Creamy Spiced Butternut Squash Soup  – the perfect warming meal for our bellies and hearts in the middle of winter. The weather has sure made a turn for the cooler and cooler days, let alone nights. The last of the kale has finally come out of the garden in fears that it won’t survive! But for this recipe, won’t be featuring kale as the star. Warming spices are the ones that shine through here.

It’s full of warmth and just enough kick – with ginger, turmeric, jalapeno & garlic among a few others. Easy to throw together and cook in the same pot you will blend, if you are using an immersion blender. If you’re shopping for one, find my favorite on my list here.  Although I love to roast my veggies for eating as sides and for soups, sometimes it’s just so much easier to boil and then blend away.

Everyone has a love affair with tossing some toasted pumpkin seeds on top of soups, but I decided to add in some great beta glucans, also known as prebiotics, with added shiitakes in my topping mix here, too. Just enough bite to a creamy bowl of soup. Hope this soup warms you up as much as it does me.




    For the soup:
  • 1 butternut squash, peeled & cubed
  • 1 medium onion, diced
  • 3 carrots, diced
  • 4 stalks celery, diced
  • 1 green apple, quartered
  • 3 cloves garlic
  • 1 inch ginger, minced
  • 1 jalapeño, deseeded & minced
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 tbsp turmeric powder
  • 1/2 tbsp smoked paprika powder
  • 2 tbsp avocado oil
  • 3 cups vegetable broth
  • 1 can coconut cream
  • Salt & pepper to taste
  • For the topping (optional):
  • 1 8oz package shiitake mushrooms, sliced into small pieces
  • 1/2 cup raw pumpkin seeds
  • 2 tbsp avocado oil]
  • Sea salt to taste


    For the soup:
  1. Heat up a skillet & the avocado oil. Toss in the onion and brown for 5 minutes. Add in the garlic, ginger & jalapeño and continue to cook for another two minutes. Add the butternut squash, carrots, celery & apple. Top with the spices and salt & pepper and stir. Pour the bone broth on top, toss in the rosemary and thyme, cover & let boil. Once it boils turn the heat down to a simmer & let the vegetables cook until fork tender.
  2. Once done, take out the rosemary & thyme and discard. Add in the coconut cream and mix in.
  3. Grab your immersion blender, or regular blender and blend the soup into a thick, creamy consistency. (You may need to do it in batches if using a blender.)
  4. Serve warm with topping, if making, or some more coconut cream.
  5. For the topping:
  6. Heat up a skillet along with the avocado oil.
  7. Toss in the mushrooms and cook down until soft.
  8. Add in the pumpkin seeds and toast for a few more minutes.
  9. Add salt to taste.
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Don’t have enough time to make this soup tonight? Pin the image below, and come back to it later!


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