Easy Allergy Free Butternut Squash Soup

By Shannon February 25, 2014 Food

When I think of fall and winter, I always think of the vegetables that go along with them.  One of my son’s and my favorite vegetables is butternut squash.  We love warm butternut squash soup on a cold day to warm us up and brighten our day.  There is something very comforting with butternut squash soup and my son says that it reminds him of spending time with me at home.  Butternut squash is also high in antioxidants, so I feel good giving it to him to improve his condition.

Cut up butternut squash and mirepoix mix

cut up butternut squash and mirepoix mix

This recipe calls for boiling the squash initially with the vegetables before pureeing.  All of the vegetables boiling together really brings out the flavor.  I’ve also added a twist – cinnamon. Cinnamon adds such a warm earthy flavor to this soup, and brings its own nutritional benefits.  Cinnamon is great for indigestion, lowering cholesterol, and is also high in antioxidants among other things.  So, coupled with the other vegetables, this soup is really good for you!


Easy Allergy Free Butternut Squash Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 8

Easy Allergy Free Butternut Squash Soup

A simple and flavorful butternut squash soup that is vegan and free of the top 8 allergens


  • 1 medium butternut squash
  • 3 cloves garlic
  • 1 1/2 cups Mirepoix style blend (onions, carrots, celery, green peppers)
  • 2 vegetable bouillon cubes (I use Edward and Sons Garden Veggie)
  • 6 cups water
  • 1 cup rice milk
  • 1/2 teaspoon cinnamon
  • 1 tablespoon corn starch


  1. Peel, seed and chop the squash into 1” cubes.
  2. Finely chop garlic.
  3. Add 1 tablespoon olive oil to large stock pot and heat on medium.
  4. Add garlic and mirepoix blend and sauté for two minutes.
  5. Add water, bouillon cubes and squash. Heat on medium high until boiling.
  6. Continue to boil until butternut squash is soft, about 10 minutes.
  7. Once the squash is soft, turn the soup off. Using a ladle, transfer the soup into a blender or food processor and puree.
  8. Return the pureed soup back into the pot and heat on low.
  9. Add rice milk, cinnamon, and corn starch, continue to heat for about three minutes.


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