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!
Butternut Squash Soup
- 1 tablespoons extra virgin olive oil
- 1 tablespoon butter (use all olive oil if vegan)
- 6 cups butternut squash * cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic * minced
- 1/4 cup shallot * minced
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspooon ground allspice
- 3 cups vegetable stock
- 1/2 cup heavy cream (use unsweetened almond milk if vegan)
- Heat a stock pot or Dutch oven over medium heat and add the olive oil and butter.
- Once the butter is melted, add the butternut squash and season with salt and pepper.
- Cook, stirring occasionally, until the butternut squash starts to soften and caramelize, about 10-15 minutes.
- Add the garlic and shallot and toss to combine
- Cook for about 5 more minutes, then add the cinnamon, ginger, and allspice and stir to coat all of the squash.
- Pour in the vegetable stock and raise the heat to medium-high. Bring to a boil, then reduce heat to simmer until the squash is super tender, about 10-15 minutes.
- Transfer the soup to a blender (or use an immersion blender) and process until smooth. Return to the pan.
- Add the heavy cream to the blender and turn it on to “clean” the canister of any excess soup, then pour into the pot. Stir and heat through.
- Taste and season with additional salt and pepper, if needed.
- Serve as is, or garnish with a drizzle of cream, chopped apples, or crunchy pepitas.
Tips and Techniques
- If preferred, you can roast the butternut squash in the oven for even more caramelized pieces.
- Half-and-half, whole milk, or unsweetened almond milk can be used in place of the heavy cream for a lower calorie, lighter soup.
- You can cook a peeled, chopped apple with the butternut squash for a hint of sweet in your soup.
- Store leftover soup in an airtight container in the refrigerator. Use within 5-7 days for best results.