Image of a bowl of spicy butternut squash and cinnamon soup.

Spicy Butternut Squash & Cinnamon Soup

Perfect for fall, this delicious soup is packed with immune-boosting ingredients such as butternut squash, garlic, ginger, and cinnamon.
This soup is a real treat that is great to have as the weather begins to cool.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Soup
Servings 4


  • 5 cups butternut squash peeled & diced
  • 4 cups low sodium vegetable broth
  • 1 large yellow onion diced
  • 2 garlic cloves minced or crushed
  • 1 tsp fresh ginger peeled & grated
  • 1 Ceylon cinnamon stick
  • 1/2 tsp Himalayan salt or to taste
  • 1/4 tsp dried chili flakes plus more to garnish
  • Black pepper to taste


  • Heat 1-2 tablespoons of water in a pot, and sauté the onion for 5 minutes.
  • Add the remaining ingredients, and bring to a boil.
  • Reduce to a simmer, and cook for 30 minutes, or until the squash is soft. Remove the cinnamon stick.
  • Use an immersion blender or carefully transfer the soup to a blender and blend until smooth. Add some water if it is too thick.
  • Serve, and sprinkle some ground cinnamon and/or dried chili flakes on top if desired.


  • If you don't want to use salt, you can add some miso to the soup instead.