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Effortless Butternut Squash Soup

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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

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

Method
 

To Make The Butternut Squash Soup
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. Preheat the oven to 350ºF.
  2. 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.
  3. 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.
  4. Top on your served up soup once they are nice and toasty.