Spicy Roasted Butternut Squash Soup
By Linley Hanson
8/17/2022
Made in under an hour, our Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love! This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious.
Fall = Squash Season
Why Roasted?
How Spicy?
- Spicy: 2 jalapeños
- Medium: 2 poblano peppers OR 1 jalapeño
- Mild: 1 poblano pepper
Roast, Blend, Simmer
Step 1: Roast
Step 2: Blend
Step 3: Simmer
Is butternut squash soup vegan?
Can you freeze roasted butternut squash soup?
Storage
More Butternut Squash Recipes
- Instant Pot Butternut Squash Soup
- Butternut Squash Buddha Bowls
- Roasted Butternut Squash Kale Salad
Ingredients1x2x3x
- ▢ 1 large butternut squash , halved
- ▢ 1 medium white onion , diced
- ▢ 2 medium jalepeños , or poblano for less spicy
- ▢ 1 shallot , minced
- ▢ 5 cloves of garlic
- ▢ 2 cups vegetable broth
- ▢ 1 15-oz. can full-fat coconut milk
- ▢ 4 leaves fresh sage
- ▢ 1/4 teaspoon ground nutmeg
- ▢ 1/2 teaspoon apple cider vinegar
Instructions
- First, preheat the oven to 400ºF and prepare a baking sheet by wiping it with olive oil or spraying it with nonstick cooking spray.
- Next, cut a butternut squash in half hot dog style. remove seeds and place on pan.
- Bake squash for 30 minutes, remove from oven and add onion, jalapeño, shallot, and garlic to the same pan. Drizzle veggies with olive oil and then bake for another 30 minutes.
- Remove pan from oven and let cool for 10-15 minutes.
- Then, scoop out squash flesh and discard the rind. Place it in a large pot with all of the other roasted ingredients from the baking sheet.
- Next, add broth, coconut milk, fresh sage, nutmeg, and apple cider vinegar to the pot. Use an emulsifier to blend all of the ingredients together.*
- Finally, bring soup to a boil and then turn heat to low. Let simmer for 20-30 minutes.
Tips & Notes
- If you don’t have an emulsifier place all ingredients in a food processor or high-speed blender, blend, and then put it into a large pot.
- Updated: this recipe was slightly modified on 10/15/2019. No major changes were made.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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30-Minute Spicy Butternut Squash Soup
Ingredients
- 1 large butternut squash halved
- 1 medium white onion diced
- 2 medium jalepeños or poblano for less spicy
- 1 shallot minced
- 5 cloves of garlic
- 2 cups vegetable broth
- 1 15-oz. can full-fat coconut milk
- 4 leaves fresh sage
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon apple cider vinegar
Instructions
- First, preheat the oven to 400ºF and prepare a baking sheet by wiping it with olive oil or spraying it with nonstick cooking spray.
- Next, cut a butternut squash in half hot dog style. remove seeds and place on pan.
- Bake squash for 30 minutes, remove from oven and add onion, jalapeño, shallot, and garlic to the same pan. Drizzle veggies with olive oil and then bake for another 30 minutes.
- Remove pan from oven and let cool for 10-15 minutes.
- Then, scoop out squash flesh and discard the rind. Place it in a large pot with all of the other roasted ingredients from the baking sheet.
- Next, add broth, coconut milk, fresh sage, nutmeg, and apple cider vinegar to the pot. Use an emulsifier to blend all of the ingredients together.*
- Finally, bring soup to a boil and then turn heat to low. Let simmer for 20-30 minutes.
Notes
- If you don’t have an emulsifier place all ingredients in a food processor or high-speed blender, blend, and then put it into a large pot.
- Updated: this recipe was slightly modified on 10/15/2019. No major changes were made.
