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5 from 1 vote

Butternut Squash Soup With Cinnamon Cream

A creamy, belly-hugging soup made with fresh butternut squash and laced with tasty cinnamon cream
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: gluten-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 155.66kcal


  • 1 medium butternut squash (peeled, seeded and chopped into 1-inch chunks)
  • 1 onion (chopped into a fine dice)
  • 1 medium carrot (diced)
  • 2 tablespoon ginger (grated)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 3 cups vegetable stock
  • 1 cup almond milk (or any nondairy milk)
  • ½ teaspoon ground black pepper
  • Salt to taste
  • 1 tablespoon olive oil


  • Heat the oil in a saucepan over medium heat, add the onion and saute until the onion becomes golden-brown.
  • Add the ginger and coriander and stir to mix, then add the squash and carrots and cinnamon.
  • Cook, stirring, about 5-8 minutes until the squash starts to brown.
  • Add the water or vegetable stock and half the soymilk and bring to a boil. Lower the heat to a simmer, and cover the saucepan.
  • Cook until the squash is tender, about 30 minutes.
  • In a blender, or using an immersion blender if you have one, process the soup until it turns smooth and velvety. Be careful while handling the hot ingredients and liquid.
  • Return the soup to the saucepan and add the rest of the soymilk. Warm until heated through.
  • Ladle into a bowl, sprinkle some more cinnamon on top.
  • Enjoy!


Calories: 155.66kcal | Carbohydrates: 29.71g | Protein: 2.79g | Fat: 4.63g | Saturated Fat: 0.55g | Potassium: 763.47mg | Fiber: 5.31g | Sugar: 7.64g | Vitamin A: 22854.33IU | Vitamin C: 42.31mg | Calcium: 179.9mg | Iron: 1.5mg