The Ultimate Fall Comfort Soup (Vegan-Friendly + Gluten-Free)
Something is soul-soothing about a warm bowl of butternut squash soup when the air gets crisp. This recipe delivers all the cozy vibes you crave, with layers of rich flavor thanks to fresh herbs, creamy coconut milk, and a notable boost from premium Watkins spices.
Whether you’re hosting a dinner party, prepping meals for the week, or need a hug in a bowl, this soup is the perfect comfort food. Bonus? It’s made in just one pot and blended to silky-smooth perfection. Want to switch things up? Add a little lump crab meat for a luxurious, seaside twist!
Let’s dive into why this savory and slightly sweet butternut squash soup should be your go-to fall and winter recipe.
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| The products shown are for illustrative purposes.😋 |
Why You’ll Love This Butternut Squash Soup
Vegan-Friendly & Gluten-Free: Perfect for everyone at the table.
Easy to Make: All you need is one pot and a blender.
Packed with Flavor: Thanks to Watkins Mediterranean Sea Salt and Organic Pure Ground Black Pepper.
Creamy Without Cream: Coconut milk gives it a luscious texture.
Optional Crab Addition: Adds a delicious savory touch for seafood lovers.
Freezer-Friendly: Make a big batch and enjoy it later.
Featured Ingredients with Watkins Products
Watkins Mediterranean Sea Salt – Enhances the natural sweetness of squash and carrots with its bright, clean flavor.
Watkins Organic Pure Ground Black Pepper – Adds just the right amount of depth and warmth to balance the soup.
Watkins Organic Cayenne Pepper – Offers a subtle heat that deepens the savory notes.
Watkins Pure Ground Cinnamon – Adds a warm and sweet spice dimension that perfectly complements the squash.
Watkins spices are known for their purity, flavor, and quality, making them a staple in this standout dish.
Ingredients List (Serves 8)
2 tbsp extra-virgin olive oil
1 large yellow onion, chopped
1 tsp Watkins Mediterranean Sea Salt (plus more to taste)
3 lbs butternut squash, peeled, seeded, cubed
2 large carrots, peeled and chopped
3 garlic cloves, smashed
1 tbsp fresh ginger, minced
1 tsp fresh rosemary, minced
5–6 fresh sage leaves
4 cups vegetable broth
1/2 cup canned coconut milk
Optional: 1/2 tsp Watkins Pure Ground Cinnamon, pinch of Watkins Organic Cayenne Pepper, splash of maple syrup
Optional: 1/2 to 3/4 cup lump crab meat (gently folded in at the end)
2 tbsp chopped fresh parsley (for garnish)
1/4 cup toasted pepitas (pumpkin seeds, for garnish)
Crusty bread, for serving
How to Make Butternut Squash Soup
1. Sauté the Base
In a large Dutch oven, heat olive oil over medium heat. Add chopped onion and a pinch of Watkins Mediterranean Sea Salt. Sauté for about 5 minutes, until the vegetables are soft and translucent.
2. Build flavor
Add garlic, ginger, rosemary, sage, and Watkins Organic Pure Ground Black Pepper. Sauté for 2 more minutes, letting the aromatics bloom.
3. Add Veggies
Toss in the cubed butternut squash and chopped carrots. Stir to coat with the fragrant oil and spices.
4. Simmer
Pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, or until the squash and carrots are tender when pierced with a fork.
5. Blend Smooth
Let the mixture cool slightly. Blend in batches using a high-speed blender, such as a Blendtec, until the mixture is smooth. Be careful with the hot liquid!
6. Finish with Coconut Milk and (Optional) Crab
Pour the soup back into the pot and stir in the coconut milk. Adjust salt, pepper, and spice levels to taste. Add Watkins Pure Ground Cinnamon, Watkins Organic Cayenne Pepper, or maple syrup if desired. If adding crab, gently fold it into the hot soup just before serving.
7. Serve and Enjoy
Ladle into bowls and serve hot. Garnish with chopped parsley, toasted pepitas, and an optional swirl of coconut milk. Serve with slices of crusty bread.
Tips for the Best Butternut Squash Soup
Use Fresh Herbs: Sage and rosemary bring out the best savory notes.
Don’t Skip Watkins Spices: Their high-quality salt and pepper make a noticeable difference.
Blend in Batches: Avoid overflow or accidents when working with hot soup.
Coconut Milk at the End: Keeps the flavor fresh and vibrant.
**Add crab. **Lastly, fold it gently to preserve its texture.
Make Ahead: It gets even better the next day!
Storage and Freezing
This soup stores beautifully. Keep leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months — thaw overnight and reheat gently.
Perfect Pairing: Vegan Herbed Flatbread with Garlic Olive Oil Dip
This easy flatbread is soft, chewy, and infused with savory herbs — the ideal
sidekick to your creamy soup. It’s simple to whip up, doesn’t need yeast, and
feels super fancy with minimal effort.
#### Ingredients
**For the Flatbread:**
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- 3/4 tsp salt
- 3/4 cup warm water
- 2 tbsp olive oil
- 1 tsp dried Watkins Organic Rosemary or Watkins Organic Thyme (or a mix)
- Optional: Chopped parsley for garnish
**For the Garlic Olive Oil Dip:**
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, finely minced
- Pinch of Watkins Mediterranean Sea Salt
- Pinch of Watkins Organic Crushed Red Pepper or Watkins Organic Cayenne Pepper
#### Instructions
**1. Make the dough:**
In a bowl, whisk together flour, baking powder, salt, and herbs. Stir in warm
water and olive oil until a shaggy dough forms. Knead lightly for 2–3 minutes
until smooth.
**2. Rest:**
Cover and let the dough rest for 20 minutes.
**3. Cook the flatbread:**
Divide into 4 pieces. Roll each into a circle (about 1/4-inch thick). Heat a
dry skillet over medium-high heat. Cook each flatbread for 2–3 minutes per side,
until puffed and golden.
**4. Garlic Olive Oil Dip:**
In a small saucepan, gently heat olive oil with garlic for 2 minutes. Stir in
salt and red pepper/cayenne. Serve warm.
**5. Serve Together:**
Tear, dip, and devour with your butternut squash soup.
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Perfect Pairings (If You Want a Side)
While this soup is satisfying on its own, you can pair it with:
Crusty sourdough bread
Vegan grilled cheese
Roasted chickpeas for crunch
A simple green salad with citrus vinaigrette
Nutrition Info (Per Serving, Approximate)
Calories: 180 (without crab)
Fat: 9g
Carbohydrates: 24g
Fiber: 5g
Sugar: 7g
Protein: 3g (or ~9g with crab)
Packed with beta-carotene, vitamin C, and potassium, this soup isn’t just comforting — it’s nourishing too!
Final Ladle of Wisdom
This butternut squash soup recipe is one you’ll turn to again and again. It’s versatile, nutrient-rich, and incredibly satisfying. The Watkins Mediterranean Sea Salt and Organic Pure Ground Black Pepper elevate it from good to unforgettable.
With the added touch of Watkins Organic Cayenne Pepper and Watkins Pure Ground Cinnamon, the soup has even more depth and a cozy warmth your taste buds will love.
And if you’re feeling adventurous? That crab addition is a decadent twist that makes it feel extra-special without losing the comfort of the original recipe.
If you’re looking to bring warmth and wellness to your table this season, let this butternut squash soup be your go-to. Your kitchen will smell like a five-star herb garden, and your guests will be asking for seconds.
Disclosure: I only recommend products I would use myself, and all opinions expressed here are our own. This post may contain affiliate links through which, at no additional cost to you, I may earn a small commission.
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