Spicy Butternut Squash Soup (Vegan)

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Discover the flavors of this delicious spiced butternut squash soup! This unique recipe blends velvety squash & sweet tomatoes for an unforgettable flavor.

It’s soup season! 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 this spicy butternut squash soup. But, unfortunately, many butternut squash soup recipes have sneaky ingredients that just aren’t good for you . This clean eating soup recipe is nut free, soy free, gluten free 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 everything all cozy with just a few simple ingredients. Lots of people complain that healthy cooking is not affordable, but during the fall and winter you can but a butternut squash for between 99 cents and 1.99 a pound and provide delicious nourishment for a family of four.

What Makes This Spicy Butternut Squash Soup Different

While this is a creamy soup base (like you would expect), in a butternut squash soup recipe, there is also something unique and unexpected.  There is minimal stovetop preparation which is a great way to save time.. Roasting the vegetables also adds a complexity to this delicious soup. The addition of tomatoes brings some acidity and a unique combination of flavors in this winter soup recipe. 

When to Make This Spicy Butternut Squash Soup Recipe

This is a perfect soup to enjoy during colder weather. Whether your want something light, need a side dish, or are looking for different ways to use up extra produce, this will be one of your favorite healthy recipes. This will be your favorite way to enjoy butternut squash. 

Tools Needed

• immersion blender, high powered blender or food processor 
• baking sheet 
• very sharp knife 

​Ingredients

• butternut squash – a must in this easy butternut squash soup recipe 
• yellow onion – brings more flavor to savory dishes 
• Roma onions – The addition of tomatoes brings acidity in, balancing the heaviness of butternut. Excellent for meal prepping as the flavors get even better as it rests. A perfect warming soup for fall and winter.
• cumin – add additional depth and spice
• fresh garlic cloves 
• rosemary – adds great flavor 
• olive oil 
• crushed red pepper flakes – adds a bit of spicy flavor 
• paprika – brings some smoky flavor 
• salt – The amount of extra salt required will depend on the saltiness of your broth.
• vegetable broth or chicken broth (of preferred) – liquid base
• unsweetened non dairy milk (or traditional milk if you prefer) – adds extra richness and a great creamy texture 

Directions

Step 1: Preheat oven to 375°F/190C. Line a roasted pan with foil or parchment. 

Step 2: Prepare butternut squash, yellow onion and garlic for roasting. 

Step 3: Peel and scoop the seeds out of the butternut. Cut it into large chunks. 

Step 4: Peel and chop the onion into quarters or eighths. Peel the garlic cloves. Halve the tomatoes.

Step 5: Place all the vegetables in the roasting dish. Position the rosemary sprigs between them.

Step 6: Drizzle everything with olive oil and sprinkle on the crushed red pepper flakes, paprika, cumin and 1 tsp salt.

Sep 7: Bake until the butternut is very soft and the garlic cloves have turned golden brown, about 1 hour. Cooking time with vary. 

Step 8: Remove from the roasted butternut and other veggies from the oven and allow to cool slightly.

Step 9: Add all the vegetables into a blender, pouring in any liquid that has settled in the bottom of the pan. Scrape the rosemary leaves off the stems into the blender.

Step 10: Add as much broth as will fit and blend until smooth.

Step 11: Pour soup into a pot and warm and medium heat. When hot, add non-dairy milk and any remaining broth. Stir and taste. Add additional salt as needed and prepare to your desired consistency. If the soup is too thick for your taste, add more non-dairy milk. 

How To Store Leftovers

Store any leftovers of this spicy squash soup in an airtight container in the refrigerator for 3-5 days. 

Special Notes for Easy Weeknight Meal Prep

This is a hearty soup recipe that tastes even better the next day. For easier meal prep for busy weeknights, prepare the soup on the weeknight and reheat as necessary throughout the week. 

Looking for more delicious and healthy clean soup recipes. Try these next:

Tomato and Roasted Bell Pepper Soup

Carrot and Ginger Soup 

Amazing Okra Lentil Stew

Easy Spicy Pumpkin Soap with Maple Pecans

Yield: 4

Spiced Butternut Squash Soup

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Vegan, gluten and dairy free spiced butternut squash soup. A perfect soup and filling soup for the fall and winter months.

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and chopped
• 1 large yellow onion,
• 3 large roma tomatoes (halved)
• 1 head garlic (about 9-10 cloves)
• 4 sprigs fresh rosemary, washed and dried
• 3 tbsp olive oil
• 1 1/2 - 2 tsp crushed red pepper flakes
• 1 1/2 tsp smoked paprika
• 1 - 2 tsp salt, divided
• 1/2 tsp cumin
• 2 cups vegetable broth
• 1 cup non-dairy milk

Instructions

1. Preheat oven to 375°F/190C. Line a roasted pan with foil or parchment.
2. Prepare butternut squash, yellow onion and garlic for roasting. 
3. Peel and scoop the seeds out of the butternut. Cut it into large chunks. 
4. Peel and chop the onion into quarters or eighths. Peel the garlic cloves. Halve the tomatoes.
5.  Place all the vegetables in the roasting dish. Position the rosemary sprigs between them.
6. Drizzle everything with olive oil and sprinkle on the crushed red pepper flakes, paprika, cumin and 1 tsp salt.
7. Bake until the butternut is very soft and the garlic cloves have turned golden brown, about 1 hour. Cooking time with vary. 
8. Remove from the roasted butternut and other veggies from the oven and allow to cool slightly.
9. Add all the vegetables into a blender, pouring in any liquid that has settled in the bottom of the pan. Scrape the rosemary leaves off the stems into the blender.
10. Add as much broth as will fit and blend until smooth.
11. Pour soup into a pot and warm and medium heat. When hot, add non-dairy milk and any remaining broth. Stir and taste. Add additional salt as needed and prepare to your desired consistency. If the soup is too thick for your taste, add more non-dairy milk. 

Notes

• Use vegetable broth or chicken broth for this recipe.
• The amount of salt you add will depend on your taste and the amount of salt in the broth you use.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 187Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 5mgSodium 1533mgCarbohydrates 18gFiber 3gSugar 8gProtein 4g

Nutrition information isn't always accurate.

 

Original: October 17 2012
Republished for photos and content: October 24, 2018, January 27th, 2025