Close-up overhead view of two bowls of Spiced Butternut Squash Soup with roasted butternut squash seeds sprinkled over top.
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5 from 7 votes

Spiced Butternut Squash Soup

This Spiced Butternut Squash Soup recipe is naturally vegan, paleo, and gluten-free! A healthy, tasty, and easy to make soup that is a fall and winter favorite.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Main
Cuisine: American
Keyword: Butternut Squash Soup, Vegan Butternut Squash Soup
Servings: 6 servings
Calories: 118kcal
Author: Alia | Everyday Easy Eats

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 Granny Smith apple, peeled, cored and chopped
  • 4 cups vegetable broth
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cayenne
  • Salt and pepper, to taste
  • Optional garnish: Roasted butternut squash seeds

Instructions

  • In a large pot, heat the oil over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until softened.
  • Add the butternut squash, apple and broth. Bring mixture to a boil over high heat. Reduce heat to low and simmer for about 30 minutes until the squash and carrots have softened.
  • Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.
  • Stir in cinnamon, nutmeg, and cayenne. Season with salt and pepper to taste. Serve warm, garnished with roasted butternut squash seeds, if using.

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Sodium: 644mg | Potassium: 516mg | Fiber: 3g | Sugar: 5g | Vitamin A: 307% | Vitamin C: 34.4% | Calcium: 7% | Iron: 5.2%