Naturally vegan, spicy/creamy/delicious butternut soup with gochujang, made with just 3 ingredients and ready under 45 minutes!
Do you guys tend to grab certain vegetables/fruits at the grocery religiously? I hope I am the only one who compulsively buys cauliflower and grapes every single time. During Fall, it’s butternut squash, which I like to roast for salad and soup, esp this creamy butternut squash soup I shared back in 2012. I don’t think internet can handle any more butternut squash soup right now but what’s one more right , plus it’s got Gochujang – fermented Korean soy bean red chili paste. I am new to Gochujang; I had vaguely read about it before but after seeing this recipe, I knew I had to try this smoky, hot stuff. I found Gochujang at an Asian grocery store and have been adding it to pretty much everything…particularly tofu, fried rice, and now the butternut squash soup. I bet it will be amazing with eggs and roasted veggies. Gochujang is naturally vegan but please read the ingredient list to see if it’s gluten-free because I saw some that had wheat flour and some with glutinous rice flour. Also, since it is made with fermented soy beans, stay away if you have soy allergy. Butternut Squash Soup with Gochujang is one of those recipes that came together haphazardly because I made some last minute travel plans for Thanksgiving and needed to clean out my refrigerator. Also, I am looking for more reasons to use Gochujang, hence I present you spicy/creamy/delicious butternut soup with just 3 ingredients made in one pot under 45 minutes, most of which is inactive wait time. Butternut squash (technically a fruit) is a superfood because of its extraordinary nutritional profile. The deep rich orange color means it has an abundance of carotenoids – beta-carotene (which your body automatically converts to vitamin A) and each cups provides half the recommended daily dose of antioxidant-rich vitamin C. It has slew of other vitamins, minerals, and fiber so basically ditch supplements and eat more butternut squash while it’s around!
I will keep things short today and leave you with this Butternut Squash Soup with Gochujang, which I hope you will make sometime soon. If you do, I’d love for you to share it on social media using #foodpleasureandhealth.
Hope you all have a wonderful Thanksgiving with your loved ones. I am thankful for each and everyone one of you for being part of Food, Pleasure, and Health. I am off to packing my stretchy pants because I am officially attending my 1st ever traditional Thanksgiving feast and I can’t wait…What are you upto? Are you traveling? Are you hosting? Tell me all about it or snapchat me – dixyab
- 1 medium butternut squash, cored, peeled and cubed
- 1 medium onion, sliced
- 1 tablespoon gochujang paste
- 1 tablespoon olive oil
- 1 quart water (since gochujang is so flavorful, I skipped the both but feel free to use broth)
- salt, pepper to taste
- In a large sauce pan, add olive oil over medium heat and saute onions for few minutes.
- Add butternut squash to the pan for 5 minutes, then season it with gochujang, salt, pepper and add water.
- Let it simmer for 30-35 minutes until butternut squash softens.
- Remove from heat and use a blender to puree it.
- Season it as needed and serve it hot.
Sharing this as a part of Meatless Monday with Tina Muir, Confession of a Mother Runner, & Fit Foodie Mama.