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 9, 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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This soup is pretty easy to make. All you need is a good stock pot and a blender (immersion blenders work great, but a traditionaThis post contains affiliate links for your convenience. See our Disclosure Statement for more information.l blender will get the job done as well!).
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 olive oil
- 6 Cups butternut squash cubed
- 4 cloves garlic minced
- 1 t onion powder
- 1 1/2 t cinnamon
- 1 t ground ginger
- 1/4 t allspice
- 3 Cups vegetable stock
- 1/2-1 Cup almond milk can use whole milk or heavy cream instead
- salt and pepper to taste
Heat oil over medium head in a stock pot. Add the butternut squash and cook, stirring occasionally until it starts to caramelize, about 10 minutes.
Add the garlic and cook about 5 more minutes. Add the 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. If using a traditional blender, puree the soup, then return to the pan. Add the almond milk to the blender and blend to clean the canister and then pour into the soup pot and stir to combine.