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    Home / Recipes / Appetizers, Soups & Salads

    Spicy Butternut Squash Soup

    Dec 2, 2019 · Updated: Nov 21, 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 butternut squash soup to warm both by temperature and spicy flavor. A dairy free soup, 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.

    Jump to:
    • 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

    See the recipe card at the bottom for full information on ingredients and quantities.

    bowl of butternut squash soup.

    Steps to Make

    For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

    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.

    👉Want to Save This Recipe?

    Enter your email below and we'll send the recipe straight to your inbox.

    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.

    Make Butternut Squash Puree

    You can buy canned butternut squash puree, or make it yourself. To make it at home, use you can use your microwave. 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.

    FAQS

    Make Ahead & Storage of Butternut Squash Soup

    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.  

    Other Comfort Foods

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    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    bowl of butternut squash soup.

    Spicy Butternut Squash Soup

    Created by Dee Dine
    A spicy butternut squash soup to warm both by temperature and spicy flavor. Dairy free 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
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    Enter your email below and we'll send the recipe straight to your inbox.

    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
    Tried this recipe?Let us know how it was!

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    5 from 1 vote (1 rating without comment)

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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.
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find clean healthy recipes made with few ingredients, dairy free, & gluten free. About Dee →

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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.

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