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Sweet Spiced Roasted Butternut Squash Soup Recipe {Vegan}

October 19, 2015 by Jeanette 21 Comments

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This Sweet Spiced Roasted Butternut Squash Soup is perfect for cool Fall days.
Spiced Butternut Squash Soup - this quick and easy soup recipe is healthy, delicious and happens to be vegan. Perfect for Fall and Thanksgiving menus.Butternut squash soup is one of those Fall comfort foods that grace the menus of restaurants this time of year.
Spiced Butternut Squash Soup - this quick and easy soup recipe is healthy, delicious and happens to be vegan. Perfect for Fall and Thanksgiving menus.It’s actually really easy to make at home. A nifty trick I used is roasting the entire butternut squash whole. You literally throw the whole butternut squash in the oven and let it roast. It takes about an hour for the butternut squash to get tender. Then, you just cut it open, remove the seeds and scoop out the flesh. It doesn’t get much easier than that.

Roasted Butternut Squash - roast a whole butternut squash in the oven - so easy!

I made a batch of this for a friend who was going through a rough patch and she loved it. Soup = Love. Spread it around.
Spiced Butternut Squash Soup - this quick and easy soup recipe is healthy, delicious and happens to be vegan. Perfect for Fall and Thanksgiving menus.Pumpkin pie spice and maple syrup add just a touch of sweetness to compliment the roasted butternut. A swirl of coconut cream is the final touch. If you like it creamier, feel free to stir in extra coconut milk into the soup.

Spiced Butternut Squash Soup - this quick and easy soup recipe is healthy, delicious and happens to be vegan. Only 5 Ingredients. Perfect for Fall and Thanksgiving menus.
5 from 3 votes
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Sweet Spiced Butternut Squash Soup

Prep Time 10 minutes
Cook Time 1 hour
Servings 4 -6
Calories 126 kcal

Ingredients

  • 1 medium butternut squash
  • olive oil
  • 4 cups low sodium vegetable broth
  • 1/2 teaspoon pumpkin pie spice mix
  • 1/2 teaspoon sea salt
  • 2 tablespoons maple syrup
  • coconut cream for garnish, optional

Instructions

  1. Preheat oven to 400 degrees. Place whole squash on baking tray, rub with some olive oil, and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor.

  2. Add vegetable broth, pumpkin pie spice, salt and maple syrup. Blend until smooth. Heat in soup pot. Ladle into serving bowls. Drizzle some coconut cream on top, if desired.
Nutrition Facts
Sweet Spiced Butternut Squash Soup
Amount Per Serving
Calories 126 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 299mg13%
Potassium 683mg20%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 11g12%
Protein 3g6%
Vitamin A 19931IU399%
Vitamin C 39mg47%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Chemotherapy Recipes, Clean Eating, Cooking For Cancer, dairy-free, Liquid/Soft Food Diet, Pureed Food Diet, soups, Thanksgiving, vegan, vegetarian Tagged With: butternut squash soup, healthy butternut squash soup, roasted butternut squash, vegan

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Comments

  1. Aggie | Aggie's Kitchen says

    October 19, 2015 at 11:04 am

    What a great idea to roast it whole! So much easier. I am going to try that next time. Soup looks delicious!

    Reply
    • Jeanette says

      October 19, 2015 at 1:13 pm

      Aggie – I learned this trick a few years ago and now I don’t even hesitate about making any recipe that calls for roasted butternut squash – no peeling or cutting a hard squash anymore 🙂

      Reply
  2. Rebecca @ Strength andsunshine says

    October 19, 2015 at 1:38 pm

    Love that pumpkin spice!!

    Reply
    • Jeanette says

      October 19, 2015 at 3:03 pm

      Thanks Rebecca!

      Reply
  3. dixya @ food, pleasure, and health says

    October 19, 2015 at 5:32 pm

    i normally never use pumpkin pie spice in soup but I’m interested try it this way.

    Reply
    • Jeanette says

      October 31, 2015 at 10:12 pm

      Pumpkin pie spice adds a little sweet note to this soup.

      Reply
  4. Jessica @ Nutritioulicious says

    October 19, 2015 at 9:52 pm

    I love butternut squash soup! I have a similar recipe, but mine is so much more involved than this simple one! Think I need to try this for a quick weeknight meal!

    Reply
    • Jeanette says

      October 31, 2015 at 10:12 pm

      This is a light recipe and so easy – hope you enjoy it!

      Reply
  5. Anne|Craving Something Healthy says

    October 20, 2015 at 1:20 am

    Thanks for the tip about roasting the entire squash – Brilliant! How did you get that perfect coconut cream drizzle?! Pinned!

    Reply
    • Jeanette says

      October 31, 2015 at 10:13 pm

      It’s a great tip I learned several years ago. I used a squeeze bottle for the drizzle 😉

      Reply
  6. Angie@Angie's Recipes says

    October 20, 2015 at 2:13 pm

    Had some pumpkin soup for the lunch today too.. but I love yours even more with maple syrup!

    Reply
    • Jeanette says

      October 31, 2015 at 10:14 pm

      Thanks Angie! The maple syrup adds just a bit of sweetness and extra flavor.

      Reply
  7. Cara says

    October 21, 2015 at 10:06 am

    Just the photo alone of that roasted butternut squash made me want to dive in, head first. Once it starts cooling down here, I’m definitely trying this! xo

    Reply
    • Jeanette says

      October 31, 2015 at 10:14 pm

      Thanks Cara!

      Reply
  8. John T. says

    October 26, 2015 at 5:02 pm

    5 stars
    Wonderful recipe and so easy to make!

    Reply
    • Jeanette says

      October 31, 2015 at 10:14 pm

      Thanks John – I’ve been busy lately so easy recipes have been my go-to

      Reply
  9. Marianne Wallace says

    October 31, 2015 at 9:08 am

    5 stars
    Love your tip about roasting butternut squash. Thanks for the great soup recipe too. I’ll be making that soup and the skinny pumpkin dip for my Bunco group this month. Your recipes are my go-to for entertaining. Fresh, healthy, and delicious. Happy Halloween!

    Reply
    • Jeanette says

      October 31, 2015 at 10:16 pm

      Thanks Marianne – so fun you’re still playing Bunco! Happy Halloween!

      Reply
  10. marie johson says

    November 23, 2019 at 2:10 am

    5 stars
    This recipe looks easy and delicious <3 thanks for sharing

    Reply
  11. Jenn C says

    January 17, 2021 at 7:00 pm

    Is the oil for rubbing on the squash before roasting or to add to purée step??

    Reply
    • Jeanette says

      January 17, 2021 at 8:40 pm

      Hi Jenn, the oil is used to rub on the squash before roasting. Thanks – I’ve added that to the directions.

      Reply

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