Spicy Butternut Squash Soup

This simple spicy butternut squash soup is easy to make with simple everyday ingredients. Its sweet and spicy taste suits chilly fall days.

Course Soup

Cuisine American

Prep Time 15

Cook Time 1 5

Servings Servings

Calories 177kcal

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!

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.