Butternut squash sage soup with cinnamon spiced walnuts

Butternut squash sage soup with cinnamon spiced walnuts


Darth Vader is not sexy. He may lure the ladies in with the whole mysterious what’s under my costume thing, but the breathing kills it immediately (for me anyway). Sounding like Darth Vader is not sexy either, but that was me this week with a head cold, breathing all heavy out of my mouth. Not cute. At all. I was in denial about being sick for a while. As people who have lived with me this is not an uncommon occurrence. My favorite line to utter is Monica from Friends “Sick is for weaklings!” when she tries to seduce Chandler while denying her weakened immune system. Gets me every time. 

 I had a whole ritual every morning & night of steaming, eucalyptus rubbing, netti-potting, oregano oil & apple cider vinegar-ing with lots of ginger, cayenne, lemon & honey. And not to mention tea, tea, tea. I was determined to beat this thing out of my body without any OTC meds. As for food I was craving something warm and homey. When you feel like s@#t, don’t you just want a hot bowl of soup?

This soup super easy, light, vegan, healthy soup has all of the properties to knock the cold right out of you and will fill you up. Plus, you can make it in your blender with a super easy clean up.  So pop your squash in the oven, grab your cup of tea and get back to your Netflix binge.

Butternut squash sage soup

  • Servings: 4-6
  • Time: 1hr 30mins
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1 butternut squash

1 to 2 tbsp. olive oil

salt & pepper to taste

3 c. vegetable broth

4-5 sage leaves

2 cloves garlic

1 tbsp. chopped ginger

1 tsp. cumin

1 tsp. turmeric

1 tsp. cayenne

1 tsp. cinnamon

salt & pepper to taste

Cinnamon spiced walnuts

1 tsp. coconut oil

1/4 c. walnuts

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. chili powder

pinch salt

Pre-heat oven to 375 F. With a sharp knife, cut the butternut squash in half lengthwise. Scoop out seeds. Rub with olive oil, salt & pepper and bake in oven for 40-45 minutes. (Now go watch Netflix and sip on that tea!)

Remove squash from oven and allow to cool for 10 minutes. Peel off the skin. The skin should come off pretty easily. I alternate between using my fingers to pull it off where it is tender and a small knife to peel it away where needed. Chop squash into cubes.

Vitamix addicts: Place rest of ingredients into high-speed blender and blend on high for approximately 2 minutes, until soup is hot. Pour into bowls and serve. Yay for an easy clean up!

Pot lovers: Throw all of the ingredients into a pot over medium heat and use an immersion blender to puree the squash. (Or puree the squash in a food processor or blender and then add to the pot if you don’t have an immersion blender).  Heat soup, stirring occasionally for 20-25 minutes.

To make the walnuts: In a small pan heat coconut oil. Toss in walnuts and add in spices. Stir occasionally for 5-7 minutes, until toasted.

Pour soup into bowls and top with spiced walnuts. Serve yourself a big bowl and go back to the couch to your Netflix!

I am totally in Halloween mode, watching Carrie, Hitchcock, Hocus Pocus and The Craft. What are your fall favorites to cozy up to?


  1. Mmm this looks delish! The cinnamon spiced walnuts looks great!

  2. We love this soup! We added a few potatoes so it would fill us upp a bit more. Those walnuts are a new snack in our family

    1. Author

      I’m so glad that you love it! I love that you experimented to fit your needs. Thanks for your feedback.

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