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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
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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

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. turmeric
  • 2 tsp. ground cinnamon
  • 1/8 tsp. chili powder
  • 32 oz. ctn. vegetable stock
  • 1/2 tsp. sea salt or kosher salt
  • juice of half a lime
  • 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, 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.
  • 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.
  • 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 Breeze 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.
Tried this recipe?Let us know how it was!