Roasted spicy butternut squash soup is just the perfect soup for colder days. It's easy to make and takes only one hour too!
Folks, if you're looking for a tasty lightly spiced soup to give you a warm glow inside then you'll love this roasted spicy butternut squash soup.
This soup is vegetarian. But if you're looking for a vegan option then head on over to my vegan sweet potato and butternut squash soup instead.
It's a super easy spicy butternut squash soup to make. Made from simple ingredients.
The only real work required is the preparation of the butternut squash. You can see how to do that in the step-by-step instructions below.
Other than that there's some chopping, roasting and blending and within an hour it'll be ready to eat!
You'll find this delicious soup tastes naturally sweet (but not overly sweet) from the roasted squash and has a smooth slightly buttery garlic taste too.
This easy butternut squash soup recipe is low in calories at just 149 calories per serving.
I chose to make this a healthy butternut squash soup by using reduced fat crème fraîche instead of double / heavy cream and / or coconut milk.
As with any of my recipes if you use those ingredients (which of course you can) instead of crème fraîche then just be aware that the nutritional label will be invalid.
You can make it less spicy, or not spicy at all by reducing or removing the amount of chilli.
Although we mostly enjoy this recipe for lunch it is extremely filling and can also be served for main course with some homemade crusty bread.
Jump to:
Ingredients
- Butternut Squash
- Olive Oil
- Red Chillies
- Freshly Ground Salt And Black Pepper
- Onion
- Garlic Cloves
- Vegetable Stock
- Crème Fraîche
- Pinch Red Chilli Flakes (optional garnish)
See recipe card for quantities.
Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this roasted spicy butternut squash soup recipe:
Step 1
- Cut the ends off the butternut squash and peel with a vegetable peeler. Cut it in half lengthways.
Step 1 cont.
- Scoop out the seeds. Cut lengthways.
Step 1 cont.
- Cut into roughly 1-inch sized cubes.
Step 2
- Toss butternut squash in 1 tablespoon of the olive oil in a roasting tray. Sprinkle over chopped red chilli. Season.
Step 2 cont.
- Roast in the oven for about 30 minutes (cooking times may vary) until softened.
Step 3
- Meanwhile, whilst butternut squash is roasting, in a saucepan, using the remaining olive oil sauté the onion and garlic.
Step 4
- Add the stock to the saucepan. Simmer. Then add in the cubes of roasted butternut squash and stir in the crème fraîche. Simmer for five minutes.
Step 5
- Blitz the contents of the saucepan using a regular blender or food processor and return to the pan. Season to taste.
Step 6
- Serve garnished with a pinch of the red chilli flakes. Or a dollop of yogurt or extra crème fraîche.
Substitutions
- Butternut Squash - the star of the show!
- Olive Oil - you can use any kind of oil you wish.
- Red Chillies - you can reduce the amount you use here or omit completely if you don't like spicy soup. Or substitute with a little chilli powder instead.
- Freshly Ground Salt And Black Pepper
- Onion
- Garlic Cloves - garlic cloves are best for the fresh taste in this soup. You could use garlic powder though.
- Vegetable Stock - if you're not bothered about the soup being vegetarian then use chicken stock / chicken broth instead.
- Crème Fraîche - I mention in the text above what you can use instead of crème fraîche.
- Pinch Red Chilli Flakes (optional garnish)
Equipment
For This Roasted Spicy Butternut Squash Soup Recipe You May Need….
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Great value for money it's high quality and easy to use.
A perfect measuring jug, easy to clean and suitable for oven and microwave use too!
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FAQ's
How To Store Butternut Squash Soup?
The soup can be made ahead and stored in the fridge for 3 - 4 days maximum.
Can I Freeze This Soup?
Yes the soup can be transferred to an airtight container and frozen.
How Do You Reheat Butternut Squash Soup?
Allow the soup to thaw overnight in the fridge. Reheat it on the stovetop or in the microwave.
More Popular Soup Recipes For You To Try
📋 Roasted Spicy Butternut Squash Soup Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 1 Kg Butternut Squash
- 2 tablespoon Olive Oil
- 2 Red Chillies de-seeded and finely chopped
- Freshly Ground Salt and Black Pepper
- 1 Large Onion peeled and diced
- 2 cloves garlic crushed
- 1 L Vegetable Stock
- 4 tablespoon Crème Fraiche
- Pinch Red Chilli Flakes optional garnish
Instructions
- Preheat oven to 180C (Fan)
- Cut the ends off the butternut squash and peel with a vegetable peeler. Cut it in half lengthways. Scoop out the seeds. Cut squash halves into slices, then cut into 1-inch sized cubes.
- Place cubed butternut squash into a roasting tray. Toss in 1 tablespoon of the olive oil. Sprinkle over the chopped red chilli. Season with salt and pepper. Roast in the oven for about 30 minutes until softened.
- Meanwhile, in a saucepan, gently heat the remaining olive oil then sauté the onion and garlic until softened.
- Add the stock to the saucepan and allow to simmer gently for 2 - 3 minutes. Then add in the cubes of cooked butternut squash and stir in the crème fraiche. Simmer for a further five minutes.
- Blitz the contents of the saucepan using a hand blender / blender or food processor and return to the pan. Season to taste.
- Reheat if required and serve garnished with a pinch of the red chilli flakes.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this butternut soup recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
angiesrecipes
Creamy smooth pumpkin soups are the best warmer in those cold rainy days! I love that you have used chillies here too...so warming and wonderful.
Neil
As I look outside at the rain and cold here Angie, I'm glad I've got a bowl of this soup and some warm crusty bread for lunch today! Thanks for the comment!
Charlie DeSando
Nicely done Neil
I like to saute some ginger with the onions and garlic
Neil
Ginger would be a great addition to this recipe when sauteing the onions and garlic, well done Charlie. Great suggestion to try!
Chef Mimi
Oooooh,. I didn’t expect the chile peppers in this! Ad the cayenne pepper flakes. Fabulous!
Neil
All the spiceness for this lovely soup Mimi! But of course anyone can leave it out if they want to.
Raymund
Roasting the squash will give it so much flavour, love the soup
Neil
Definitely. It gives it a lovely caramalised flavour. Thanks Raymund.
David @ Spiced
We just used some butternut squash and sweet potatoes to make a tasty chili, but this post reminds me that we should make a soup soon. I love butternut squash - it brings such a great fall flavor! This one is perfect for chilly evenings...or for lunches!
Neil
I love a veggie chilli with butternut squash and sweet potatoes. Yes this soup is a great one for all chilly times as it is here at the moment.
Frank | Memorie di Angelina
One of the loveliest ways to enjoy winter squash! It's part of our regular rotation in the colder months, though I must say I've never thought to add chili pepper. Must try that next time and see how we like it!
Neil
Thanks for the comment Frank. I just like a little but of spice to some of my soups sometimes. Particularly this one. 🙂