Go Back
Spiced Butternut Squash Soup Recipe

Spiced Butternut Squash Soup Recipe

Spiced Butternut Squash Soup is warm, creamy and full of comforting fall flavors. This soup combines sweet squash with gentle spices and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6
Calories 210 kcal

Ingredients
  

  • 2 medium butternut squash peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 5 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons pumpkin seeds for topping
  • Fresh parsley or cilantro for garnish

Instructions
 

Prepare the Butternut Squash

  • Peel the butternut squash carefully. Remove the seeds and cut the squash into small, even cubes.

Season the Squash

  • Place squash cubes on a lined baking sheet. Add olive oil, salt, pepper, cinnamon and smoked paprika.

Roast the Squash

  • Roast squash at 400°F for 25 to 30 minutes. Cook until tender and lightly caramelized.

Cook the Vegetables

  • Heat olive oil in a large pot. Add onion, carrots and celery. Cook until vegetables become soft.

Add Garlic and Spices

  • Add minced garlic, cumin, ginger, cinnamon, nutmeg and paprika. Stir gently for one minute.

Add the Roasted Squash

  • Add roasted squash to the pot. Stir everything together until the vegetables are evenly combined.

Add Vegetable Broth

  • Pour vegetable broth into the pot. Bring the mixture to a gentle boil over medium-high heat.

Simmer the Soup

  • Reduce the heat and simmer for 15 minutes. This allows the vegetables and spices to blend.

Blend Until Smooth

  • Use an immersion blender to blend the soup until smooth and creamy. Blend carefully while the soup remains hot.

Add Coconut Milk

  • Stir in coconut milk and maple syrup. Simmer gently for another three to five minutes.

Add Fresh Lemon Juice

  • Turn off the heat and add lemon juice. Taste the soup and adjust salt or pepper.

Serve the Soup

  • Ladle hot soup into bowls. Top with pumpkin seeds and fresh herbs before serving.

Notes

  • Choose a ripe squash: Look for squash with firm skin and a heavy feel.
  • Roast instead of boiling: Roasting creates stronger natural sweetness and deeper flavor.
  • Cut evenly: Similar-sized squash pieces cook more evenly.
  • Do not burn the spices: Cook spices briefly to release their aroma without burning them.
  • Adjust the thickness: Add extra broth if your soup feels too thick.
  • Make it creamier: Add more coconut milk for a richer texture.
  • Use heavy cream: Replace coconut milk with cream if you prefer dairy.
  • Make it spicy: Add a pinch of cayenne pepper or red pepper flakes.
  • Add fresh herbs: Sage, thyme, parsley, or cilantro work beautifully.
  • Add apples: A chopped sweet apple can add natural sweetness.
  • Use chicken broth: You can use chicken broth if you do not need a vegetarian soup.
  • Make it vegan: Use vegetable broth and unsweetened plant-based milk.
  • Check seasoning: Taste before serving because broth brands contain different salt levels.
  • Blend carefully: Hot soup can splash during blending, so work slowly.
Keyword Spiced Butternut Squash Soup Recipe