This butternut squash soup is perfect on a chilly day. I used warm spices like cinnamon, nutmeg and ginger, and I added some orange zest to add a little punch. I also added a little maple syrup for flavor. It’s a great combination of flavors. To garnish the soup, I simply toasted pumpkin seeds with a little olive oil and a pinch of sea salt.
This soup is super easy to make and will be ready in less than 40 minutes. Leftovers are great and the soup can be frozen as well.
I love to make butternut squash soups, there are so many different ways to make it, and this is just one of them! I hope you enjoy this version. It’s vegan, gluten and soy-free.
- 1 tbsp extra-virgin olive or coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1” ginger, grated
- 1 medium butternut squash, peeled, seeded and cubed (about 8-9 cups)
- 4 cups vegetable broth
- 2 tsp orange zest
- ¼ cup maple syrup
- 2 tsp sea salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Dash cayenne pepper
- 1 cup full-fat coconut milk
- Toasted pumpkin seeds, to garnish
- In a large pot, heat olive oil over medium heat.
- Add onions and cook until soft and fragrant. Add garlic and ginger, orange zest and spices. Stir and let cook for another two minutes.
- Add squash, sea salt and broth. Bring to a boil. Reduce heat to a simmer. Cover and let cook until squash is tender, about 25-30 minutes.
- When the squash is tender, turn off heat, add maple syrup and coconut milk.
- Blend the soup carefully, until smooth, and in batches if necessary.