Try this spicy butternut squash soup, that’s made with roasted butternut squash and coconut milk, comforting and packed full of wholesome and hearty flavours. It’s vegan and gluten-free, as well as ready in under 45 minutes.
I love soups with a side of crusty bread whenever I want something comforting. Whether chunky or smooth, they get a yes from me. Whenever fall rolls around and colder weather starts to settle in, soup makes an appearance on my personal menu incredibly often.
And this butternut squash soup is a personal favourite! I’m sure you will love it too, even if you’re not usually a fan of butternut squash. This cosy deliciousness may convince you otherwise!
Vegan butternut squash soup
I don’t have enough good things to say about this soup! Butternut squash is an amazing ingredient to use throughout the fall. Despite the fact that it’s budget-friendly (at least where I live), it’s an incredibly versatile root vegetable variety. You can use it in both sweet and savoury recipes, from pies and porridge, to just roasting and eating it by itself.
But in my opinion, butternut squash at its best is roasted and blended into a smooth, creamy soup along with other wholesome ingredients. And suddenly, you have vegan comfort food on the table in around 40-45 minutes. The addition of chilli peppers gives this soup a very distinctive hint and significantly enhances the depth of flavour.
Ingredients you’ll need
- Butternut squash. The key ingredient! If I can find it at the supermarket, I use golden butternut squash soup because I find that it has the best texture and flavour.
- Olive oil. Perfect for roasting the squash!
- Red onion. I’d recommend using red rather than white onions because they result in the best depth.
- Celery. Don’t worry, this won’t make the soup watery or bland!
- Coconut milk from a can. Use either full fat or reduced depending on your preference. Full fat results in the most creaminess. You can also replace it with any other plant based milk of your choice.
- Tomato paste.
- Spices: cumin, turmeric, paprika, and salt.
- Fresh chilli pepper. Which variety you use and the amount depends on the level of spice you want to achieve. Jalapeño, Poblano, and red chilli peppers work well.
- Lemon juice. Lime juice works well too for a great finishing touch.
How to make a roasted spicy butternut squash soup
Firstly, roast the butternut squash.Prepare a baking tray by lining it with parchment paper and preheat the oven to 180 degrees C (350F). Spread butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender.
Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Drain the vegetables, but retain a cup of the vegetable cooking water.
Transfer the vegetables and the butternut squash to a blender, also adding the vegetable cooking water, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Blend until smooth. You can also use an immersion blender to do this.
Tips and tricks!
- Blend on a lower speed if you want the soup to be a little bit chunkier.
- Make sure to season generously, as this is the key to avoiding blandness.
- This spicy butternut squash soup is best served garnished with a swirl of coconut milk or fresh herbs such as coriander or mint. And of course, crusty toasted bread makes the best side!
- You can meal prep the butternut squash ahead of time by roasting a bigger batch and using it across a whole range of recipes.
Allow the soup to cool down fully, then store in an airtight container for up to 4 days. To reheat, place in the microwave on 80% power for 1 ½ minutes in a microwave-safe bowl. Alternatively, reheat on the stove over a medium-high heat for around 10 minutes.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. I like to serve it with gluten-free bread on the side, or a gluten-free bagel.
Can you freeze this soup?
Yes! Soup is surprisingly easy to freeze. Allow the soup to cool down fully, and transfer either to stasher bags or freezer-friendly containers. Be sure to label the containers with the name of the recipe as well as the expiry date (you can keep this soup in the freezer for 2 months).
When serving, allow to thaw in the fridge overnight, then reheat on the stove as instructed above.
Other delicious vegan soups
- Vegan broccoli cheese soup
- Wild rice soup with jackfruit
- Chunky potato soup
- Vegetable rice soup with black beans
- Potato leek soup
Let me know in the comments: what’s your favourite soup to enjoy throughout the colder seasons? If you give this spicy butternut squash soup a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Spicy Butternut Squash Soup
- Conventional oven
- Baking tray
- Blender or food processor
- 2 cups butternut squash peeled and chopped
- 1 1/2 tbsp olive oil
- 1 medium red onion peeled and chopped
- 1 large carrot peeled and chopped
- 1 stick celery
- 1 cup coconut milk from the can
- 3 gloves garlic
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp salt
- 1 fresh chilli pepper
- 1/2 lemon juice of
- Prepare a baking tray by lining it with parchment paper and preheat the oven to 180 degrees C (350F).
- Spread the butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender.
- Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Drain the vegetables, but retain a cup of the vegetable cooking water.
- Transfer the vegetables and the butternut squash to a blender, also adding the vegetable cooking water, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Blend until smooth. You can also use an immersion blender to do this.
- Serve immediately with toasted bread and garnishes of your choice.