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06/14/2026

Spicy Butternut Squash Soup

A delicious and comforting roasted spicy butternut squash soup that is rich, flavorful, and easy to make.

Ingredients You'll Need

Produce & Fresh Ingredients

  • Butternut squash: The key ingredient! If available, use golden butternut squash for the best texture and flavor.
  • Red onion: Red onions are recommended over white onions for a better depth of flavor.
  • Carrots
  • Celery: Adds depth without making the soup watery or bland.
  • Garlic
  • Fresh chili pepper: Choose the variety and amount based on your preferred spice level (Jalapeño, Poblano, or red chili peppers work great).
  • Lemon juice: Provides a fresh finishing touch. Lime juice works well too.

Pantry Staples & Liquids

  • Olive oil: Perfect for roasting the squash.
  • Coconut milk (canned): Use full-fat for a creamier soup or reduced-fat depending on your preference. You can also substitute any plant-based milk of your choice.
  • Tomato paste
  • Vegetable stock: Use store-bought or homemade vegetable broth.

Spices

  • Cumin
  • Turmeric
  • Paprika
  • Salt

Equipment Needed

  • Baking sheet (lined with parchment paper)
  • Large non-stick saucepan or stockpot
  • High-speed blender or an immersion blender (for less mess!)

Instructions

1. Roast the Squash

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Prepare the butternut squash by removing the skin and seeds, then chop it into large chunks.
  3. Spread the butternut squash cubes across the prepared baking tray and drizzle generously with olive oil.
  4. Bake in the oven for 30 minutes, or until the squash is completely tender.

2. Cook the Base Vegetables

  1. While the squash is roasting, add the chopped red onion, carrot, and celery to a large saucepan or stockpot.
  2. Cook for around 15 minutes until fully softened.
  3. Drain the vegetables of any excess liquid.

3. Blend the Soup

  1. Transfer the softened vegetables and roasted butternut squash into a high-speed blender.
  2. Add the vegetable broth, canned coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chili pepper, and lemon juice.
  3. Blend until perfectly smooth. (Alternatively, you can keep the ingredients in your pot and use an immersion blender to do this more easily with less mess!)

4. Warm and Serve

  1. Return the blended soup to the saucepan or stockpot.
  2. Heat over low-medium heat until the soup is fully warmed through.
  3. Serve hot and enjoy!
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