Spiced Butternut Squash Soup is a smooth, delicious, and comforting dish when you are craving a bowl of warmth or when the weather starts turning. This spicy soup is vegan, gluten-free, and paleo-friendly. It is packed with seasonal flavor, very easy to make, and great for entertaining.
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This creamy and velvety soup has roasted butternut squash and coconut milk in it and is great for autumn & winter. Whether you serve it as a starter for Thanksgiving dinner or as a main meal for a weeknight supper, make sure you have some bread to dip in.
Why This Recipe Works?
- This healthy & spicy roasted Butternut Squash soup recipe is extremely easy to make with step-by-step pictures and instructions.
- It is packed with vitamins, nutrition, and flavor.
- Spiced Butternut Squash Soup is gluten-free, vegan, vegetarian, and paleo-friendly, which makes it perfect to serve to a large crowd.
- You can make it in advance, and warm it up just before serving.
- This soup is also freezer friendly, the leftovers would keep for up to 5 months in the freezer.
Ingredients and Substitutes
- Butternut squash - I prefer roasting the squash without peeling and scoop it out after roasting. However, you can peel and cut it into chunks before roasting to make the cooking process quicker! You can use pumpkin instead of butternut squash for this recipe.
- Garlic and Ginger Paste - It is my favorite ingredient I use for Asian- inspired recipes. I usually make it in big batches and freeze it for future use.
- Vegetable stock - The secret to delicious soups and stews is definitely using homemade stock. If you don't have homemade stock, use good-quality shop-bought stock. Make sure you check the seasoning before adding extra salt to your dish as most of them contain salt.
- Coconut Milk - Coconut milk add richness and creaminess to the soup.
- Spices - I like using turmeric, chili, freshly ground pepper, garam masala, and cumin for this soup recipe. Adjust the amount to your taste.
Please see the recipe card below for exact quantities.
Step-by-step Instructions
Spiced Butternut Squash Soup is very easy to make, however, you need to follow a few simple steps to achieve the best results:
Roast the Butternut Squash
Preheat the oven to 200° C (390° F).
Cut the squash in half, scoop the seeds out and drizzle with 1 tablespoon of olive oil. Place them on a baking dish and roast for 50-55 minutes, or until soft and slightly caramelized on the sides. While the squash is roasting, start preparing the base of the soup.
Prepare the Soup Base
Place a large heavy-based pan or Dutch oven on medium heat, and add 1 tablespoon of olive oil. Add the onions and sauté until translucent.
When the onions are soft, add turmeric powder, garam masala, chili flakes, freshly ground black pepper, and salt. Sauté for another minute.
Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously.
Add coconut milk and give it a good stir.
Stir in the stock, bring the mixture to a boil and let it gently simmer for 30 minutes, until the butternut squash is roasted and ready.
When the butternut squash is cooked, let it cool down until it can be handled, and scoop the flesh out using a spoon.
Blitz and Serve
Place the roasted squash and the soup base in a blender and blitz until smooth. Alternatively, you can use a hand blender or a liquidiser.
Return the soup to the pan if you want your soup piping hot or serve straight from the blender with a slice of crusty bread!
Serving Suggestions
The best accompaniment to this spicy butternut soup is a piece of warm bread to dip in. We love eating our soup with some freshly made Turkish flatbread such as Bazlama or Gozleme.
You can also serve it with some crispy Potato Borek, scrumptious Spinach and Feta Borek, or a slice of toasted Homemade Sandwich Bread and a bowl of healthy Greek Cucumber Salad or Orzo Pasta Salad for a substantial meal.
Top Tips From the Chef
- Roasting the butternut squash imparts an earthy, smoky, caramelized sweet taste that adds great flavor and will make the soup even better.
- You can make the spiced butternut squash soup a day or two ahead of time and reheat it when needed on the stove over medium-low heat.
- This soup taste also great when made with pumpkin or sweet potatoes. A great way to use up leftover Halloween pumpkins!
Recipe FAQs
The leftover would keep for up to 5 days in the fridge or 3 months in the freezer. Let the soup cool down and then transfer it to an airtight container before putting it in the fridge or the freezer.
This soup is not only delicious but also healthy and full of nutrition. If you are using exactly the same ingredients stated in the recipe, 1 portion of this lovely soup has only 280 calories!
When buying butternut squash, make sure it is ripened to get the best flavor and taste. Look for butternut squash in a beige color, without any deep cuts or bruises. Make sure it feels heavy for its size and doesn't have any green spots.
Related Recipes
For more delicious Thanksgiving recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this silky, delicious, and spicy Butternut Squash Soup recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Spiced Butternut Squash Soup
Equipment
Ingredients
- 1 medium butternut squash (approx 800 grams to 1 kilo)
- 1 tablespoon olive oil (for roasting the butternut squash)
- 1 tablespoon olive oil (for the soup base)
- 1 medium onion (diced)
- 1 tablespoon garlic and ginger paste
- ½ tablespoon turmeric powder
- ½ tablespoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon chilli flakes (adjust to your taste)
- 2 teaspoon salt
- 1 tablespoon tomato paste
- 200 ml coconut milk
- 1 litre vegetable stock or chicken stock
Instructions
- Preheat the oven to 200° C (390° F).
- Cut the squash in half, scoop the seeds out and drizzle with 1 tablespoon of olive oil.
- Place them on a baking dish and roast for 50-55 minutes, or until soft and slightly caramelised on the sides.
- While the squash is roasting, start preparing the base of the soup.
- Place a large heavy-based pan or Dutch oven on medium heat, and add 1 tablespoon of olive oil. Add the onions and sauté until translucent.
- When the onions are soft, add turmeric powder, garam masala, chilli flakes, freshly ground black pepper, and salt. Sauté for another minute.
- Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously.
- Add coconut milk and give it a good stir.
- Stir in the stock, bring the mixture to a boil and let it gently simmer for 30 minutes, until the butternut squash is roasted and ready.
- When the butternut squash is cooked, let it cool down until it can be handled and scoop the flesh out using a spoon.
- Place the roasted squash and the soup base in a blender and blitz until smooth. Alternatively, you can use a hand blender or a liquidiser.
- Return the soup to the pan if you want your soup piping hot or serve straight from the blender with a slice of crusty bread!
Notes
- When buying butternut squash, make sure it is ripened to get the best flavor and taste.
- Roasting the butternut squash imparts an earthy, smoky, caramelized sweet taste that adds great flavor and will make the soup even better.
- You can make the spiced butternut squash soup a day or two ahead of time and reheat it when needed on the stove over medium-low heat.
- This soup taste also great when made with pumpkin or sweet potatoes. A great way to use up leftover Halloween pumpkins!
- Spiced Butternut Squash Soup is gluten-free, vegan, vegetarian, and paleo-friendly, which makes it perfect to serve to a large crowd.
- 1 portion of this lovely soup has only 280 calories!
Nutrition
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Naima
This recipe turned out perfect, served it with some baguettes for lunch and everyone loved it!