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November 6, 2020

by Alyssa Rimmer

Spicy Vegan Butternut Squash Soup

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The best vegan butternut squash soup that's easy and healthy! With roasted butternut squash, ginger and other veggies, but no cream or dairy!

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A few weekends ago, my cousin came to visit and made us this vegan butternut squash soup. It was amazing and I told him I was going to put it on the blog. So I got the recipe and here it is!

This soup is crazy simple to make – you basically just roast all the veggies on one pan – and it's got a kick of ginger at the end. It's creamy, but dairy-free of course, and makes for amazing leftovers too!

Facebook logoTwitter logoPinterest logoIngredients for Butternut Squash Soup

What You Need to Make this Recipe

While I love butternut squash on its own, I loved that this recipe added a few other veggies to make the flavor more complex.

Here are the ingredients we're using for our soup:

  • Butternut squash
  • Carrots
  • Tomato
  • Onion
  • Garlic
  • Almond milk
  • Veggie broth
  • Ginger

And while it might seem like a simple ingredient list, the flavor is amazing!

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How to Make Vegan Butternut Squash Soup

When I say this soup is easy, I'm not kidding. It's basically 1, 2, 3, done.

STEP ONE: Roast

First up we gotta roast everything. Cut the squash in half and scoop out the seeds. Peel the garlic and place it on the pan, then cover the garlic with the squash (so the garlic is in the “hole” of the squash). Then cut the tomato and onion in half and place them face down on the pan as well.

STEP TWO: Blend

Once you've roasted the veggies, just scoop out the squash and add the rest of the veggies into a blender. Add the ginger and broth and blend it up until it's smooth and creamy!

STEP THREE: Serve

Once it's all blended up, it might need to be slightly reheated (which you can do on the stove or in the microwave). Then just pour it into your bowls and enjoy! I like to sprinkle on some fresh herbs and a dollop of yogurt, but that's up to you!

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Why Butternut Squash Soup is Healthy

Butternut squash soup is a healthy option because it's low calorie, high fiber and relatively filling.

What to Serve with Butternut Squash Soup

I find that butternut squash soup is something that goes well with many different things. Whether you're wanting it as a main course and serve it with some a massaged kale salad and some bread (or pumpkin cornbread – yum), or as an appetizer, it's flexible. If you are serving it as an appetizer, my favorite main course options are:

The Best Roasted Butternut Squash Soup Recipe

Ultimately, this really is the best butternut squash soup recipe I've had. It's spicy, but from the ginger, and so creamy without using cream. It's vegan, gluten-free, paleo and so easy to make. To me, this is the perfect vegan butternut squash soup and I know you're going L-O-V-E it!!

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More Cozy Vegan Soup Recipes to try

Spicy Vegan Butternut Squash Soup

This amazing vegan butternut squash soup is the perfect fall meal. It's made with roasted butternut squash, ginger and other veggies, but without any cream!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 97kcal
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Facebook logoTwitter logoPinterest logoSpicy Vegan Butternut Squash Soup
4.6 from 5 votes

Ingredients

  • 1 medium butternut squash
  • 5 - 6 cloves of garlic
  • 1 medium red onion
  • 1 medium roma tomato
  • 3 large carrots , chopped
  • 1 " piece of ginger
  • 2 cups water or veggie broth
  • 1 cup unsweetened almond milk
  • Salt + pepper to taste

Instructions

  • Preheat the oven to 425ºF.
  • Cut the butternut squash in half lengthwise. Scoop out the seeds.
  • Peel the garlic cloves and place the garlic on the baking sheet. Cover the garlic with one of the holes of the butternut squash. (see the video if that doesn't make sense!)
  • Cut the onion and half and place face down on the baking sheet.
  • Add the carrot to the baking sheet as well and sprinkle with salt and pepper.
  • Bake on the center rack for 30 minutes or until a knife can easily pierce the skin of the squash. Remove from the oven and allow to cool for 5(ish) minutes.
  • Once cool enough to handle, scoop the squash into a blender. Peel the skin from the onion and add that along with the carrots, garlic, and tomato. Grate the ginger into the blender and add a dash more of salt and pepper.
  • Add the liquids to the blender, starting with 2 cups. Blend until smooth. If too thick, add more broth a little at a time and continue to blend until you reach the consistency you're looking for. (some like it thicker, some like it thin!)
  • Taste and adjust seasonings as needed. Heat in a pot of not hot enough and serve!

Video

Nutrition

Serving: 1.5cups | Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 812mg | Potassium: 611mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18886IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 1mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. The ingredients list includes almond milk, but it’s not in the instructions… I guess I’ll leave it out. There are chili flakes in the video, but they’re missing from the ingredients list, so I guess I’ll just go by taste. 🙂 Can’t wait to taste it!

  2. This recipe looks delicious but I have a question: the written recipe calls for veggie broth yet the video you posted shows you adding almond milk & water rather than the broth. I want to make this for dinner tonight but not sure which one to do!? please advise.

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