Featured Recipe: Organic Vegan Pumpkin & Butternut Squash Soup!

Celebrate the fall harvest with this seasonally spectacular Vegan rendition of a traditional favourite – guaranteed to warm your spirits as the seasons turn!

Nutritional Benefits:

Rich source of Beta Carotene, Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium & Phosphorus. Also an excellent source of Fibre, Potassium, Manganese, Copper & Riboflavin!


  • 1 Tablespoon Olive Oil
  • 1 Cup of Yellow Onion
  • 2 tspn. Ground Cumin
  • 1 Can Organic Pumpkin Pureé
  • 1 Medium Butternut Squash – Peeled & Cubed
  • 1L of Organic Vegetable Stock
  • To Top: Yoso Unsweetened Almond & Cashew ‘Yogurt’

Cooking Instructions:

  1. Heat 1 Tablespoon of olive oil in a large saucepan over low/medium heat. Cook onion until soft & translucent. Add cumin and cook until fragrant.
  2. Add Pumpkin Pureé, Butternut Squash and Vegetable Stock and bring to a boil, then reduce to low heat. Simmer for approximately 20 minutes or until butternut squash is soft.
  3. Allow to cool slightly, then transfer to a large blender and pureé soup until very smooth.
  4. Serve directly into bowl, topping with a dollup of Yoso Unsweetened Almond & Cashew ‘Yogurt’ – available in our Dairy & Beyond department!