Spicy Roasted Butternut Squash Soup Recipe
Why settle for bland soup when you can have a spicy roasted butternut squash soup that’s got a kick? This recipe brings heat and depth to your typical squash soup, because who needs boring flavors? Roasting the squash makes it sweet, while the spice adds a punch you never knew your taste buds were craving. It’s like a warm hug from the inside, with a bit of sass. If you’ve been eating bland bowls of soup, it’s time to level up. Grab your ingredients and show your taste buds who’s boss—this soup isn’t for the faint of heart.
Spicy Roasted Butternut Squash Soup Recipe
A fiery twist on classic butternut squash soup, roasted to perfection and infused with spices for that extra kick you never knew you needed.
Ingredients
- 1 large butternut squash about 2 lbs
- 1 onion chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes adjust to your spice tolerance
- 3 cups vegetable broth
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk or cream optional for added richness
Instructions
- Roast the Squash:
- Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, and drizzle with olive oil. Roast for 40–45 minutes.
- Sauté the Onion:
- In a pot, heat olive oil over medium heat. Add chopped onion and cook until translucent and softened.
- Scoop and Spice It Up:
- After the squash is roasted, scoop out the flesh and add it to the pot with onions. Sprinkle cumin, smoked paprika, chili flakes, cinnamon, and nutmeg.
- Simmer and Blend:
- Add vegetable broth, salt, and pepper. Simmer for 10 minutes, then blend with an immersion blender until smooth.
- Add Creaminess:
- Stir in coconut milk or cream to give the soup a luxurious texture. Adjust seasoning with salt and pepper if needed.
- Serve:
- Ladle into bowls, garnish with a drizzle of cream or a sprinkle of chili flakes for extra heat. Enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 180%
- Vitamin C: 30%
- Calcium: 6%
- Iron: 8%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Roast the squash with a pinch of brown sugar for caramelized sweetness.
- Adjust the spice level to your liking—add more chili flakes if you like it hotter.
- Serve with a dollop of yogurt or sour cream to cool things down if it’s too fiery.
