Vegan Butternut Squash Enchilada Soup

     If I haven’t made it clear before, I want to say, I love soup in the fall and winter. I find myself often craving the warming sensation of a steaming bowl of soup. My sister, sadly enough, does not share this same love. She goes as far to say she hates soup. I get it though. Quite often soups are made with very little love, as a quick fix to get dinner out of the way after a super long day. Don’t get me wrong! I love “dump” soups, “clear out the fridge” soups, and even “Help! I am in no mood to cook” soups! But they should always be made with love. If not the soup ends up bland, watery, and filled with gross soggy vegetables. Blech.


      By the grace of a benevolent God, my sister enjoyed this soup. Win!


      After having a particularly fantastic taco salad this week, I was in the mood for Mexican inspired flavors. On a particularly cold afternoon, I decided to try out this recipe which I had been creating. Omg. To die for. This soup is incredibly flavorful, thanks in part to an altered enchilada sauce recipe which was inspired by The Stingy Vegan (x). I changed a few things, and added some others to her sauce recipe, as I was searching for a smokey flavor. She mentions that this easy homemade sauce is better than store-bought, and man oh man is she right! I can’t wait for enchilada night because I will be using my altered version of her sauce for those babies. I can’t wait!


       The addition of sweet butternut squash contrasts so nicely with the smoky, mild spiciness of the adobo marinated chipotle peppers added to the enchilada sauce. I adore butternut squash. It is so sweet and adds such a fantastic dimension of flavor in any dish I add it too. The green and red pepper seasoned corn, black beans, onion, and garlic make the soup hearty, in addition to the butternut squash! Yum!


     This is a fairly easy and quick soup to make, so try it on the next night you need something quick! The toasted tortillas on top with a little fresh lime and cilantro will make your night, I promise! The fantastic punch of flavor will please you, your family, and friends. Enjoy those enchiladas, without all the hassle. Yay!


      Don’t forget to check out the notes after the recipe for some tips and tricks on enhancing the flavor of this fantastic soup even further!


     From my kitchen to yours, buen provecho, bon appetit, and as always, enjoy!



  • 3 cloves of garlic, diced
  • 1 medium white onion, diced or rough chopped
  • 1 can of corn with green and red pepper (plain is ok), drained
  • 1 can fire roasted diced tomatoes
  • 1 can black beans
  • 1 tbs vegan butter (I use Earth Balance), or olive oil.
  • 2 cups diced butternut squash
  • 1 big bunch of cilantro, chopped
  • 1 tsp oregano
  • 6 cups water
  • 1 ½ tbs better than bouillon vegetable base
  • Or
  • 6 cups vegetable stock
  • Black pepper to taste
  • 2-4 corn tortillas, sliced.
  • Opt. sliced jalapeno peppers to garnish, 1 diced avo to garnish, extra chopped cilantro to garnish, 1 can diced green chilis, lime wedges, and ⅛ tsp cayenne pepper for extra heat.


Enchilada Sauce

  • 1 can chipotle peppers in adobo sauce (you will only need 2-3 small peppers)
  • 1 garlic clove
  • ½ onion, rough chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 can tomato sauce
  • ½ tsp coriander
  • ⅛ dried thyme
  • ½ tsp oregano
  • 1 tsp dark chili powder



  1. Heat a large pot over medium-high heat, and add your butter or oil.
  2. Add diced garlic, cook for about 1 minute, stirring constantly.
  3. Add 1 chopped onion, cook for about 2-3 minutes or until translucent, stirring constantly.
  4. Add chopped butternut squash, lower the heat and cook for about five minutes, until tender, stirring occasionally.
  5. Meanwhile add your tomato sauce, chipotle peppers, thyme, oregano, coriander, dark chili powder, cumin, smoked paprika, ½ chopped onion, and garlic to a food processor. Combine well, about a minute.
  6. When your squash is cooked, add the water and vegetable base, or vegetable broth, enchilada sauce, black beans, corn, diced tomatoes, the rest of the oregano, black pepper to taste. Turn heat to medium-high, bring to boil.
  7. Once the soup has boiled, turn the heat to low, and simmer for about 20 minutes, allowing the flavor to meld.
  8. In the last 5 minutes, pan fry the tortilla strips on a dry pan over medium-high heat, until tiny black marks appear on each side, about 45 seconds each side. Add the chopped cilantro to the pot during these final minutes.
  9. Serve in a bowl, garnish with optional toppings, and fried tortilla strips.
  10. Enjoy!


Notes. Top with vegan sour cream for extra creaminess! Top with homemade guac for another layer of delicious flavor! Add one to two cups quinoa or brown rice, and one cup of TVP or meatless crumbles to make a thicker, enchilada chili! If you are using plain canned corn, add ½ of a diced red, yellow, or green bell pepper to the soup, before you add the squash! You can add ½ can or a whole can of green chilis for an extra mild pop of flavor! If you do not wish to add butter or oil for pan frying the veggies, feel free to water fry!

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