• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Cooking Gorgeous » All Recipes » Soups

    Spiced Butternut Squash Soup

    Published: Oct 14, 2021 · Modified: Sep 3, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    spiced butternut squash soup served in a bowl garnished with coconut milk
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • Step-by-step Instructions
    • Serving Suggestions
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Spiced Butternut Squash Soup

    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

    Labeled picture of ingredients for spiced butternut squash soup
    • 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.

    butternut squash is cut in halves and the seeds are scooped out

    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.

    sautéing chopped onions with olive oil in a dutch oven

    When the onions are soft, add turmeric powder, garam masala, chili flakes, freshly ground black pepper, and salt. Sauté for another minute.

    spices are added to the sautéed onions

    Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously.

    tomato paste and garlic&ginger paste are added to the pan

    Add coconut milk and give it a good stir.

    Coconut milk is added to the pan

    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.

    the stock is added to the pan

    When the butternut squash is cooked, let it cool down until it can be handled, and scoop the flesh out using a spoon.

    roasted butternut squash is scooped out of its skin

    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.

    roasted butternut squash and soup base are in a bowl of the blender

    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!

    spiced butternut squash soup garnished with pumpkin seeds

    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

    How to store autumn squash soup?

    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.

    How many calories does butternut squash soup have?

    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!

    How to choose&buy a good butternut squash?

    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:

    • Swede and Carrot Mash
    • Duck Fat Roasted Potatoes
    • Rice Stuffed Chicken
    • Apple and Blueberry Crumble

    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 served in a bowl with pumpkin seeds

    Spiced Butternut Squash Soup

    Ayla Clulee
    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. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 55 mins
    Total Time 1 hr
    Course Appetizer, Main Course, Soup
    Cuisine Asian, Indian
    Servings 4 people
    Calories 281 kcal

    Equipment

    • 1 Lodge Dutch oven
    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 Sharp knife
    • 1 large baking sheet

    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

    Calories: 281kcalCarbohydrates: 32gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 2208mgPotassium: 893mgFiber: 5gSugar: 8gVitamin A: 20599IUVitamin C: 44mgCalcium: 119mgIron: 4mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    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.

    « Baked Cheesy Cauliflower
    Chocolate Pastry Rolls »

    Sign up for Cooking Gorgeous Newsletter to get the latest recipes into your inbox!

    Thank you!

    You have successfully joined our subscriber list.

    .

    Reader Interactions

    Comments

    1. Naima

      January 04, 2022 at 4:24 pm

      5 stars
      This recipe turned out perfect, served it with some baguettes for lunch and everyone loved it!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

    Soup Recipes

    • Mediterranean Lentil Soup
    • Traditional French Onion Soup
    • Sulu Kofte - Turkish Meatball Soup
    • Wild Garlic Soup
    • Chinese Hot and Sour Chicken Soup
    • Yayla Corbasi - Turkish Yogurt Soup

    Popular Recipes

    • Shish Tawook (Turkish Chicken Kebab)
    • Steak Pie
    • Lamb Beyti Kebab
    • Mushroom Rice (Mushroom Pilau)
    • Sigara Boregi (Turkish Cheese Rolls)
    • Saksuka (Turkish Vegetable Meze)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT