Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Spicy Vegan Butternut Squash Soup

Teresa Ambra

Spicy Vegan Butternut Squash Soup is so tasty. I really liked this creamy soup. It’s highly flavored with lots of different spices and has a thick, creamy texture because it’s pureed with a blender. It’s fairly easy to make so you can have a nice, tasty meal ready in an hour if you boil the squash or about an hour and a half if you bake it first.

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I tried lots of different garnishes: cracked black pepper plus basil, cracked black pepper and parsley, and plain cinnamon. But my favorite garnish was a slice of lime with a heavy dose of cinnamon. It made this soup absolutely scrumptious. If you are looking for an easy soup recipe and you like spicy flavors this one is a great one to try out.

When I originally posted this recipe in November 2012, the pictures were of really poor quality since I was using an iPhone 3 for a camera. I recently remade this recipe (September 2016) for lunch with a friend.

But this time I did a real makeover from the original recipe. It still has a lot of spices and you can increase them if you desire. I added apples, cinnamon and leeks to provide a full-bodied flavor. Spicy Vegan Butternut Squash Soup is a delightful soup. I hope you give it a try. For those of you who really liked the original version, I’ve kept it at the bottom of the recipe card below.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Spicy Vegan Butternut Squash Soup is one delicious soup. I served mine with a sprinkling of cinnamon.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

It’s also good with a few drops of lime juice.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Doesn’t Spicy Vegan Butternut Squash Soup look wonderful? Add a hot roll or oyster crackers and this soup is something special.

Here’s what I did.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

I used these ingredients.

Cut the tops off a bulb of garlic and roast at 350 about 30 minutes in oven or toaster oven. Remove from oven and peel garlic skin from garlic. Set garlic aside.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Place coconut oil in sauce pan. Add onions and leeks. Cook about 3 minutes.

I really like working with coconut oil. It doesn’t become unstable at high temperatures like most oils do. For those of you who have never cooked with coconut oil, it does  not make whatever you are making taste like coconut. It reminds me of using lard which I haven’t done since the 70s. Coconut oil is a very healthy oil to cook with even though it is saturated. Melt coconut oil in large saucepan. Add onions.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Add apples, ginger and spices. Cook one minute.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Add vegetable broth. Bring to a boil. Simmer covered, 10 minutes.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Add baked butternut squash, roasted garlic and lime juice. Heat through about 15-20 minutes.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

 With an immersion blender, puree ingredients until smooth.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Consider these garnishes: cracked black pepper, basil, cayenne pepper, cinnamon and parsley.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Here’s a serving of this spicy soup.

Here’s the recipe.

SPICY VEGAN BUTTERNUT SQUASH SOUP

(My own concoction)

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Spicy Vegan Butternut Squash Soup

Teresa Ambra
Delicious vegan soup is filled with turmeric, cumin, ginger, coriander, cinnamon, chili flakes, lime & cayenne pepper along with roasted garlic and butternut squash. This is a wonderful, savory and spicy soup.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup, Stews and Chowders
Cuisine American, Indian
Servings 4
Calories 291 kcal

Equipment

  • 1 large stock pot
  • 1 immersion blender
  • 1 sharp knife for cutting veggies
  • oven to roast butternut squash
  • 1 large roaster pan to roast butternut squash
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 2-3 lb. butternut squash cooked and drained
  • 1 medium onion chopped
  • 1 whole bulb garlic roasted
  • 2 tbsp. coconut oil
  • 2 tbsp. fresh ginger minced
  • 2 tsp. ground coriander
  • 3/4 - 1 tsp. ground cumin
  • 3/4 - 1 tsp. ground turmeric
  • 2 tsp. ground cinnamon
  • 1/8 tsp. chili powder
  • 32 oz. ctn. vegetable stock
  • 1/2 tsp. sea salt or kosher salt
  • 1/2 lime juice only
  • 1/4 tsp. ground black pepper to taste
  • 1 cup almond milk if desired (I didn't use this)
  • 2 gala apples cored and diced
  • 1 leek green top removed, thoroughly washed and sliced

Instructions
 

  • Either roast squash in 400° oven for about 45-60 minutes, or peel and cut and boil 15-20 minutes until done.
  • Reserve water to use for vegetable broth.
  • Dice the onion; set aside.
  • Place stock pot on burner and heat to low-medium heat.
  • Add coconut oil to the pan.
  • When hot, add onion and leek.
  • Stir to coat, then cook, stirring occasionally, about 3 minutes until onion starts to look translucent.
  • Add apples, ginger and spices.
  • Stir and cook 1 minute.
  • Add vegetable stock (or water squash has cooked in) and bring to a boil.
  • Add lime juice, garlic and butternut squash.
  • Reduce heat and simmer, covered, about 10 minutes.
  • Add a bit more broth if needed.
  • Puree using an immersion blender or carefully in batches using a blender.
  • Thin with milk (dairy or non-dairy) if desired. (I didn't find this necessary as the soup had a great texture).
  • If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining it.
  • Serve sprinkled with cinnamon and fresh lime juice, if desired.

Notes

NOTE: If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining.
 
NOTE: I did not use the almond milk to thin the soup.
 
© Can’t Stay Out of the Kitchen
 
FOR THOSE OF YOU ASKING FOR THE ORIGINAL RECIPE, HERE IT IS: 
(Recipe adapted from Stacy Spensley, Center Stage Wellness)
Ingredients:
  • 2-3 lb. butternut squash, cooked and drained
  • 1 medium onion, chopped
  • 1 whole garlic bulb, roasted
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh ginger, minced
  • 2 teaspoons ground coriander
  • ¾ - 1 teaspoon ground cumin
  • ¾ - 1 teaspoon turmeric
  • 2 tsp. ground cinnamon
  • 1/8 tsp. red chili flakes
  • 32-oz. vegetable stock
  • 1/2 teaspoon salt
  • juice of half a lime
  • black pepper, to taste
  • 1 cup coconut milk
  • Cracked black pepper, parsley, cayenne pepper, and oyster crackers for garnish
Instructions:
  1. Either roast squash in 400° oven for about 45-60 minutes, or peel and cut and boil 15-20 minutes until done.
  2. Reserve water to use for vegetable broth.
  3. Dice the onion.
  4. Add coconut oil to the pan. When hot, add onion.
  5. Stir to coat, then cook, stirring occasionally, about 3 minutes until onion starts to look translucent.
  6. Add ginger and spices.
  7. Stir and cook 1 minute.
  8. Add vegetable stock (or water squash has cooked in) and bring to a boil.
  9. Reduce heat and simmer, covered, about 10 minutes.
  10. Add a bit more broth if needed.
  11. Add lime juice.
  12. Puree using a stick blender or carefully in batches using a blender.
  13. Thin with milk (dairy or non-dairy) if desired.
  14. If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining.
  15. Serve topped with cracked black pepper and a garnish of cilantro or basil if desired.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 291kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1252mgPotassium: 1145mgFiber: 11gSugar: 19gVitamin A: 25092IUVitamin C: 58mgCalcium: 277mgIron: 5mg
Keyword butternut squash, gluten free, soup, vegan
Tried this recipe?Let us know how it was!
[b]Spicy Vegan Butternut Squash Soup[/b]
Recipe Type: Soup, Stews and Chowders
Cuisine: American
Author: Teresa Ambra adapted from Stacy Spensley, [url href=”http://centerstagewellness.com/spicy-butternut-squash-soup/” target=”_blank” title=”spicy butternut squash soup”]Center Stage Wellness[/url]
Prep time:
Cook time:
Total time:
Serves: 4
Delicious vegan soup is filled with turmeric, cumin, ginger, coriander, cinnamon, chili flakes, lime & cayenne pepper along with roasted garlic and butternut squash. This is a wonderful, savory and spicy soup.
Ingredients
  • 2-3 lb. butternut squash, cooked and drained
  • 1 medium onion, chopped
  • 1 whole garlic bulb, roasted
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh ginger, minced
  • 2 teaspoons ground coriander
  • ¾ – 1 teaspoon ground cumin
  • ¾ – 1 teaspoon turmeric
  • 2 tsp. ground cinnamon
  • 1/8 tsp. red chili flakes
  • 32-oz. vegetable stock
  • 1/2 teaspoon salt
  • juice of half a lime
  • black pepper, to taste
  • 1 cup coconut milk
  • Cracked black pepper, parsley, cayenne pepper, and oyster crackers for garnish
Instructions
  1. Either roast squash in 400° oven for about 45-60 minutes, or peel and cut and boil 15-20 minutes until done.
  2. Reserve water to use for vegetable broth.
  3. Dice the onion.
  4. Add coconut oil to the pan. When hot, add onion.
  5. Stir to coat, then cook, stirring occasionally, about 3 minutes until onion starts to look translucent.
  6. Add ginger and spices.
  7. Stir and cook 1 minute.
  8. Add vegetable stock (or water squash has cooked in) and bring to a boil.
  9. Reduce heat and simmer, covered, about 10 minutes.
  10. Add a bit more broth if needed.
  11. Add lime juice.
  12. Puree using a stick blender or carefully in batches using a blender.
  13. Thin with milk (dairy or non-dairy) if desired.
  14. If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining.
  15. Serve topped with cracked black pepper and a garnish of cilantro or basil if desired.
Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Here’s a look at the finished product, although I would garnish it with dried parsley, cinnamon, and cayenne pepper.

Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

If you like spicy soups, Spicy Vegan Butternut Squash Soup is fantastic.

You may also enjoy these delicious recipes!

Butternut Squash-Bartlett Pear Soup

Butternut Squash-Bartlett Pear Soup | Can't Stay Out of the Kitchen | this #soup is absolutely awesome! #Butternutsquash & #pears never tasted so well together. It's easy to make and healthy, low calorie #clean-eating #glutenfree & #vegan.

Sweet and Savory Butternut Squash Soup

Sweet and Savory Butternut Squash Soup | Can't Stay Out of the Kitchen | this delicious #soup is wonderfully comforting. It's filled with veggies & #butternutsquash for a healthy, clean eating #glutenfree & #vegan recipe you will enjoy down to the last drop!

Curried Apple and Butternut Squash Soup

Curried Apple and Acorn Squash Soup | Can't Stay Out of the Kitchen | this mildly hot & spicy #soup is so delicious. #Apples & #acornsquash make it an incredibly tasty comfort food.
Spicy Vegan Butternut Squash Soup | Can't Stay Out of the Kitchen | this spicy #soup is an amazing way to use #apples & #butternutsquash. Great comfort food.

Spicy Vegan Butternut Squash Soup

Teresa Ambra
Delicious vegan soup is filled with turmeric, cumin, ginger, coriander, cinnamon, chili flakes, lime & cayenne pepper along with roasted garlic and butternut squash. This is a wonderful, savory and spicy soup.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup, Stews and Chowders
Cuisine American, Indian
Servings 4
Calories 291 kcal

Equipment

  • 1 large stock pot
  • 1 immersion blender
  • 1 sharp knife for cutting veggies
  • oven to roast butternut squash
  • 1 large roaster pan to roast butternut squash
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 2-3 lb. butternut squash cooked and drained
  • 1 medium onion chopped
  • 1 whole bulb garlic roasted
  • 2 tbsp. coconut oil
  • 2 tbsp. fresh ginger minced
  • 2 tsp. ground coriander
  • 3/4 – 1 tsp. ground cumin
  • 3/4 – 1 tsp. ground turmeric
  • 2 tsp. ground cinnamon
  • 1/8 tsp. chili powder
  • 32 oz. ctn. vegetable stock
  • 1/2 tsp. sea salt or kosher salt
  • 1/2 lime juice only
  • 1/4 tsp. ground black pepper to taste
  • 1 cup almond milk if desired (I didn’t use this)
  • 2 gala apples cored and diced
  • 1 leek green top removed, thoroughly washed and sliced

Instructions
 

  • Either roast squash in 400° oven for about 45-60 minutes, or peel and cut and boil 15-20 minutes until done.
  • Reserve water to use for vegetable broth.
  • Dice the onion; set aside.
  • Place stock pot on burner and heat to low-medium heat.
  • Add coconut oil to the pan.
  • When hot, add onion and leek.
  • Stir to coat, then cook, stirring occasionally, about 3 minutes until onion starts to look translucent.
  • Add apples, ginger and spices.
  • Stir and cook 1 minute.
  • Add vegetable stock (or water squash has cooked in) and bring to a boil.
  • Add lime juice, garlic and butternut squash.
  • Reduce heat and simmer, covered, about 10 minutes.
  • Add a bit more broth if needed.
  • Puree using an immersion blender or carefully in batches using a blender.
  • Thin with milk (dairy or non-dairy) if desired. (I didn’t find this necessary as the soup had a great texture).
  • If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining it.
  • Serve sprinkled with cinnamon and fresh lime juice, if desired.

Notes

NOTE: If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining.
 
NOTE: I did not use the almond milk to thin the soup.
 
© Can’t Stay Out of the Kitchen
 
FOR THOSE OF YOU ASKING FOR THE ORIGINAL RECIPE, HERE IT IS: 
(Recipe adapted from Stacy Spensley, Center Stage Wellness)
Ingredients:
  • 2-3 lb. butternut squash, cooked and drained
  • 1 medium onion, chopped
  • 1 whole garlic bulb, roasted
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh ginger, minced
  • 2 teaspoons ground coriander
  • ¾ – 1 teaspoon ground cumin
  • ¾ – 1 teaspoon turmeric
  • 2 tsp. ground cinnamon
  • 1/8 tsp. red chili flakes
  • 32-oz. vegetable stock
  • 1/2 teaspoon salt
  • juice of half a lime
  • black pepper, to taste
  • 1 cup coconut milk
  • Cracked black pepper, parsley, cayenne pepper, and oyster crackers for garnish
Instructions:
  1. Either roast squash in 400° oven for about 45-60 minutes, or peel and cut and boil 15-20 minutes until done.
  2. Reserve water to use for vegetable broth.
  3. Dice the onion.
  4. Add coconut oil to the pan. When hot, add onion.
  5. Stir to coat, then cook, stirring occasionally, about 3 minutes until onion starts to look translucent.
  6. Add ginger and spices.
  7. Stir and cook 1 minute.
  8. Add vegetable stock (or water squash has cooked in) and bring to a boil.
  9. Reduce heat and simmer, covered, about 10 minutes.
  10. Add a bit more broth if needed.
  11. Add lime juice.
  12. Puree using a stick blender or carefully in batches using a blender.
  13. Thin with milk (dairy or non-dairy) if desired.
  14. If you have a light-colored plastic immersion blender, wash it immediately to prevent the turmeric from staining.
  15. Serve topped with cracked black pepper and a garnish of cilantro or basil if desired.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 291kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1252mgPotassium: 1145mgFiber: 11gSugar: 19gVitamin A: 25092IUVitamin C: 58mgCalcium: 277mgIron: 5mg
Keyword butternut squash, gluten free, soup, vegan
Tried this recipe?Let us know how it was!

26 Comments

  • Sara

    October 19, 2016 at 12:40 pm

    Is there any way you could post a link to the original recipe too? I made that so many times last year and could probably remember most of it, but not all of it. I’ll try it the new way, but my family loved the original recipe so much and that can be a rarity for us, so if you still have the old recipe I would love to be able to make it that way as well!

    1. Teresa

      October 20, 2016 at 8:09 am

      Oh, Sara, I’m so sorry. I no longer have the older recipe. I typed over the older edition in my computer. So sorry.

    2. lauren

      October 27, 2016 at 9:45 pm

      Hi Sara if you find the originals recipe will you post it? We too were major fans if it and I just discovered to day the link doesn’t work

      1. Teresa

        October 28, 2016 at 10:09 am

        Hi, Lauren. I located the original recipe and I’ve now included it in the note section for this recipe. Glad you enjoyed the recipe.

    3. Teresa

      October 28, 2016 at 10:10 am

      Hi, Sara, I found the original recipe and now I’ve added it to the note section at the bottom of the recipe. Enjoy.

  • Anonymous

    September 21, 2016 at 4:56 pm

    I stumbled on this recipe trying to find a vegan recipe for my butternut squash. I cooked my squash in my crockpot. Found that idea on Pinterest. I followed the recipe except for the coconut oil and milk. I use the veggie broth to sauté. I used unsweetened almond milk. After cooking everything together I tasted it. It was amazing. The flavors were amazing. I liked the consistency of the soup and decided not to blend it more. So I cooked some brown rice pad Thai noodles. Browned some tofu and had an amazing pasta. I think I’m going to blend half and keep the other half for a chunkier substance.

    1. Teresa

      September 22, 2016 at 8:24 am

      Hi there. I recently remade this recipe and I also used almond milk instead of the coconut. I liked it a lot better too. So glad you enjoyed the recipe.

      1. Anonymous

        September 24, 2016 at 4:12 am

        Thank you!!! Have you tried this on pasta? Very yummy! Thank you again!

        1. Teresa

          September 24, 2016 at 6:53 pm

          I can’t say I’ve tried it on pasta. I will be updating the recipe in the next week or two with the changes I made from my initial posting. You may want to check it out again then.

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  • E

    September 22, 2014 at 8:27 am

    5 stars
    This was amazing! I made it for my family this weekend and everyone loved it! I roasted my own butternut squash first and then pureed it in a blender with the skin on, then added all the other ingredients that were simmering on the stove and blended again. Delicious!

    1. Teresa

      September 22, 2014 at 10:13 am

      I’m so glad you liked it, Emily. I love when a recipe is not only delicious but healthy! Thanks for stopping by and letting me know what you thought of the recipe. I really appreciate it.

  • Jennifer

    May 10, 2014 at 5:09 pm

    I just love how all the flavors come together. This is delicious!

    1. Teresa

      May 10, 2014 at 5:58 pm

      Thanks, Jennifer. I am so glad you enjoyed it. I thought it was excellent and healthy. Yay!

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  • petit4chocolatier

    November 8, 2012 at 5:53 am

    Excellent soup Teresa! Love the flavors. Thank you for the link to Center Stage Wellness!

    1. Teresa

      November 8, 2012 at 11:01 am

      Thanks.

  • ohiocook

    November 7, 2012 at 1:13 pm

    That looks like a comfort food too me!

    1. Teresa

      November 7, 2012 at 3:29 pm

      It’s quite good. I especially like it sprinkled heavily with cinnamon on top and lightly sprinkled with cayenne pepper. Yum, yum!

  • ohiocook

    November 7, 2012 at 1:11 pm

    Reblogged this on Meals on Wheels.

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