Butternut Squash Soup with Chili Garlic

Happy September! As the weather starts to cool down (LOVE!) I tend to get in the mood for hot soup among other things (hot cocoa, hot lattes, hot desserts and lots of hot yoga to make up for the above mentioned)


Soup always makes me feel like I am being wrapped in a warm blanket (right from the dryer..though this hasn’t happened since I was 5 <liar> I wrap myself in my kids blankets all the time).

When I eat soup I feel all warm and happy. It makes me smile. My family can agree I look like a crazy person when I eat soup <smile, slurp, smile, slurp, aimlessly stare, smile, CREEP> I know…I’ve got soup issues…

I love butternut squash soup. I’ve layered my recipe with warm “pie spices” of nutmeg and ginger and then topped it with a savory chili garlic sauce ( just a teeny tiny bit <insert word for someone who thinks “mild” salsa is too spicy>) The chili creates balance giving the soup a delicious sweet-spicy combination. YUM. This is the PERFECT autumn and winter recipe and is Vegan and under 250 calories per serving!

While I cannot order soup in public for fear of being kicked out for looking super creepy..I can enjoy all the smiles and slurps at home. You will LOVE this recipe! ENJOY!




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( I tossed in a printable recipe below!)

The Guiding Spoon

  • Servings: 4
  • Difficulty: easy
  • Print

By: The Guiding Spoon

Inspired by : The Blender Girl


  • 1 butternut squash (peeled, halved, seeded, cubed)
  • 2 shallots (peeled, chopped)
  • 1 tbsp olive oil
  • 3 cloves of garlic (peeled and smashed)
  • 3 cups of organic vegetable broth
  • 1/2 can of organic coconut milk
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 2 tbsp (cinnamon applesauce)
  • 1 tbsp maple syrup
  • salt and pepper to season
  • garlic chili sauce (in Thai section at store)


  1. Peel, halve, seed and chop your butternut squash into 1 inch cubes.
  2. In a large pot heat olive oil and add shallots and garlic. Cook until golden and fragrant.
  3. Add broth, seasonings, coconut milk and squash to pot. Reduce to simmer and let simmer for 15 minutes or until the squash is tender.
  4. Remove from heat and add to blender. You may need to do this in two batches adding the finished soup back to the pot.
  5. Add a small drizzle of chili garlic sauce to each bowl and serve!

  1. You can add toasted pumpkin seeds for a crunch!





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