Brr, it’s cold outside. Time for some soup!
Butternut squash is one of my favourite ingredients in a soup because it gives such a creamy, smooth and silky texture. Plus that delicious sweet flavour…
This recipe also makes use of the seeds from the squash, so nothing goes to waste.
Simply fry the seeds in a little garlic olive oil for a lovely crouton alternative.
The 6 ingredients you need to make Spicy Butternut Squash Soup
This soup is made with minimal ingredients for a super simple-to-make recipe.
You will need:
- Butternut squash, duh
- Olive oil
- Red onion
- Red chilli pepper
- Garlic
- Vegetable stock
Scroll down for the full recipe and instruction list.
More Butternut squash recipes
Vegan Butternut Squash & Chilli Risotto
High Protein Salad with Squash, Cauliflower & Quinoa
Vegan Butternut Squash & Orange Cake
Squash Noodles with Creamy Garlic, Mushrooms & Lentils
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Spicy Butternut Squash Soup
Silky, smooth and comforting vegan soup with a warming kick of chilli.
Ingredients
- 1 kg / 2.2 lbs butternut squash, cut into cubes (reserve seeds for later)
- 2 tbsp olive oil
- 1 medium red onion, peeled and roughly chopped
- 3 garlic cloves, minced
- 1 red chilli, finely chopped
- 600 ml / 2 1/2 cups vegetable stock
To serve
- Black pepper, to taste
- Coconut cream or soy yoghurt
- Butternut squash seeds
Instructions
- Preheat oven to 390 Degrees F. Add the butternut squash plus a tablespoon of olive oil to a large roasting tray. Shake about to coat the squash and roast for 30 minutes.
- Add the rest of the olive oil to a large saucepan and sauté the onion, garlic and chili until soft.
- Transfer to a blender and add the squash and stock. Blend until smooth, adding more stock if needed.
- To serve: Add ground black pepper to taste and a swirl of coconut cream or vegan yoghurt.
- (Optional) Toast the butternut squash seeds in a dry pan for approximately 5 minutes, tossing regularly to prevent burning. Scatter on top of the soup or eat as a snack.
This is one of our favourite soups. I skip the cream and the seeds, we just eat it with a baguette and French cheeses on the side. It’s a perfect light meal.
Tip: skin the squash with a vegetable peeler.
Freezes well, might have to stir to regain proper consistency.