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    Home / Recipes / Healthy Meals

    Spicy Vegan Butternut Squash Soup

    Dec 2, 2019 · Updated: May 30, 2023 by Dee Dine · Affliate links disclosure.

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    A pot of spicy vegan butternut squash soup in a blue staub cocoette pot on a blue and white checked napkin with saffron and green onions chopped on top of this sunny spicy soup.

    A spicy vegan butternut squash soup to warm both by temperature and spicy flavor. And a surprising fruit added to celebrate fall.
    overhead view of bowl of butternut squash soup
    This flavorful vegan butternut squash soup is the perfect comfort food as the temperatures dip. I add a surprise fruit and makes it the perfect entrée for an ordinary fall dinner, or a holiday entrance. Like my Thai soup and my Soba Noodle soup, this soup is light and my short-cut puts it on the table in 30 minutes. 

    Why You'll Love This Soup

    Warming & spicy. With ginger, cayenne and cinnamon, this soup is warming.

    Short ingredient list. For a soup, this ingredient list is manageable, and you probably have the ingredients in your kitchen already. The base is butternut squash, canned coconut milk and vegetable broth, and the flavors are mostly from spices and shallots.

    Nutritional hearty soup. Butternut squash is delicious and a huge source of vitamin E, great for skin support, and Vitamin A, perfect for eye health, as well as loads of other nutritional benefits.

    Table of Contents
    • Why You'll Love This Soup
    • Ingredients
    • Steps to Make
    • Recipe Tips
    • FAQS
    • Other Comfort Foods
    • 📖 Recipe

    Ingredients

    • Butternut squash puree, canned or homemade. Here is a quality canned puree. 
    • Coconut milk, room-temperature, not separated
    • Vegetable broth, use organic and low sodium so you can control the salt.
    • Maple syrup, sweetener
    • Red apple, adds a sweet flavor and a hint of Fall.
    • Cinnamon
    • Shallots, chopped
    • Celery, chopped
    • Garlic cloves, chopped
    • Ginger, chopped
    • Cayenne, ground

    two beautiful bowls of vegan butternut squash soup with a navy check napkin.

    Steps to Make

    Step 1: Chop the shallots, garlic, ginger and apple. Be sure the can of coconut milk is at room temperature, and not separated. Heat olive oil in a fairly deep pan.

    Step 2: Add to the heating oil, the chopped shallots, garlic and ginger and stir for two minutes on low heat.

    Step 3: Add 3 cups of butternut squash puree to the mixture. I use store-bought but fresh puree can also be used.

    Step 4: Now, stir in the coconut milk, broth, syrup, and cinnamon and bring to a simmer and near-boil for 5-10 min.

    Step 5: Taste-test and tweak the taste with salt and pepper.

    Step 6: Put the soup directly into a thermal blender or a blender with a vented lid. If you don't have a thermal blender or with a vented lid, let the soup mixture cool first and then blend in any high-speed blender until velvety creamy.

    Step 7: Warm again briefly in a pot on the stove before serving.

    Step 8: Serve with sprinkle of parsley, and saffron for color!

    Recipe Tips

    Fresh ginger and fresh garlic is preferable to ground or jarred.

    The apple can be substituted for a pear. Neither needs to be peeled, just cored.

    The celery is important to add a fresh green flavor to the soup that actually brightens all the other flavors.

    If your soup is too thin after you blend, add 1-½ cup of pureed cauliflower. You can buy a bag of riced, microwave it and blend it into your soup. Or you can boil cauliflower for 20 minutes, let it cool, and blend that into a puree.

    FAQS

    Make Ahead or Freeze

    Make this soup ahead of time, and refrigerate it in a sealed container in the refrigerator for up to 4 days. Or freeze for up to 3 months. You can add more coconut milk if needed and re-blend before you serve.  

    How To Make Butternut Squash Puree

    Use your microwave to make butternut squash puree! Here's how:

    1. Start with a 3-4 lb butternut squash, rinse it off, and poke holes in the skin all over so it doesn't explode in the microwave. Wrap it loosely in paper towels. Then microwave it for about 8 minutes.

    2. Stop and test to see if a knife slides smoothly into it. If not, put it back in the microwave for another 2 minutes.

    3. Once you believe it is cooked through, let it cool because it will burn you to handle it right now.

    4. Then slice it in half, scoop out the seeds, and then scoop out the squash and put into your high speed blender.
    A pot of spicy vegan butternut squash soup in a blue staub cocoette pot on a blue and white checked napkin with saffron and green onions chopped on top of this sunny spicy soup.

    Other Comfort Foods

    Buckwheat Soba Noodle Soup
    BBQ Jackfruit Burger
    Portobello Burger
    Chickpea Italian Meatballs

    I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter

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    📖 Recipe

    Savory Spice Butternut Squash Soup {vegan}

    Spicy Vegan Butternut Squash Soup

    Created by Dee Dine
    A spicy vegan butternut squash soup to warm both by temperature and spicy flavor. And a surprising fruit added to celebrate fall.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Main Course, Soup
    Cuisine American
    Servings 4
    Calories 364 kcal

    Ingredients
      

    • 3 cups butternut squash puree canned or homemade
    • 1 can full-fat coconut milk room-temperature, not separated
    • 1 cup vegetable broth
    • 2 shallots chopped
    • ½ cup celery chopped
    • 2 tablespoon olive oil melted
    • 2 fresh garlic cloves chopped
    • 1 apple chopped
    • 1 teaspoon fresh ginger chopped
    • 1 pinch ground cayenne
    • 2 tablespoon maple syrup
    • 1 teaspoon ground cinnamon
    Prevent your screen from going dark

    Instructions
     

    Prep

    • Use the can of coconut milk out to be room temperature.

    Make Soup

    • To start, coat a pan with olive oil.
      2 tablespoon olive oil
    • Add to the heating oil, the chopped ingredients and stir for two minutes on low heat.
      2 shallots, ½ cup celery, 2 fresh garlic cloves, 1 teaspoon fresh ginger, 1 apple
    • Add 3 cups of butternut squash puree to the mixture. Use either canned puree or roast your own according to my instructions in the blog post.
      3 cups butternut squash puree
    • Now, stir in the rest of the ingredients and bring to a simmer but not boil for 5 min.
      1 can full-fat coconut milk, 1 cup vegetable broth, 1 pinch ground cayenne, 2 tablespoon maple syrup, 1 teaspoon ground cinnamon
    • Taste-test and tweak the taste with salt and pepper.
    • Put the soup directly into a thermal blender or a blender with a vented lid. If you don't have a thermal blender or with a vented lid, let the soup mixture cool first and then blend in any high-speed blender until velvety creamy.
    • Warm again briefly in a pot on the stove before serving.
    • Serve with sprinkle of parsley, and saffron for color! Enjoy!

    Notes

    Fresh ginger and fresh garlic is preferable to ground or jarred.
    The apple can be substituted for a pear. Neither needs to be peeled, just cored.
    The celery is important to add a fresh green flavor to the soup that actually brightens all the other flavors.
    If your soup is too thin after you blend, add 1-½ cup of pureed cauliflower. You can buy a bag of riced, microwave it and blend it into your soup. Or you can boil cauliflower for 20 minutes, let it cool, and blend that into a puree.
    How To Make Butternut Squash Puree.
    Use your microwave to make butternut squash puree! Here's how:
    1. Start with a 3-4 lb butternut squash, rinse it off, and poke holes in the skin all over so it doesn't explode in the microwave. Wrap it loosely in paper towels. Then microwave it for about 8 minutes.
    2. Stop and test to see if a knife slides smoothly into it. If not, put it back in the microwave for another 2 minutes.
    3. Once you believe it is cooked through, let it cool because it will burn you to handle it right now.
    4. Then slice it in half, scoop out the seeds, and then scoop out the squash and put into your high speed blender.

    Nutrition

    Calories: 364kcalCarbohydrates: 32gProtein: 4gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 230mgPotassium: 730mgFiber: 4gSugar: 14gVitamin A: 11255IUVitamin C: 27mgCalcium: 96mgIron: 4mg
    Keyword butternutsquash soup
    Tried this recipe?Let us know how it was!

     

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    I'm Dee! Welcome to GSG! Eating healthier and lighter, with plenty of fruits and veggies, can be fun, especially when chocolate and desserts are involved. Here you'll find plant-based recipes that everyone will love. About Dee →

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