Spiced Butternut Squash Soup

Spiced Butternut Squash Soup

Prep time 35 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Side Dish, Soup
Misc Freezable, Pre-preparable, Serve Hot
Website Adapted from Eats and Beats


  • 1 Small (500 gr.) butternut squash (peeled and cut into cubes)
  • 1 onion (julienned)
  • 2 carrots (peeled and chopped)
  • 1 apple (I used a Royal Gala)
  • 1 Tbsp. olive oil
  • 1 Tbsp. brown sugar
  • 1 Tsp. ground ginger
  • 1 Tsp. salt
  • 1/2 Tsp. cinnamon (you may use less)
  • 1/8 Tsp. cayenne pepper
  • 4 Cups vegetable broth


Peel and cut the butternut squash, apple and carrot into chunks. Julienne onion as well.
Heat 1tbsp. of olive oil in a saucepan and when it's warm, add the vegetables and sautee until they're tender and blend-able.
Pure with an inmersion blender and add vegetable broth, salt and spices.
Bring it to a boil for 5 minutes. Then lower heat and simmer for 15-20 minutes. Taste to see if it needs more salt.
You can top it with some greek yogurt (vegan may be used) and pumpkin seeds for an added crunch!


Use vegan yogurt or no yogurt at all for a vegan version.
This gets tastier the longer it sits.
Use less than 1/2 tsp. if you're not a big fan of cinnamon. You can definitely taste it in this soup!