Butternut & Delicata Squash Soup – GF & Vegan

You can enjoy this Butternut & Delicata Squash Soup all fall & winter long! This seasonal soup recipe is gluten free, vegan, full of sweetness, & spice!

Happy November everyone! I seriously can’t believe we are already in November – it’s crazy right?! The weather is pretty standard chilly fall weather here in New Hampshire, so I’ve been taking advantage of it fully & soaking in as much seasonal goodness as possible. One thing I love to make during the fall & winter months is soup. All kinds of soup. So today I wanted to share my recipe for a delicious Butternut & Delicata Squash Soup – with a little hint of sweetness & spice!

I’ve been trying my best to get more recipes on the blog over the past few months, because I know they’re something you all like to see! When I shared this Butternut Squash soup over on my IG stories the day I made it – quite a few people reached out wanting the recipe, so I wanted to work quick & get it up as soon as possible! 🙂 Honestly I think it turned out better than ever before, which I was thrilled about. Having a Vitamix definitely helps a ton, because it just creates the most amazing consistency, but that’s not to exclude anyone! If you have a high speed blender, Ninja, or even a hand-held soup blender, you should be good to go!

For this gluten free & vegan soup recipe, I used a full Butternut & Delicata Squash. You can read more about Delicata here! Last fall, I made a smoothie bowl with it! But I love the taste of the two together. And get this – the best trick for de-seeding squash is to bake the halves with the seeds in-tact! With a fork, after baking & letting the squash cool, scoop the seeds out then! Since the squash is soft, the seeds are SO much easier to remove!

Before I learned this trick, I was deseeding a raw squash over my garbage can, which can be tricky – & I ended up dropping the entire half into the trash LOL oops! Lesson learned! Cook before de-seeding – works like a charm!

Want More Recipes with Squash?

• Delicata Squash Smoothie Bowl 
• Fall Harvest Salad
• Warm Butternut Squash & Spinach Salad
• 50 Healthy Thanksgiving Recipe Ideas

Although this soup is delicious on it’s own, I love adding on some tasty toppings – especially something with a crunch! Every time I have a bowl of this butternut & delicata squash soup, I love adding some extra cinnamon & raw pumpkin seeds, or some raw cashew halves with the iconic Everything But The Bagel Seasoning from Trader Joe’s. If you haven’t tried this seasoning, let me tell you, you are missing out!! It’s incredible & gives the best flavor to literally anything! I also love adding a sprinkle of nutritional yeast over this soup too!

This recipe definitely makes a large portion of soup, which is nice in my opinion, because you can store it in the freezer to enjoy at a later date, & it will stay good in the fridge for a handful of days! Devin isn’t like me in the sense that he isn’t the biggest fan of eating soup, so I think I’ll end up freezing some. This soup can be a great appetizer or side for Thanksgiving day too!

Print

Butternut & Delicata Squash Soup

You can enjoy this Butternut & Delicata Squash Soup all fall & winter long! This seasonal soup recipe is gluten free, vegan, full of sweetness, & spice!

Course Appetizer, Main Course, Soup

Cuisine American

Keyword butternut squash, dairy free, delicata squash, fall recipe, gluten free, soup, vegan

Cook Time 1 hour

Servings 10

Ingredients

• 1 Medium Butternut Squash
• 1 Medium Delicata Squash
• 3 Large Honey Crisp Apples
• 2 Medium Yellow Onions
• 4 cups Vegetable Broth (32 oz.)
• 2 tsp Cinnamon
• 2 tsp Ginger Powder
• 2 tsp Cumin Powder
• 1 tsp Curry Powder
• 1/2 tsp Garlic Powder
• Dash Cayenne
• Himalayan Salt
• Black Pepper

Instructions

1. Preheat the oven to 425 degrees Fahrenheit

2. Slice the butternut & delicata squash horizontally. You should have two long halves of each squash. Place the four halves of squash onto a lined baking sheet, seed-side down.

3. Bake for 45 minutes.

4. While the squash is baking, wash, peel, & chop the three apples into small cubes.

5. Add the apples to a large soup pot. Next add the two chopped yellow onions.

6. Add 1/4 cup of the Vegetable Broth into the pot & sauté the onions & apples in the broth for about 25 minutes on medium to low heat, or until the apples are soft & the onions are translucent.

7. Stir often, don't let the apples & onions burn.

8. When the squash is finished baking. Remove from oven, & let cool, before scooping out the seeds with a fork.

9. Using a spoon, scoop the flesh out of both the butternut & delicata squash. Add half of the soft squash flesh to a Vitamix or high speed blender, along with 1/2 of the onion & apple mixture.

10. Add 2 cups of broth to the blender, along with the squash, apples, & onions. Blend on high for about 1 minute or until the consistency becomes smooth & creamy.

11. Pour the first half of the blended soup out of the blender & into a soup pot.

12. Repeat the blending instructions with the remaining squash flesh, apples, onions, & broth. Blend well & add it to the pot with the first portion of the blended soup.

13. Keeping the soup on medium to low heat, add in the spices & stir well. Add salt & pepper to taste.

14. Serve warm or store in the fridge or freezer in an air-tight container!

15. Enjoy! Feel free to add toppings!

Recipe Notes

Need ideas for toppings?! Try the following!

• raw cashews
• raw pumpkin or sunflower seeds
• nutritional yeast
• cinnamon
• Everything But The Bagel Seasoning
• craisons or raisons
• hemp shells 
• toasted walnuts or pecans

If you tried this Butternut & Delicate Soup recipe, or any other recipe on the blog, let me know if you enjoyed it by leaving a comment or rating below!