It’s fall ya’ll. And one of the things that I enjoy about this time of year is enjoying a nice warm bowl of soup. One of my favorites is butternut squash soup. But, unfortunately, I’ve found many butternut squash soup recipes have ingredients I just don’t want to mess with. This spiced butternut squash soup recipe is vegan, gluten and dairy free. It’s filled with healthy spices and ingredients that will boost immunity and get your blood flowing.
Butternut squash soup is the kind of soup that scents up whole house and makes it smell like fall with just a few simple ingredients. Lots of people complain that healthy cooking is not affordable but during fall you can but a butternut squash for between 99 cents and 1.99 a pound and feed a family of four.
Also, in this recipe note that I use my favorite high powered blender.
It has a soup setting and generates so much heat that I don’t even have to heat the liquids up. From fridge to blender, the juice used in this recipe doesn’t even have to be heated up first.
Looking for more delicious and healthy soup recipes. Try these:Print
Spiced Butternut Squash Soup
Vegan, gluten and dairy free spiced butternut squash soup. A perfect soup and filling soup for the fall and winter months.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 1x
1 butternut squash (cut in 1 inch rounds)
1/2 onion sliced
2 cups apple juice
1/2 tsp cumin
1/2 ground allspice
1/2 tsp cinnamon
2 bunches thyme
2 tbsp vegetable oil
1/8 tsp of cayenne pepper
1/2 tsp sea salt
1 tsp fresh cracked pepper
Preheat oven to 400 degree F.
Line with sliced onions.
Brush squash with oil.
Turn halves on squash cut side down on sheet pan over onions.
Cook for about 45 minutes or until tender.
Turn over and remove seeds.
Scoop pulp from skin and place into a high powered blender.
Add seasonings and spices (salt, cayenne, pepper, cinnamon, allspice, cumin).
Blend at high speed (or on soup setting) until creamy and full-bodied.
Keywords: soup, butternut squash
Ori: October 17 2012
Republished: October 2018