Spicy Squash Soup Recipe

40 minutes Cook
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Warm and comforting, this Spicy Squash Soup is perfect for cold weather. Made with roasted butternut squash, warming spices, and a touch of heat, it’s a delicious and healthy way to enjoy a bowl of soup.

Spicy Squash Soup

Spicy Squash Soup

This Spicy Squash Soup is a healthy and flavorful soup that is perfect for a comforting meal. The butternut squash adds a natural sweetness to the soup, while the warming spices and chili flakes add a touch of heat. It's a great way to enjoy a bowl of soup that is both delicious and nutritious.
prep time
20 minutes
cooking time
40 minutes
total time
1 hour


  • Large soup pot

  • Blender or immersion blender

  • Baking sheet

  • Parchment paper


  • 1 large butternut squash, peeled, seeded and cubed

  • 1 large onion, diced

  • 4 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp chili flakes

  • 4 cups vegetable broth

  • 1/4 cup coconut milk

  • Salt and pepper to taste

  • Olive oil for roasting


Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash with 1-2 tablespoons of olive oil and season with salt and pepper.
Spread the squash out in a single layer on the baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
While the squash is roasting, heat a large soup pot over medium heat and add 1-2 tablespoons of olive oil.
Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, cumin, coriander, cinnamon, ginger, nutmeg, and chili flakes and cook for an additional 1-2 minutes, or until fragrant.
Add the roasted squash and vegetable broth to the pot and bring to a boil.
Reduce the heat to low and let the soup simmer for 10-15 minutes.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Stir in the coconut milk and season with salt and pepper to taste.
Serve hot with a dollop of Greek yogurt, if desired.


To make the soup vegan, use vegetable broth and omit the optional Greek yogurt garnish. For a smoother soup, use an immersion blender or transfer to a blender to puree. This soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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