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    The Heirloom Pantry » Recipe Index » Soups and Stews

    Spiced Vegan Butternut Squash Soup (Vitamix)

    Published: Nov 30, 2022 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    Vegan spiced butternut squash soup made in a Vitamix Pinterest pin.

    Spiced Vegan Butternut Squash Soup is a cozy, creamy soup bursting with flavor made easy in a Vitamix or conventional blender. Each bite tastes of caramelized butternut squash, roasted onion and carrots, warm spices, and herbs. Just roast the vegetables, blend, and garnish with pepitas and fried sage leaves.

    Vegan spiced butternut squash soup in a white Le Creuset bowl topped with roasted pepitas and fried sage leaves.

    This easy butternut squash soup is perfect for a chilly weeknight dinner or lunch. We love to make a big batch to last us a few days then enjoy it with toasted rustic bread, a grilled cheese, or a delicious salad. It is incredibly easy to make -- just season and roast the vegetables, blend in a blender (we use our Vitamix), and warm on the stovetop.

    Butternut squash soup is naturally gluten-free and vegan. It's nourishing and flavor-packed, and will warm you right up in the colder months. Enjoy it with a slice of Jalapeño Cheddar Cornbread with Miso or as an appetizer for a cozy meal, like Fig Balsamic Glazed Chicken.

    Jump to:
    • About Spiced Butternut Squash Soup
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • What to Serve with Butternut Squash Soup
    • Storage
    • Cooking Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • Spiced Vegan Butternut Squash Soup (Vitamix)

    About Spiced Butternut Squash Soup

    • Taste - Butternut squash soup is packed with fall flavors and spices with a lightly sweet butternut squash undertone.
    • Texture - The soup is light yet creamy.
    • Effort - This recipe is easy and straightforward so it's perfect for any skill level.
    • Time - It takes about a half hour to bake the veggies, 5 minutes to blend them in the Vitamix, then 5 minutes to heat it up.

    Ingredients

    Ingredients to make spiced vegan butternut squash soup in a Vitamix.
    • Butternut squash - Roasted butternut squash has a lightly sweet and nutty taste.
    • Onion - Onion is an aromatic that enhances the soup flavors.
    • Carrots - Carrots provide a hint of sweetness;.
    • Cinnamon - Cinnamon adds warmth to the soup.
    • Nutmeg - Nutmeg provides a light nuttiness.
    • Dried Herbs - Rosemary, thyme, and sage add a delicious herby flavor.
    • Vegetable broth - Vegetable broth provides a tasty base for the soup.
    • Olive oil - Covering the squash in extra virgin olive oil gives it the perfect texture - firm on the outside and soft on the inside.
    • Sage leaves - Fried sage leaves have a pungent and lightly minty flavor.
    • Toasted pepitas - Topping the soup with pepitas or pumpkin seeds gives the soup a hearty crunch.

    See recipe card for quantities.

    Substitutions

    • Honeynut squash - Use honeynut squash if you want the soup to have a sweeter and nuttier flavor.
    • Chicken broth - You can use chicken broth as the base if you prefer the taste.
    • Blender - While we use a Vitamix for this recipe, you can use most other blenders including an immersion blender.

    Variations

    • Extra creamy - Add a splash of cream or coconut milk to thicken the soup.
    • Garlic powder - Garlic powder will add the quintessential aroma without overpowering the other flavors.
    • Spicy - Make this a spicy butternut squash soup by adding some cayenne pepper, red pepper flakes, or curry powder.
    • Maple syrup - Add maple syrup for extra sweetness.

    Instructions

    Steps to make vegan butternut squash soup, including seasoning the butternut squash, carrots, and onion with cinnamon, nutmeg, rosemary, thyme, salt, and pepper and roasting the vegetables in the oven on a sheet pan.
    • Prepare vegetables - Heat the oven to 425°F. Use a sharp knife to cut off the butternut squash stem and cut the squash in half lengthwise. Cut the onion in half from root to tip and remove the dry outer layers of onion skin, and cut off the stems of the carrots. Line the butternut squash cut side up on a baking sheet and brush the flesh with olive oil and season with salt, pepper, cinnamon, and nutmeg. (Photo 1 and 2)
    • Place on baking sheet - Turn the squash over flesh side down. Place the carrots and onions on the baking sheet cut side up, brush with olive oil, and season with rosemary, thyme, salt, and pepper. (Photo 3)
    • Bake squash, onion, and carrots - Bake the squash on the middle rack for 40-45 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done. (Photo 4)
    Steps to make butternut squash soup in a blender, including removing the seeds from the butternut squash, adding the vegetables and broth to a Vitamix, blending the ingredients, and pouring the soup into a pot to warm on the stove.
    • Prepare roasted vegetables - Remove the seeds and skin from the butternut squash and cut off the ends (root and tip) of the onion. (Photo 5)
    • Blend ingredients - Carefully transfer half of the ingredients to the Vitamix or blender with half of the broth and blend until smooth. (Photo 6 and 7)
    • Warm soup - Transfer to a pot and repeat the steps with the remaining ingredients. Once all the soup has been transferred to the pot, heat on low-medium heat until hot enough to serve, but not bubbling. (Photo 8)
    Steps to make butternut squash soup in a Vitamix, including ladling the soup into a bowl and serving it with roasted pepitas and fried sage leaves.

    Serve - Serve soup in bowls and garnish with pepitas and crispy sage leaves. Enjoy immediately. (Photo 9 and 10)

    Hint: If your blender is big enough, you can transfer and blend all of the ingredients at once.

    What to Serve with Butternut Squash Soup

    We love this easy butternut squash soup with a toasted baguette or a hearty salad like our Pear and Prosciutto Rocket Salad or Harvest Salad with Quinoa and Arugula. It is also delicious with a sandwich or on its own.

    Storage

    Storing this butternut squash soup is easy. After you make it, just refrigerate leftovers in an air-tight container or smaller containers for meal prep for up to 3 days (for best results). To reheat the soup, transfer leftovers into a pot. Heat the soup over low- medium heat stirring occasionally.

    You can also freeze the soup for up to 2 months. We freeze it in souper cubes because they are non-stick silicone moulds that pop out soup perfect portions.

    Cooking Tips

    • If the soup seems too thick, add a little bit of broth to the blender, about ½ cup at at time, until it reaches the desired consistency.
    • Reserve the oil from frying the sage leaves to drizzle on top of the soup or to use in other recipes.

    Recipe FAQs

    Is butternut squash soup healthy?

    Yes! Not only is this soup vegan, it is also loaded with healthy veggies like squash, onions, carrots, and vegetable broth. All of these are full of vitamins, minerals, and antioxidants.

    Why should you not refrigerate butternut squash?

    The ideal storage temperature for butternut squash is is between 50℉ and 60℉ so a refrigerator will make it too cold. If it is too cold, it the squash's texture will deteriorate.

    Can you include the skin in butternut squash soup?

    No, we don't like the flavor of the skin and remove the skin before blending the squash for the soup.

    Is butternut squash anti-inflammatory?

    Yes, the antioxidants in butternut squash have an anti-inflammatory effect and can help with inflammation.

    Can you heat the soup in the vitamix?

    Yes, while we did not do so in this recipe, you can make butternut squash soup using the soup setting on the Vitamix.

    Related Recipes

    • Roasted Pepitas (Hulless Pumpkin Seeds)
    • Oven Roasted Whole Butternut Squash
    • Fried Crispy Sage Leaves
    • Easy Roasted Honeynut Squash

    Did You Like This Recipe?

    Love this vegan butternut squash soup recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!

    Vegan spiced butternut squash soup in a white Le Creuset bowl topped with roasted pepitas and fried sage leaves.
    Print Recipe Pin Recipe
    5 from 4 votes

    Spiced Vegan Butternut Squash Soup (Vitamix)

    Spiced Vegan Butternut Squash Soup is a cozy, creamy soup bursting with flavor. Each bite tastes of caramelized butternut squash, roasted onion and carrots, warm spices, and herbs. Just roast the vegetables, blend, and garnish with pepitas and fried sage leaves.
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Course: Dinner, Main Course
    Cuisine: American
    Servings: 4 bowls or 6 cups
    Calories: 131kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 sheet pan
    • 1 Measuring spoons
    • 1 medium pot

    Ingredients 

    Butternut Squash Soup

    • 1 butternut squash cut in half lengthwise, stem removed
    • 1 onion cut in half, root to tip
    • 2 medium carrots trimmed
    • 4 tablespoon olive oil
    • kosher or sea salt
    • freshly ground black pepper
    • 1 teaspoon ground cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon dried rosemary
    • ½ teaspoon dried thyme
    • 3-4 cups vegetable broth
    • toasted pepitas for serving

    Fried Sage Leaves

    • olive oil
    • 8 sage leaves

    Instructions

    Butternut Squash Soup

    • Prepare vegetables - Heat the oven to 425°F. Use a sharp knife to cut off the butternut squash stem and cut the squash in half lengthwise. Cut the onion in half from root to tip and remove the dry outer layers of onion skin, and cut off the stems of the carrots. Line the butternut squash cut side up on a baking sheet and brush the flesh with olive oil and season with salt, pepper, cinnamon, and nutmeg. Turn the squash over flesh side down. Place the carrots and onions on the baking sheet cut side up, brush with olive oil, and season with rosemary, thyme, salt, and pepper.
      1 butternut squash, 1 onion, 2 medium carrots, 4 tablespoon olive oil, kosher or sea salt, freshly ground black pepper, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon dried rosemary, ½ teaspoon dried thyme
    • Bake squash, onion, and carrots - Bake the squash on the middle rack for 40-45 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done.
    • Blend and warm - Remove the seeds and skin from the butternut squash and cut off the ends (root and tip) of the onion. Carefully transfer half of the ingredients to the blender with half of the broth and blend until smooth. Transfer to a pot and repeat the steps with the remaining ingredients. Once all the soup has been transferred to the pot, heat on low-medium heat until hot enough to serve, but not bubbling.
      3-4 cups vegetable broth
    • Serve - Serve soup in bowls and garnish with pepitas, crispy sage leaves, and a drizzle of sage olive oil. Enjoy immediately.
      toasted pepitas

    Fried Sage Leaves

    • Fry sage leaves - While the vegetables roast, fry the sage leaves. In a medium skillet, add enough olive oil to cover the bottom of the pan. Warm on medium heat until the oil shimmers. Carefully place the sage leaves in a single layer in the oil. After about 30 seconds, the sage leaves will become crispy.
      olive oil, 8 sage leaves
    • Cool and serve - Carefully remove them from the pan using a slotted spoon, spatula, or chopsticks and place them on a paper towel-lined plate. Season with sea salt, finishing salt, or kosher salt and serve with soup. Reserve the sage oil for drizzling.

    Notes

    Storage
    Refrigerate leftover soup in an air-tight container for up to 3 days for best results. To reheat the soup, transfer leftovers into a pot. Then heat the soup over low to medium heat and occasionally stir until hot. You can also freeze the soup for up to 2 months.
    Top Tip
    • If the soup is too thick, add ½ cup of broth to blender at at time, until it reaches the desired consistency
    • Reserve the oil from frying the sage leaves to drizzle on top of the soup or to use in other recipes.

    Nutrition

    Calories: 131kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 860mg | Potassium: 806mg | Fiber: 6g | Sugar: 8g | Vitamin A: 25441IU | Vitamin C: 43mg | Calcium: 119mg | Iron: 2mg
    Keyword: butternut squash soup, butternut squash soup recipe, spice butternut squash soup, squash soup, vegan butternut squash soup, vitamix butternut squash soup
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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