Easy Butternut Squash Soup

A simple and easy butternut squash soup that is creamy and uses cinnamon and Chinese five spice to amp up fall flavors. Warming and delicious!

You might see a lot of butternut squash soup recipes that involve an extra step of roasting the butternut squash. My goal is to typically minimize as many cooking steps where I can. Decided to try making a flavorful soup in just one pot. This soup luckily came out so flavorful and velvety that my husband who originally was not excited about having this soup now ranks it in his top five! I take that as a high honor especially since butternut squash is not his favorite. If you want all the details of this delicious butternut squash soup, get the ingredients and start cooking!

Why you will love this easy butternut squash soup

• As always, this recipe is vegan and also happens to be gluten free!
• Includes a coconut milk alternative just in case you value creamy but aren’t a fan of coconut.
• This soup is quick and easy thanks to the fact that there is no need to roast the butternut squash.

Key ingredients for this butternut squash soup

• Roasted Garlic: not just garlic cloves, a bulb of roasted garlic that enhances the sweet and savory nature of the soup
• Carrot and Onion: absolutely needed for a boost in flavor
• Butternut Squash: the hero of this soup with it’s own unique fall flavor
• Ginger: fresh is best
• Cinnamon: compliments the sweetness of the butternut squash
• Chinese Five Spice: a combo of fennel, cinnamon, clove and star anise that further enhances the soup flavor
• Maple Syrup and Apple Juice: a sweet flavor enhancer that compliments the spices
• Vegetable Broth: don’t replace with water this adds more flavor
• Coconut Milk or Cashew Milk: both creamy and amazing ways to get that nice velvety texture

How to make this easy butternut squash soup

1. Start by roasting your garlic. Cut the root end of your garlic bulb and drizzle with some olive oil. Cover in foil and roast in the oven for 10-15 minutes.
2. Allow garlic to cool then peel garlic cloves out and set aside (this part is actually super easy as the garlic cloves slide easily out of the peel).
3. In a large pot, add remaining oil, onion and carrot with a pinch of salt and sauté until onions have softened.
4. Add the cubed butternut squash with another pinch of salt and stir in ginger and garlic.
5. Sauté until fragrant and then add in spices, maple syrup, milk, vegetable broth, apple juice and salt.
6. Stir the contents of the pot together and bring to a boil then reduce to a simmer and cook for 15 minutes until butternut squash is cooked through.
7. Once cooked, take an immersion blender and blend soup until completely smooth. Alternatively you can also place your soup into your blender and blend until smooth as well.

Tips for making this easy butternut squash soup

• Use pre-peeled and cubed butternut squash for this soup to help save time. If you’d like to peel your own, use a vegetable peeler to peel off the skin of your butternut squash and then cut length wise and remove seeds. Once ready, cut butternut squash into even cubes.
• This soup is great on it’s own, but I absolutely adore adding toppings to it to make it more satisfying. My go to toppings include sliced jalapeño, red pepper flakes, pepitas, and a little bit of coconut milk. Go all out with this as it can really elevate it to your preferences.
• Store leftovers in a storage container and cool completely before placing in the fridge up to 4 days or freezer for up to 3 months. If soup thickens, add a splash of water or vegetable broth to loosen it up before heating.

More Soup Recipes

• Roasted Tomato Soup
• Split Pea Soup
• Chickpea Wild Rice Soup

Easy Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Cuisine: American

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Description

A simple and easy butternut squash soup that is creamy and uses cinnamon and Chinese five spice to amp up fall flavors. Warming and delicious!

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Ingredients

Scale 1x2x3x

• 1 small bulb of garlic
• 2 tsp olive oil (divided)
• 1 medium carrot (peeled and roughly chopped)
• 1 medium onion (diced)
• 1 medium butternut squash (about 6 cups diced, peeled and cubed)
• 2 inch of fresh ginger (roughly chopped)
• 1/4 tsp cinnamon
• 1/4 tsp five spice
• 2 tbsp maple syrup
• 1 cup apple juice
• 1 cup vegetable broth
• 1 can coconut milk or 2 cups cashew milk
• 1/4 tsp salt

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Instructions

1. Preheat oven to 400F. Cut the root end of your garlic bulb, place on top of a sheet of foil. Drizzle the open end of garlic with 1 tsp of olive oil, cover with foil and roast in the oven for about 10-15 minutes while you chop your vegetables.
2. Once cooked, allow to cool for a few minutes and then remove the individual cloves of garlic from the peel.
3. In a large pot, add remaining oil, onion and carrot with a pinch of salt and sauté until onions have softened.
4. Add the cubed butternut squash with another pinch of salt and stir in ginger and garlic.
5. Sauté until fragrant and then add in spices, maple syrup, milk, vegetable broth, apple juice and salt.
6. Stir the contents of the pot together and bring to a boil then reduce to a simmer and cook for 15 minutes until butternut squash is cooked through.
7. Use an immersion blender to blend the entire soup smooth. You can also place ingredients in a blender and blend until smooth as well. Pour soup into bowls and top as desired.

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Notes

• You can skip the step of roasting the garlic, but I do feel it adds a very sweet and buttery garlic flavor to the soup. Feel free to mince up half the bulb and stir in when adding the butternut squash. 

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★ Catherine