Spicy Butternut Squash Soup

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

Continue to Content

📖 Recipe

Spicy Butternut Squash Soup

Yield: 4 people

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Silky, smooth and comforting vegan soup with a warming kick of chilli.

Print

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

1. 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.
2. Add the rest of the olive oil to a large saucepan and sauté the onion, garlic and chili until soft.
3. Transfer to a blender and add the squash and stock. Blend until smooth, adding more stock if needed.
4. To serve: Add ground black pepper to taste and a swirl of coconut cream or vegan yoghurt.
5. (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.

Did you make this recipe?

Please leave a comment, rate and share!