Naturally vegan, spicy/creamy/delicious butternut soup with gochujang, made with just 3 ingredients and ready under 45 minutes!
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 broth, but feel free to use broth)
salt, pepper to taste