My favourite squash soup (VG, GF, DF)

Very few things cheer me up about the days growing colder and ever shorter.

The perspective of wearing (his) cashmere sweaters is one. Getting to wear my beloved boots is another.

But the strongest of them all is finally having the possibility to eat soup for every meal without people looking at me like I’m crazy.

The best squash soup recipe (vegan) • Cake + WhiskyThe best squash soup recipe (vegan) • Cake + Whisky

Which I’m 100% up for because I love soup.

And more than any other soup, I LOVE squash soup.

The best squash soup recipe (vegan) • Cake + Whisky

It’s really healthy (5-a-day in a bowl? YES PLEASE!), very seasonal, warm and comforting, SUPER-EASY to make and reaaaaaally exciting when served with a lot of fun toppings (Bacon? Cheese? Croutons? All of the above? Your call!)!

A souper supper if I ever saw one!

The best squash soup recipe (vegan) • Cake + Whisky

Crown Prince squash soup (vegan)

Yield: 2-4


  • 2 small carrots, peeled and roughly chopped
  • 2 small potatoes, peeled and roughly chopped
  • 1 medium onion, peeled and roughly chopped
  • 250g Crown Prince squash, roughly chopped
  • 1 tbsp olive oil
  • 1 vegetable stock cube (preferably low salt)
  • salt, black pepper
  • your choice of garnish


  1. In a large saucepan, heat up the olive oil.
  2. Add all the vegetables and a small pinch of salt and fry for a few minutes until slightly golden.
  3. Cover with water, add the stock cube, pop the lid on and cook over medium heat for 20 minutes or until the vegetables are soft.
  4. Use a hand blender or food processor to blend the soup.
  5. Share between 2-4 bowls and go wild with the toppings!

Some great squash soup toppings:

  • Pine nuts + spring onion + nigella seeds – easy, nutty, beautiful!
  • Bacon + fried sage leaves – a classic is a classic for a reason!
  • Blue cheese + walnut pieces – another classic, another winner!
  • Pretty much any cheese actually – goat’s cheese, parmesan crisp, the one you got from the farmer’s market…
  • Soy-roasted nuts – a great vegan alternative!
  • Hazelnut dukkah – crush toasted hazelnuts with cumin and salt and get sprinkling!
  • Fried chorizo + onion – like sunshine in a bowl!
  • Curry powder + ginger paste + a spoonful of coconut cream – for an Asian spicy twist!
  • Garlic butter mushrooms – autumn-ception!

And about a billion other things! Please report all gourd-geous discoveries in the comments!

More seasonal recipes

Banana bread porridge (VG, GF)

Garlic butter mushroom bun (V)

Spicy pork dumplings

Polenta plum cobbler (V)

This post was originally published in Oct. 2014 but has been updated with better pictures and topping suggestions in September 2017.



  1. 27-09-2017 / 9:41 PM

    Yesss I’m such a soup lover at this time of the year too! Homemade soup is the best, I make a lot of sweet potato so should really mix it up with some squash soup too! x

    • 27-09-2017 / 11:16 PM

      Funnily enough, I almost never buy sweet potatoes, so maybe we should switch our soup-making habits ? xx Sandra