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Spicy butternut squash soup
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Spicy Butternut Squash Soup

This spicy butternut squash soup is packed with flavor and spices. It's the perfect comfort food for a chilly evening.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people

Equipment

  • 1 Baking Sheet
  • 1 Immersion Blender or high powdered blender / food processor
  • 1 Dutch Oven

Ingredients

  • 1 3 lb medium butternut squash peeled, seeds removed, cubed
  • 4 cups chicken broth
  • 14 oz full-fat coconut milk
  • 1 medium yellow onion
  • 3 Tbsp. olive oil divided
  • 5 cloves garlic
  • 1 jalapeno pepper seeds removed
  • 1 serrano pepper seeds removed
  • 1 inch fresh ginger peeled and grated
  • 3 Tbsp. brown sugar
  • 2 Tbsp. yellow curry
  • 3 tsp sea salt divided
  • 1 Tbsp ground cumin

Optional garnishes

  • Pumpkin seeds
  • Candied pecans
  • Diced honey crisp apple
  • Maple syrup

Instructions

  • Preheat oven to 425°F and line a large baking sheet with aluminum foil. Prepare the squash by peeling, removing the seeds, and chopping into cubes.
  • Allow your can of coconut milk to sit for at least an hour (do not shake). This will allow the cream and milk to separate naturally. Divide the coconut milk into two bowls, one for the cream and one for the liquid. The coconut cream is the thick portion on top, and the coconut milk is the thin liquid on the bottom.
  • Slice the onion thin and chop the garlic. Grate the ginger. Deseed and chop both chili peppers. Measure out spices into small bowls.
  • Drizzle squash with olive oil, sprinkle with about 1 tsp salt, and cook in the pre-heated oven for 45 minutes. After squash is cooked, remove the squash from the oven and allow it cool.
    roasted squash on pan
  • Start the soup by adding 1 Tbsp. of olive oil to a Dutch oven or heavy bottom soup pan over medium heat. When the olive oil begins to shimmer, add the sliced onions and chopped peppers and sauté until soft, about 2 minutes.
    onion and peppers in dutch oven for butternut soup
  • Add the ginger and garlic to the pan, stir, and sauté for another 2 minutes.
    garlic added to dutch oven with ginger
  • Add the spices and remaining salt, stirring until warmed through and fragrant, another minute or so.
    spices added to dutch oven
  • Reduce heat to medium-low and add the solid cream from the coconut milk. Stir until combined and mixture begins to bubble just a little.
    coconut cream added to pan for soup
  • Add the rest of the coconut milk, chicken broth, and brown sugar stir until well combined.
  • Add cooked and cooled squash to Dutch oven.
    roasted squash added to soup
  • If you have an immersion blender or stick blender, carefully blend soup until smooth. If you do not have an immersion blender, work in batches and carefully blend soup in a blender for 1-2 minutes or until it has reached the desired consistency.
    blended butternut squash soup
  • Return the soup back to the pot and allow it to simmer on low heat without the lid for an additional 20 minutes. This will allow the flavors to develop fully.
  • Serve warm with your favorite garnish.

Notes

Storage: store in the refrigerator in an airtight container for up to 7 days or for up to 4 months in the freezer. Reheat in the microwave at 30-second intervals stirring constantly or on a stove in a pan over medium-low heat.