Homemade Spiced Butternut Squash Soup

I honestly don't think I've ever had so many votes on a single Instagram story than when I when I asked if you guys wanted this recipe!! What the people want, the people get! It's so easy y'all, packed full of fall flavor, and can easily be tweaked to be completely gluten free, vegan, and Whole 30 compliant (I'll walk you through the tweaks don't worry). There's something so homey about a hearty soup for cold and gloomy Fall days. You can easily pair it with a seasonal side salad for dinner so I'v also added my favorite side salad at the bottom as a little bonus!! Make it ahead, serve as a starter for Thanksgiving or just add it to your Fall recipe lineup...I promise you won't be disappointed!

Pre Time: 15 minutes

Cook Time: 1 hour 10 minutes


2 T Olive Oil

1 Butternut squash OR 3 bags of pre-cut butternut squash (I got mine from Trader Joes)

1 White onion

2 Large Carrots

3 Stalks of celery

5 Cloves of garlic

6 Sage leaves

6 Sprigs of fresh thyme

1 Sprig of fresh rosemary

3 C Vegetable stock

Ground Cinnamon

Ground Nutmeg

Ground Allspice

1/4 C Heavy whipping cream (omit if you're making gluten free, vegan, or Whole 30 version)

Salt and pepper to taste

What You'll Need:

A large roasting pan


Blender, food processor, or immersion blender

Large pot



  1. Preheat your oven to 350 F

  2. If using a whole squash, peel, pit, and cube. If using pre cut, spread squash evenly in the bottom of the roasting pan.

  3. Cut celery, carrots, and onion into large chunks and add to pan. Peel garlic and add the whole cloves throughout the pan.

  4. Drizzle vegetables with olive oil. Generously dust with cinnamon (about 1-2 T), allspice (about 1 t), and nutmeg (about 1 t).

  5. Remove the stems from the herbs and add to the pan. Add salt and pepper. Toss until evenly coated.

  6. Roast vegetables for 1 hour or until they are soft and can be pierced with a fork. I check the carrots to tell when they are done because they take the longest to bake.

  7. Transfer cooked vegetable mix to the blender or food processor (you may have to do this in 2-3 batches) with 1 cup of beatable stock and 2 tablespoons of cream (omit for vegan, gluten free, and whole 30 recipe & add 1/2 cup vegetable stock). If using an immersion blender, add vegetable mix and vegetable broth to the pot and blend until smooth.

  8. From the blender, pour mixture into the large pot. Add remaining vegetable stock and stir well. Simmer for 10 minutes. (You can add water to thin out the consistency to your liking).

  9. Garnish with remaining fresh herbs (I used thyme) and serve!!

Side salad instructions:

  1. To a salad bowl, add 1 bag of spring mix lettuce.

  2. Top with goat cheese crumbles, raw or cinnamon sugar pecans (I make mine from scratch), and dried cranberries.

  3. Dress with a vinaigrette of your choosing. I love the rose' vinaigrette from Trader Joes for this salad.

Bon appetit!

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