Butternut Squash Soup with Veggies

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Exhausted from the holidays but still want something warm and cozy? This 20-minute Butternut Squash Soup can be dressed up with whatever veggies you have leftover from your festivities -- we used spinach and kale!


Servings: 4

Cook Time: 5 minutes 

Prep Time: 15 minutes 

Total Time: 20 minutes



  • 4 cups Califia Farms Unsweetened Almond Beverage
  • 4 garlic cloves, minced 
  • 1 tablespoon extra virgin olive oil 
  • 1 tablespoon dried parsley 
  • 1 teaspoon sea salt 
  • 1 teaspoon black pepper 
  • 1 teaspoon smoked paprika 
  • ½ teaspoon cumin 
  • ½ teaspoon red pepper flakes 
  • 3 cups butternut squash, roasted and cubed
  • 2 cups vegetable stock 
  • 2 cups fresh spinach 
  • 1 cup chopped kale



        1. In a medium-size pot over medium high-heat, add olive oil. Once heated, add minced garlic and sauté until translucent and fragrant, about 1-2 minutes. Add all seasonings and mix together until combined. 
        2. Add in the vegetable stock and roasted butternut squash, stirring until combined. Use a hand-held blender to blend ingredients until combined and smooth. Add in the Califia Farms Unsweetened Almond Beverage and stir together.
        3. Let everything boil for 1-2 minutes and then reduce heat to low, to allow a simmer. Add in the spinach and kale, stirring to incorporate. Continue to simmer for another 5 minutes. At this point, the soup should have thickened. 
        4. Remove from heat and serve immediately. Enjoy with a side of bread, if desired!