Silky smooth Butternut Squash Soup with a hint of chilli for the ultimate comforting and warming Winter soup! Only 6 ingredients needed and a naturally vegan recipe.
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
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 ½ 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.
Ellie says
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.
Paul Quinn says
You don’t have onion in the ingredients but it’s in the description? And you have to dice 2 tbsp of olive oil?
Sinead says
This sounds delicious! I have made potato focaccia, but never one with squash. Yum, look at it’s beautiful colour.
Hana | Nirvana Cakery says
These mugs are perfect for your gorgeous recipe! x
Natalie | Feasting on Fruit says
Love the mug. Love the sound of this silky but simple squash soup. And totally love the swirly styling. I am chilly right now, pass me a cup please :)
Anna says
Yummo! Another fan of butternut squash soup over here! :) this looks just perfect and the soup mugs are so fab!