Best Spices To Use In Butternut Squash Soup

Best Spices To Use In Butternut Squash Soup

Posted on
Spiced Butternut Squash Soup My Fussy Eater Easy Kids Recipes
Spiced Butternut Squash Soup My Fussy Eater Easy Kids Recipes from


Butternut squash soup is a classic fall and winter dish that warms the soul. It’s creamy, dreamy, and perfect for cozy nights in. However, sometimes this soup can be a bit bland. That’s where spices come in! In this article, we’ll be discussing the best spices to use in butternut squash soup to take it to the next level.


– 1 large butternut squash – 1 onion – 2 cloves of garlic – 4 cups of vegetable broth – 1 tsp of cinnamon – 1 tsp of nutmeg – 1 tsp of cumin – Salt and pepper to taste – 1 tbsp of olive oil


1. Preheat your oven to 375°F (190°C). 2. Cut the butternut squash in half lengthwise and remove the seeds. 3. Drizzle olive oil over the squash and sprinkle with salt and pepper. 4. Place the squash face down on a baking sheet and bake for 45 minutes or until tender. 5. While the squash is cooking, chop the onion and garlic. 6. Heat a large pot over medium heat and add the onion and garlic, cooking until softened. 7. Once the squash is done, scoop out the flesh and add it to the pot with the onion and garlic. 8. Add the vegetable broth and spices to the pot and stir. 9. Bring the soup to a simmer and let it cook for 10 minutes. 10. Use an immersion blender or transfer the soup to a blender and blend until smooth. 11. Serve hot and enjoy!

See also  Keto Butternut Squash Soup: 2 Delicious Recipes To Try

Nutritional Information

– Calories: 150 – Fat: 3g – Carbohydrates: 31g – Fiber: 6g – Protein: 3g

Cooking Time

45 minutes to cook the butternut squash, 10 minutes to cook the soup.


– Baking sheet – Large pot – Immersion blender or regular blender

Serving Suggestions

– Top with croutons or roasted pumpkin seeds. – Serve with a side of crusty bread. – Add a dollop of sour cream or Greek yogurt for some extra creaminess.


– Add a splash of coconut milk for a tropical twist. – Swap out the cinnamon for curry powder for a more savory flavor. – Add some heat with a pinch of cayenne pepper.


– Use chicken broth instead of vegetable broth. – Swap out the olive oil for coconut oil or butter. – Use pumpkin instead of butternut squash.


– Store in an airtight container in the fridge for up to 5 days. – Freeze for up to 3 months.


– Use a sharp knife to cut the butternut squash in half. – Be careful when blending hot liquids. – Taste as you go and adjust seasoning to your liking.


– This recipe is vegan and gluten-free. – Butternut squash can be substituted with other types of squash or pumpkin.

Frequently Asked Questions

Q: Can I make this soup in advance? A: Yes! This soup can be made in advance and stored in the fridge or freezer. Q: Can I use chicken broth instead of vegetable broth? A: Yes, you can use any type of broth you like. Q: Can I use a regular blender instead of an immersion blender? A: Yes, just be careful when blending hot liquids.

See also  DIY Make The Best Coconut frosting


Incorporating spices into your butternut squash soup can elevate it from a simple dish to a flavorful masterpiece. With the addition of cinnamon, nutmeg, and cumin, this soup will warm you up and add some spice to your life. Give it a try and let us know what you think!