Fall is here and so is this effortless butternut squash soup. Made with classic ingredients and full of spice this will be a fall favorite this year.
September to me is always the first sign of fall. And when fall is here so is soup season. I know these temperatures have been insane lately. But the two soups I have made for y’all on here and on patreon this week will be a fall favorite. Starting off with this effortless butternut squash soup.
Butternut squash has a special place in my heart during the fall. Mostly because of it’s flavor and texture. I also find butternut squash being a great addition to a lot of vegan dishes found on my social feeds.
With this recipe, I wanted a simple soup for the start of this new season. By just sautéing everything together before you add the broth and blend, it brings a ton of flavor and depth.
What honestly makes a great butternut squash soup is the spices. By just tempering them in some oil, it deepens the flavor and brings toasty notes to the table.
My go-to seasonings I use with my butternut squash soup are typically:
- Cinnamon
- Smoked Paprika
- Cumin
- Garlic Powder
I’m also a firm believer that butternut squash soup needs accessories. Croutons, toasted seeds, a swirl of cream or cheese if you are eating dairy! All are great options.
With this recipe I whipped up a crouton with a similar spice blend to compliment the soup even more.
Overall, this soup is a great fall soup that’s just a couple ingredients and steps. I hope you enjoy this recipe. I also created a vegan lasagna soup over on patreon for extra content if you wanna check it out. As always if you make any of my recipes be sure to leave a comment or tag me on instagram or use the hashtag #kitchencliffnotesrecipe. I will see y’all next week for a new batch of recipes.
Effortless Butternut Squash Soup
Ingredients
Butternut Squash Soup
- 1 tbsp Olive Oil
- 1 Red Onion diced
- 2 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1 tsp Smoked Paprika
- 6 cups Butternut Squash chopped
- 4 cups Vegetable Broth
- 1 tbsp Nutritional Yeast
- 1 cup Oatmilk
- 1 tbsp Vinegar Based Hot Sauce I used Secret Aardvark
Spiced Croutons
- 2 pieces Artisan Bread
- 1 tbsp Olive Oil
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
Instructions
To Make The Butternut Squash Soup
- To make the Butternut Squash soup: In a pot saute your diced onion with the 1 tbsp of olive oil until its translucent, 2-5 minutes.
- Once your onions are translucent, add your 2 tsps garlic powder, 1 tsp cumin, 1 tsp cinnamon, and1 tsp smoked paprika to your onions. Continue to saute your spices until they become fragrant, 2 minutes.
- Once the house starts to smell lovely of toasted spices and onion, add your 6 cups of chopped butternut squash and 4 cups of veggie broth. Bring your soup liquid to a boil. Once your soup is boiling, reduce your heat to a simmer and let your soup cook until your butternut squash is soften.
- Once your soup ingredients are soft, add them to a blender. Blend until the soup is a consistently nice and creamy. Return your blended soup to a pot and add 1 cup of oatmilk, 1 tbsp nutritional yeast, and 1 tbsp of vinegar based hot sauce. Stir to combine. Let your soup heat through and serve with the seasoned croutons.
To Make the Croutons
- Preheat the oven to 350ºF.
- To make the croutons: Chop your two pieces of bread into small cubes. Pour your 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp cumin, and 1/2 tsp smoked paprika over the top of your bread and toss to coat.
- Add your bread pieces to a baking sheet and place in the oven to bake. Bake for 20 minutes tossing them after 10 to toast all sides more effectively.
- Top on your served up soup once they are nice and toasty.
