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Butternut Squash Soup


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Butternut Squash Soup

Recipe by Danielle Leffler, RD, LDCourse: Lunch, AppetizersDifficulty: Medium


Prep time


Cooking time






  • Butternut squash (3 pounds) – deseeded (can also use frozen squash – you may need to adjust amount of broth used)

  • 3 cloves garlic – if you are sensitive to garlic consider swapping for garlic chives or the green tops of leeks

  • ½ cup yellow onion, diced

  • 3-4 cups of vegetable broth

  • 1 Tbsp. olive oil

  • 2 tsp. Maple syrup

  • 1/8th tsp. Nutmeg

  • 1 tsp. Smoked paprika 

  • Salt and pepper to taste

  • Green onions, pumpkin seeds, and vegan cheese to garnish

  • For added creaminess: whip up a simple cashew cream! (details below)


  • Preheat the oven to 425 F. Cut squash in half (lengthwise). Scoop out the seeds, drizzle with olive oil and place on a baking sheet face up. Season with salt and pepper and bake for ~40 minutes until tender.
  • Heat oil in a stock pot over medium heat, add in diced onion and garlic and cook until translucent – about 3-5 minutes.
  • Scoop the squash (discard the skin), onion, and garlic into a blender. Add 2 cups of veggie broth, maple syrup, smoke paprika, and nutmeg. Blend until smooth. Adjust seasonings to your preference – adding more pepper or salt as desired. Add 1-2 more cups of veggie broth depending on how thick or thin you prefer your soup.
  • Pour blended soup into the stock pot to warm and add green onions and pumpkin seeds as a garnish.
  • For additional creaminess, add a few dollops of cashew cream (recipe below) on top! 
    Cashew Cream
    ½ cup raw cashews – soak in hot water for 20 minutes to soften
    ¾ cup unsweetened soy milk
    1 Tbsp. nutritional yeast
    Blend all ingredients together and set aside to add at the end of the cooking process