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Plant-Based Butternut Squash Soup

Prep Time: 15 minutes
Cook Time: 1 hour
Course: Soup
Cuisine: Whole Food Plant Based
Keyword: Soup, Butternut, Squash, Apple, Spice
Servings: 8
Calories: 159kcal


  • 3 lbs. Butternut Squash Washed, quartered lengthwise and seeded.
  • 1-2 Yellow Onions Small can be roasted whole, halve med to roast..
  • 1 tsp Cinnamon
  • Nutmeg Dash
  • Red Pepper Ground Red
  • ½ tsp Curry Powder
  • ½ tsp Salt
  • 8 oz. Vegetable Broth
  • 1 Cup Apple Butter Unsweetened
  • 2 Cups Apple Cider
  • 1 Cup Pumpkin Seeds Roasted, low or no salt added


  • Roast the quartered butternut squash and onion in a 350° oven for 1 hour or until soft when squeezed — Peel squash and onion and blend in a high-speed blender along with remaining ingredients until it reaches your desired consistency. Top each bowl with a sprinkle of roasted pumpkin seeds to serve. 


Calories: 159kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 743mg | Fiber: 5g | Sugar: 11g | Vitamin A: 18081IU | Vitamin C: 37mg | Calcium: 96mg | Iron: 2mg
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