The best thing about this spicy butternut squash soup recipe is how easy it is to make this delicious soup with easy-to-find ingredients and straightforward steps. It has a delightful sweet and spicy flavor, making it fantastic for chilly autumn days.
This simple spicy butternut squash soup recipe yields a classic comfort dish that makes you feel satisfied and full. New to the world of spiciness? No worries; the creamy soup has the right spiciness that complements the natural sweetness of the butternut squash without overpowering.
Why do we all love this recipe?
Perfect texture: This soup is super smooth, creamy, and silky—amazing to try in this soup season. You'll adore this if you love the velvety texture in soups like spicy tortellini soup!
Comfort Without Feeling Heavy: This creamy, spicy butternut squash soup is light and comforting, much like a bowl of Indian vegetable soup.
Fall Vibes: This creamy soup has a beautiful orange color that reminds you of fall foliage and infuses your dining table with warmth and coziness(like this roasted red pepper soup and tomato paste soup).
Freezer-Friendly: 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 you would with hibachi soup.
How to make spicy butternut squash soup
Ingredients
Butternut Squash: You can prepare butternut squash differently. Today, we roasted it in the oven. Alternatively, you can cut it into cubes and cook it directly into the pan. You can even grill it for a smoky flavor.
White Onion: Yellow onions work perfectly for this spicy butternut squash recipe because they have a neutral color and subtle sweetness. You can use red onions, but they will give the soup a pinkish hue.
Garlic: I always go for fresh garlic. Mincing makes 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. If you like, you can 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. Or use homemade vegetable stock.
Roasted red Pepper flakes: The only ingredient that makes the soup spicy. You can adjust the amount to match your spice preference. Use less if you like milder soup; add more if you prefer it spicier(like this spicy roasted sweet potato). I like roasted red pepper flakes because they bring a well-rounded flavor to this best spicy butternut squash soup recipe.
Ground Cumin: Ground cumin is a spice that enhances the flavors of the butternut squash. It's a good idea to include it; it can also be substituted with ground coriander.
The directions
Preheat the oven to 400°F.
Prepare the butternut squash: Cut the butternut squash into half the lengthwise. Scoop the seeds and the pulp from the center using a spoon.
Prepare for Baking: Place the squash halves on the baking sheet(prefer lining with parchment paper for easy clean up) facing upside. Season it by drizzling olive oil, salt, pepper, and red pepper flakes on each half.
Bake: Place the baking sheet on the center rack in the oven for about 30 minutes.
Remove it from the oven and add roughly chopped onion and garlic cloves to the baking sheet. Again, bake for 15-20 minutes or until it becomes tender and the top turns slightly caramelized. Remove it from the oven and allow to cool for a few minutes. Then, use a spoon to scoop out the flesh.
Sauté: Place a large pot(or Dutch oven) over medium-high heat. Stir in olive oil and toss roasted veggies.
Stir in liquid: Add vegetable broth, ground cumin, red pepper flakes, and butternut squash pulp. Bring the mixture to a boil, turn to low heat, and cook the soup for 10 to 15 minutes.
Blend: Blend using an immersion blender until the texture becomes smooth and silky.
Seven, enjoy: Serve the spicy butternut squash soup in the soup bowls. Garnish each bowl with black pepper.
How to store?
Prepare: After making the soup, allow it to cool to room temperature before storing it.
In the refrigerator: Transfer this vegan spicy butternut squash soup into an air-sealed container. It will remain fresh in the fridge for 4-5 days.
In the freezer: The soup stays suitable for up to three months. For best results, always use freezer-safe containers or resealable plastic bags.
To thaw: When you want to enjoy the soup from the freezer, you have two options: a. Thaw it in the refrigerator overnight. b. If you're in a hurry, you can also use the microwave for faster thawing.
Reheat: Pour this spicy roasted butternut squash soup into a pan and occasionally stir until it turns 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: You can add a crunch to your spicy, creamy soup by serving with this Cajun potato wedges or spicy hassle back potatoes as the side dish.
Bread: Serving with crusty bread is an authentic move! Try with jalapeno garlic bread or spicy garlic bread.
Salads: Enjoy with crunchy salads like jalapeno tuna salad or this spicy kale salad.
Variations
Creamy Coconut Butternut Squash Soup: In this creamy, spicy squash soup, replace the vegetable broth with creamy coconut milk. You can also add curry powder to enhance the coconut milk's taste.
Rosemary Butternut Squash Soup: Roast a few fresh rosemary sprigs, garlic cloves, and squash in the oven. Enjoy this herb-infused spicy butternut squash soup.
Smoky Chipotle Butternut Squash Soup: Add chopped chipotle pepper in adobo sauce and lime juice if you want a smoky and spicy kick.
Apple Cinnamon Butternut Squash Soup: Add diced apples and a sprinkle of cinnamon to the sauce pot for a sweet and spicy variation.
Thai-Inspired Butternut Squash Soup: Add a tablespoon of Thai red curry paste, fresh ginger, and lemon juice.
Make it sweet: Add brown sugar and maple syrup to the boiling soup mixture to enhance the sweetness of the butternut squash.
Tools needed for this recipe
Baking Sheet: A good-quality baking sheet helps the squash roast evenly and is easy to clean afterward.
Knife: This butternut squash has a tough shell, so a sturdy chef's knife is essential for cutting the butternut squash effortlessly.
Blender: A hand blender is a handy tool to combine the soup in the pot and is easy to use.
Tips and 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 like toasted nuts(like pumpkin seeds, cajun almonds, chili lime almonds), croutons, grated cheese, fresh herbs, heavy cream, and more.
Savory seasonings: Try intensifying the flavors with savory herbs like onion powder, thyme, paprika, rosemary, or oregano.
Cooking methods: This spicy butternut squash recipe works well with the Instant Pot and slow cooker.
Printable recipe card
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 black pepper
- 1 teaspoon red pepper flakes
- 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, pepper, and red pepper flakes 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 red pepper flakes. 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
Freezer: Use freezer-safe stuff to keep the soup good for up to 3 months. Thaw: You can thaw it in the fridge overnight or use a microwave if you're in a rush. Reheat: Warm the soup in a pan and stir until it gets hot.
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