like to meal prep this soup and have the leftovers for dinner throughout the work week.

This soup has a nourishing broth made with homemade veggie broth, coconut milk, ginger, garlic, and turmeric. These nourishing components make this soup perfect for when you feel like you’re coming down with a cold. The rice noodles add carbohydrates, the tofu adds plant-based protein, and the coconut milk adds some healthy fats, making this meal macronutrient balanced and satisfying.

I like to cook the broth of the soup first. I add the broccoli only 2-3 minutes before serving, so it stays bright green and crisp. Then I remove the soup from the heat, add in the cooked rice noodles, and stir to combine before serving into soup bowls. Lastly, I top with the crispy tofu so that it remains nice and crispy. You can garnish this with any toppings you want, I like fresh cilantro, sliced green onions, a lime wedge, or fresh sprouts.

For more warming soup recipes, try my Creamy Tomato Red Pepper Soup or White Bean Soup with Mushrooms and Potatoes.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Thai Noodle Soup with Crispy Tofu

Laura Brining
Thai Noodle Soup with mushrooms, broccoli, and crispy tofu
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5

Ingredients
  

Thai Noodle Soup:

  • 1 teaspoon coconut oil
  • 1 teaspoon ginger grated
  • 2 cloves garlic grated
  • 1 medium onion thinly sliced
  • One 8 oz package brown mushrooms thinly sliced
  • 3 cups veggie broth store-bought or homemade from scraps
  • One 400ml can of full fat coconut milk
  • 2 cups water
  • 1/2 fresh lime juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 teaspoon curry powder
  • 2 cups broccoli cut into florets
  • 1 pound package of thick Thai rice noodles cooked

Crispy Tofu:

  • 1 teaspoon coconut oil
  • 1 block extra firm tofu thinly sliced into bricks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Toppings (optional):

  • Fresh cilantro
  • Lime wedges
  • Sliced green onion
  • Sprouts

Instructions
 

  • Heat coconut oil in a large pot over low-medium heat. Add grated ginger and garlic, sliced onion, and sliced mushrooms. Cook over low-medium heat until soft, about 5-6 minutes.
  • Add veggie broth, coconut milk, and water. Season with fresh lime juice, salt, pepper, turmeric, garam masala, and curry powder. Reduce heat to low and let simmer while you prepare the tofu, about 15 minutes.
  • Heat coconut oil in a large frying pan over medium heat. Add the sliced tofu. Season with salt and pepper. Cook over medium heat while stirring frequently to prevent burning. Cook until tofu is crispy and golden brown, about 10-15 minutes. Remove from heat and set aside to assemble the soup.
  • Add the broccoli florets to the simmering soup about 2-3 minutes before serving. Add the cooked Thai rice noodles and stir to combine. Serve into soup bowls. Top each bowl with the crispy tofu. Garnish with your choice of fresh cilantro, lime wedges, sliced green onions, or sprouts, optional.
  • I like to store any extra soup and tofu separately. This way I can reheat the soup separately in the microwave and the tofu in a pan to ensure it stays crispy.

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Thai Noodle Soup

Creamy Tomato Red Pepper Soup

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Thick and Creamy Tomato Red Pepper Soup!

tomato red pepper soup

With August just around the corner, local tomatoes and peppers are abundant. I have a constant supply of fresh basil in my garden, and my tomatoes and peppers are just about to ripen. This soup is a perfect way to use up your home grown veggies or local produce before the season is over. Local veggies also add additional flavour to your cooking. This soup would also be great enjoyed on a cold or rainy day.

This thick and creamy Tomato Red Pepper Soup is bursting with fragrant flavours. The secret added ingredient, sweet potato, makes this soup extremely thick and creamy, without extra fat from cream. The sweet potato also adds another flavour dimension, as well as dense nutrients.

Serve with a side salad, fresh bread, or enjoy on its own for a deliciously creamy vegan meal.

For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Sweet Potato Lentil Soup, or Creamy Sweet Potato Squash Soup.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Creamy Tomato Red Pepper Soup

Laura Brining
Thick and creamy vegan Tomato Red Pepper Soup.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 red bell pepper diced
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 8 to matoes chopped into large chunks
  • 1 medium sweet potato cooked and removed from skin
  • One 400 ml can coconut milk
  • 2 tablespoons fresh basil chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic and diced bell pepper. Cook over medium heat until onion is translucent, about 5-7 minutes.
  • Add chopped tomatoes. Cover and simmer over low heat until tomatoes are soft and fully cooked, about 10 minutes.
  • Remove tomato mixture from stove and add into a large blender. Add the cooked sweet potato and blend until smooth.
  • Pour the mixture back into the large pot over low heat. Add coconut milk and simmer until coconut milk is warmed through. Season with chopped basil.
  • Serve with additional salt and pepper if desired.

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tomato red pepper soup