The best thing about this Spicy Butternut Squash Soup recipe is how easy it is to make, using easy-to-find ingredients and straightforward steps. It has a delightful, sweet, and spicy flavor, making it fantastic for chilly autumn days.
With its beautiful orange color, this creamy soup reminds me of fall foliage and infuses our dining table with warmth and coziness, much like this tomato paste soup.
You can make a large batch of this spicy squash soup and freeze it in individual portions. It's ideal for quick and convenient lunches or dinners throughout the week, just like hibachi soup.
Why You'll Love This Recipe?
⭐️Perfect texture!
⭐️Comfort without feeling heavy.
⭐️Warm & cozy!
Ingredients
- Butternut Squash: For this recipe, we used roasted butternut squash. You can also grill it for a smoky flavor.
- White Onion: Yellow onions work perfectly.
- Garlic: I always use fresh garlic. Mincing helps the garlic's flavor spread through the soup. Feel free to use garlic powder.
- Olive Oil: Olive oil contributes richness and smoothness to the soup. You can also use other neutral cooking oils, like vegetable oil.
- Veggie Broth: We're using vegetable broth to make this recipe vegan and vegetarian. However, beef or chicken broth will also bring out great flavors. You can also use homemade vegetable stock.
- Crushed red pepper: the only ingredient that makes the soup spicy. You can adjust the amount to match your spice preference.
- Ground Cumin: An optional ingredient.
How To Make Spicy Butternut Squash Soup?
- Preheat the oven to 400°F. Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil, salt, ground black pepper, and crushed red pepper, then bake for 30 minutes.
- After 30 minutes, remove the baking sheet and add chopped onion and garlic cloves. Bake for 15-20 minutes until the squash is tender and slightly caramelized.
- Once done, let the squash cool and scoop out the flesh. Heat olive oil over medium-high heat in a large pot and add the roasted veggies. Pour in vegetable broth, add ground cumin, and additional crushed red pepper.
- Bring the mixture to a boil, then simmer for 10-15 minutes. Use an immersion blender to puree the soup until smooth and creamy. Serve and enjoy!
♨️How To Adjust The Heat?
In my opinion, the spicy squash soup has a noticeable heat, but it's not overwhelmingly hot. The spiciness is very well-balanced with the sweetness of the butternut squash.
To control the spiciness, you can reduce the amount of crushed red pepper and ground black pepper. Try this 3-ingredient butternut squash soup for a simplified version.
Storage & Reheating
Store the leftover butternut squash soup in an airtight container in the refrigerator for up to 4 days or in the freezer for about 3 months.
You can reheat it by adding the soup to a pan and warming it on the stovetop until hot.
Best To Serve With
- Grains: You can also have brown rice or quinoa with this best spicy butternut squash soup to make the meal more filling and soak up the soup.
- Potatoes are a side dish that adds a crunch to your spicy, creamy soup.
- Bread: Serving with crusty bread is an authentic move! Try with jalapeno garlic bread.
- Salads: Enjoy with crunchy salads like jalapeno tuna salad.
Recipe Tips & Tricks
- Choosing Butternut Squash: Pick a ripe butternut squash with a deep orange color and tough skin. This type of squash has a rich, sweet flavor, which is excellent for this recipe.
- Immersion Blender: It's great for pureeing the soup in the pot. This saves time because you don't have to transfer the hot butternut squash soup to a regular blender, and it reduces the chance of messy spills.
- Topping Ideas: Be creative with your soup toppings. While Greek yogurt is a classic choice, you can also experiment with other toppings, such as toasted nuts (like pumpkin seeds or chili lime almonds), croutons, grated cheese, fresh herbs, heavy cream, and more.
FAQ
Absolutely! You can use frozen butternut squash. If you do, skip the roasting step and add it directly to the pot and the broth; adjust the cooking time as needed.
Yes, this soup is highly customizable. Along with butternut squash, you can add sweet potatoes, bell peppers, broccoli, cauliflower, green beans, or other types of squash.
Yes, this spicy butternut squash soup is naturally vegan.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
More Soup Recipes
📖 Recipe
Spicy Butternut Squash Soup
Ingredients
- 1 butternut squash medium-sized
- 1 onion roughly chopped
- 4-5 garlic cloves
- 4 cups vegetable broth
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon ground cumin
Instructions
- Preheat your oven to 400°F.
- Cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds and pulp.
- Place the squash halves on a baking sheet. You can line it with parchment paper to make cleaning easier later. Turn the halves so they're facing up. Drizzle some olive oil, salt, ground black pepper, and crushed red pepper on each half.
- Put the baking sheet on the center rack in the oven. Bake for about 30 minutes.
- After 30 minutes, take the baking sheet out. Add the chopped onion and garlic cloves. Put it back in the oven and bake for another 15-20 minutes. You'll know it's done when it’s tender and the top is a little caramelized.
- Take it out of the oven and let it cool for a bit. Then, use a spoon to scoop out the squash flesh.
- Put a large pot or Dutch oven on medium-high heat. Add some olive oil and toss in all those yummy roasted veggies.
- Pour in the vegetable broth. Add ground cumin and more crushed red pepper. Mix it all up.
- Bring the mixture to a boil. Then turn the heat down low and let it cook for 10 to 15 minutes.
- Use an immersion blender to make the soup all smooth and silky.
- Serve that delicious Spicy Butternut Squash Soup and enjoy!
Notes
- Adjust the spice level by using less or more crushed red pepper based on your preference.
- Use frozen butternut squash to skip the roasting step and save time—simmer directly with the broth.
- Store leftovers in the fridge for up to 4 days or freeze them for up to 3 months; reheat gently on the stovetop.
- Pairs well with crusty bread, brown rice, or a crunchy salad for a more filling meal.
Anjali says
This soup was so creamy, satisfying and had such great flavor! I know I'll be making it often during the fall and winter months!