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.
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.
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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
- 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
- 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)
- 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)
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
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.
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.
No, we don't like the flavor of the skin and remove the skin before blending the squash for the soup.
Yes, while we did not do so in this recipe, you can make butternut squash soup using the soup setting on the Vitamix.
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Spiced Vegan Butternut Squash Soup (Vitamix)
Equipment
- 1 knife
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
- 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.
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