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Spiced Butternut Squash Soup

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Spiced Butternut Squash Soup is a velvety, comforting fall soup with roasted squash, sweet onions, carrots, and tart apples. Aromatic spices like turmeric, cardamom, and garam masala create warmth and depth, while cream or non-dairy milk adds luscious richness. Perfect as a starter, light meal, or cozy seasonal dish.

Ingredients

1 very large or 2 medium butternut squashes (around 2400 grams total)

3 tablespoons plus ¼ cup (40 g plus 54 g) extra virgin olive oil, divided

2 teaspoons (3 g) kosher salt, plus additional to taste

1 teaspoon (2 g) ground turmeric

1 teaspoon (2 g) ground cardamom (substitute cinnamon if desired)

2 medium (340 g) sweet onions, chopped

4 large (260 g) carrots, chopped

1 large (220 g) tart apple, chopped

1 tablespoon (5 g) garam masala

6 fresh sage leaves

3–4 cups (709–946 ml) low-sodium chicken or vegetable stock

1 cup (236 ml) cream or non-dairy milk

Fresh black pepper, to taste

Optional garnishes: balsamic glaze, fresh parsley, herb-seasoned breadcrumbs, yogurt

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut squash in half, remove seeds, peel, and chop into 2-inch cubes.
  3. Toss squash with 3 tablespoons olive oil, 2 teaspoons salt, turmeric, and cardamom. Roast 25–30 minutes, turning halfway, until tender and lightly caramelized.
  4. Peel and chop onions, carrots, and apple into similar-sized pieces.
  5. In a large pot, heat ¼ cup olive oil over medium heat. Add onions, carrots, apple, garam masala, and sage leaves. Sauté 5–7 minutes until fragrant.
  6. Add roasted squash and pour in stock until vegetables are just covered. Simmer 10–15 minutes.
  7. Remove sage leaves. Use an immersion blender to puree until smooth, or blend in batches.
  8. Stir in cream or non-dairy milk and season with salt and black pepper. Heat gently without boiling.
  9. Serve hot with optional garnishes: balsamic glaze, parsley, breadcrumbs, or a dollop of yogurt.

Notes

Vegan/Dairy-Free: use cashew or oat milk, skip yogurt garnish.

For a spicier version, add cayenne or smoked paprika.

Add maple syrup for a sweeter twist.

Top with toasted pumpkin seeds or walnuts for crunch.

Swap sage for thyme or rosemary for a different flavor.

Nutrition

Find it online: https://justsosavory.com/spiced-butternut-squash-soup/