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    You are in: Home / Recipes / Spiced-Up Butternut Squash Soup Recipe
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    Spiced-Up Butternut Squash Soup

    Spiced-Up Butternut Squash Soup. Photo by Sin-Gal

    1/1 Photo of Spiced-Up Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Sin-Gal's Note:

    I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup.

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    Units: US | Metric


    1. 1
      Heat oven to 400 degrees.
    2. 2
      Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
    3. 3
      While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.

    Ratings & Reviews:

    • on February 08, 2013


      I made this lovely soup this week. It tastes even better left-over, so make it ahead to get the richest flavor. I think baking the squash as directed makes the squash sweeter. Great soup !

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    • on January 26, 2013


      I made this the other day, with a slight modification. I didn't have butternut squash, so used a kind of sweet tropical pumpkin that is quite similar, and used an equal amount of white potato to make up for the pumpkin not being quite as smooth and creamy as butternut squash. I also left out the coconut milk because I forgot to buy some. :)

      I was inspired by this soup. The rich spicy flavors really go well with the sweet and mild squash. I love the thick creamy texture. The color is beautiful.

      I had it by itself the first day, then I had some of the leftovers the next day served over rice, and it was good that way, too.


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    • on January 02, 2013


      I make a lot of soup so I'm always looking for fresh ideas. This had a nice balance of flavors. Made this as is, except I used Chicken Broth, since that's what I had on hand. My husband likes spicy food, so I had to add more cayenne at the end to turn up the heat.

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    Nutritional Facts for Spiced-Up Butternut Squash Soup

    Serving Size: 1 (238 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 299.1
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 5.8 g
    Cholesterol 0.0 mg
    Sodium 62.7 mg
    Total Carbohydrate 47.6 g
    Dietary Fiber 6.0 g
    Sugars 24.4 g
    Protein 3.4 g

    The following items or measurements are not included:

    vegetable stock

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