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Best butternut squash soup!

Butternut Squash Soup

Anthony Seed
Fall in one recipe!
Of course this isn’t a pumpkin spiced latte, but it represents fall just as well! This recipe is so easy to make and is appealing to young and old.
You can add plenty of variations to this and be as creative as you wish!
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Lunch
Cuisine American
Servings 5


  • 1 medium butternut squash
  • ½ cup carrots
  • 900 milliliters vegetable broth
  • 1 medium onion diced
  • 1 clove garlic diced
  • 1 medium knob of fresh ginger about 1 inch, peeled and finely diced
  • 1 teaspoon salt and pepper or to taste
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil extra virgin


  • Peel and chop the squash into cubes (bite sized).
  • Add squash, carrot, salt and pepper to medium sized pan, sauté for 5 minutes in olive oil.
  • Add onion, garlic and ginger, along with cumin and smoked paprika.
  • Mix and sauté for 3 to 5 minutes until well mixed and the aroma has really become noticeable. It should smell amazing!
  •  Add the vegetable broth and simmer on a low boil until the butternut squash and carrots are cooked (tender to pierce with a fork).
  • Remove from the heat and pour into a high speed blender. Blend until fully mixed and creamy.
  • Return to sauce pan on low heat and adjust the taste with any additional salt or pepper.
Keyword gluten-free soup, quick lunch, soup, vegan soup