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Spicy Butternut Squash Soup Recipe

Emily Carter
A spicy take on the classic butternut squash soup, infused with warming spices and a hint of heat for extra flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 185 kcal

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes adjust to taste
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/2 cup coconut milk or heavy cream

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
  • Add cubed butternut squash, cumin, smoked paprika, chili flakes, and cinnamon. Stir well to combine.
  • Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until squash is tender.
  • Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
  • Stir in coconut milk and season with salt and pepper. Heat through and adjust seasoning to taste.
  • Ladle into bowls and serve hot.

Notes

Nutritional Information (Per Serving)

Calories: 185
Total Fat: 9g
Saturated Fat: 5g
Carbohydrates: 28g
Fiber: 7g
Protein: 2g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 130%
  • Vitamin C: 18%
  • Calcium: 4%
  • Iron: 6%
  • Potassium: 10%

Additional Notes/Tips to Enhance Flavor

  • Want more heat? Add a dash of cayenne pepper or extra chili flakes for that serious kick.
  • For a richer flavor, top with a swirl of cream or a dollop of sour cream.
  • Try garnishing with roasted pumpkin seeds for added texture and crunch.