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Smoky Butternut Squash Soup

This creamy smoky butternut squash soup is a delicious twist on a traditional soup thanks to the heat of smoked paprika.
Course Entree, Soup
Cuisine dairy free, Gluten-free, Vegan
Keyword Smoky Butternut Squash Soup, vegan butternut squash soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 Servings
Calories 200kcal
Author Deborah Murphy


  • 3 tablespoons olive oil
  • 1 medium butternut squash chopped
  • 1/2 yellow onion chopped
  • 1 sweet potato peeled and chopped
  • 3 stalks celery sliced in 1/8 inch pieces
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cumin
  • Sea salt and black pepper to taste


  • Heat large saucepan over medium high heat.
  • Add olive oil and onion and cook until translucent. Toss in squash, sweet potato, and celery. Stir and cook until they begin to soften slightly, about 10-15 minutes.
  • Stir in garlic and cook until aromatic - or about 2 minutes.
  • Stir in vegetable broth and let simmer until vegetables are soft.
  • Use an immersion blender or food processor to puree soup until smooth.
  • Return pureed soup to saucepan. Add salt, pepper, cumin, and smoked paprika and stir. Cook over low heat about 5 minutes or until soup has reached desirable serving temperature.


Serving: 1/4 recipe | Calories: 200kcal | Carbohydrates: 26g | Protein: 2.5g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 9.5g | Sodium: 550mg | Fiber: 4.5g | Sugar: 7g