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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
  

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.
Keyword fall, soup, vegan