This Warm & Spicy Butternut Squash Soup is the perfect meal from Fall all the way through Winter!
I make this Warm & Spicy Butternut Squash Soup all the time! As soon as Fall arrives, it’s one of the first soup recipes I will make. Then, I make it as a starter on Thanksgiving and again at Christmas. I’ll make it several more times before Spring arrives as well!
My oldest son, now 11, was just a toddler when I first made this recipe. He used to steal the chunks of squash off the counter and eat them raw. He also really loves this soup too! It’s a delicious way to get some vegetables into your diet, as well as your children’s (if you have kids).
I don’t remember ever trying squash myself until I started making this soup. That’s probably why this is still my favorite way to use a Butternut Squash.
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The squash takes a little time to soften, but other than that, it comes together fairly quickly. The warmth and spiciness comes from the cinnamon, allspice, and ginger. This pureed soup is also surprisingly filling!
The recipe as I’ve written it is gluten free, vegetarian, and vegan. It makes enough soup for 4-5 servings. You can freeze this too! I will usually freeze soup in individual containers and then have lunches ready to go for days they get hectic, or for just whenever I have a craving for this particular soup!
It never lasts very long!
If you give this Warm & Spicy Butternut Squash Soup a try, be sure to let me know how you like it! And, if you can get your kids to eat it too, even better!
- 2 Tablespoons extra virgin olive oil
- 6 Cups butternut squash * cubed
- salt and pepper to taste
- 4 cloves garlic * minced
- 1 teaspoon onion powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspooon ground allspice
- 3 Cups vegetable stock
- 1/2-1 Cup almond milk * can use whole milk or heavy cream instead
Heat the olive oil over medium head in a stock pot. Add the butternut squash and season with salt and pepper.
Cook, stirring occasionally, until the squash starts to caramelize, about 10 minutes.
Add the garlic and cook for about 5 more minutes, then add the onion powder, cinnamon, ginger, and allspice and stir to coat all the squash.
Add the vegetable stock and raise the heat to medium-high. Bring to a boil, then reduce heat to simmer until the squash is fork-tender, about 10-15 minutes.
Using an immersion blender, blend until the soup is smooth, then add the almond milk until desired thickness is reached and combine thoroughly.
Alternatively, using a traditional blender, puree the soup. Then, return it to the pot. Add the almond milk to the blender and blend to clean the canister and then pour into the soup pot and stir to combine.
** Nutritional information is an estimate and may vary.