Made in under an hour, our Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love!
This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious.
Fall = Squash Season
We have been obsessed with everything butternut squash this fall. Among all of the different kinds of squash, I have to say that butternut squash is my favorite.
I love all of the different ways you can cook it up. You can roast it and use it as a side dish or for an easy meal-prep vegetable throughout the week. You can make Instant Pot butternut squash if you don’t have a lot of time. And, it’s super easy to prepare pureed butternut squash which is great for baked good and…SOUPS!
Why Roasted?
The base of this spicy butternut squash soup is made from roasted butternut squash. We know that you can easily cook it on the stove-top or oven, but we absolutely love how roasted butternut squash tastes.
How Spicy?
I’m a midwestern girl who loves a little bit of spice. For this butternut soup recipe, we used 2 roasted jalapeños, which definitely gives it a kick. If you don’t love spicy foods, we have some modifications for you.
- Spicy: 2 jalapeños
- Medium: 2 poblano peppers OR 1 jalapeño
- Mild: 1 poblano pepper
Roast, Blend, Simmer
This vegan butternut squash soup is made in 3 easy steps and I promise all the work is totally worth it!
Step 1: Roast
Roasting the butternut squash and other veggies is a very important part of this recipe. It adds so much flavor and will get your veggies soft enough to puree.
Start off by roasting your butternut squash for 30 minutes. Then add the rest of the veggies. Don’t worry too much about cutting your veggies perfectly because they’re going to get pureed anyway.
Step 2: Blend
Add all of the roasted vegetables from the pan into a large dutch oven or pot. You’ll need to let the butternut squash cool for around 10 minutes before using a spoon to scrape out the flesh so that you don’t burn yourself.
Once everything is in the pot, add coconut milk, broth, sage, nutmeg, and vinegar. Then, use a handheld immersion blender and blend away! You can also transfer everything into a Vitamix or high-speed blender and blend it that way.
Step 3: Simmer
Bring the soup to a boil over medium/high heat and then turn to low. Let simmer, uncovered for around 10-20 minutes to further bring out all the yummy flavors.
Is butternut squash soup vegan?
This roasted butternut squash soup is naturally vegan. It’s made with vegetables, coconut milk, and veggie broth, to make it 100% plant-based.
Can you freeze roasted butternut squash soup?
Roasted butternut squash soup can be easily frozen. Follow our “how to freeze soup” tutorial to get a step-by-step tutorial of how to properly freeze this.
Storage
Refrigerator: First, let the soup cool completely. Then, transfer into a glass, airtight container. Store in the refrigerator for up to 5 days.
Reheat: Place soup into a microwave-safe bowl and reheat in the microwave on high for 90 seconds. Alternatively, you can transfer the entire batch of soup back into a stockpot and reheat on the stovetop over medium heat for around 15 minutes.
More Butternut Squash Recipes
30-Minute Spicy Butternut Squash Soup
Ingredients
- 1 large butternut squash halved
- 1 medium white onion diced
- 2 medium jalepeños or poblano for less spicy
- 1 shallot minced
- 5 cloves of garlic
- 2 cups vegetable broth
- 1 15-oz. can full-fat coconut milk
- 4 leaves fresh sage
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon apple cider vinegar
Instructions
- First, preheat the oven to 400ºF and prepare a baking sheet by wiping it with olive oil or spraying it with nonstick cooking spray.
- Next, cut a butternut squash in half hot dog style. remove seeds and place on pan.
- Bake squash for 30 minutes, remove from oven and add onion, jalapeño, shallot, and garlic to the same pan. Drizzle veggies with olive oil and then bake for another 30 minutes.
- Remove pan from oven and let cool for 10-15 minutes.
- Then, scoop out squash flesh and discard the rind. Place it in a large pot with all of the other roasted ingredients from the baking sheet.
- Next, add broth, coconut milk, fresh sage, nutmeg, and apple cider vinegar to the pot. Use an emulsifier to blend all of the ingredients together.*
- Finally, bring soup to a boil and then turn heat to low. Let simmer for 20-30 minutes.
Tips & Notes
- If you don't have an emulsifier place all ingredients in a food processor or high-speed blender, blend, and then put it into a large pot.
- Updated: this recipe was slightly modified on 10/15/2019. No major changes were made.
Made this tonight, it was so good. I have been looking for a good spicy squash soup recipe since I lost the one I had. I added a bit of cinnamon as well. I will definitely be making this again. I would say this has a nice burn, it’s not spicy hot, so anyone who doesn’t like spice will like this. It’s the perfect soup for a cold winter’s day.
I’ve been following your blog for quite a while. You’re always one of my go to blogs. I really enjoyed this soup. The perfect use for my butternut squash. The jalapeno added the right amount of heat for me. Thanks for another great recipe!
So glad you love this soup, Susan!
This soup is delicious! The subtle flavor of coconut with the heat of the jalapenos is fantastic! My butternut squash was on the small side, so when I put the veggies into the oven to be roasted, I also added a large peeled and sliced apple I had on hand. It was the perfect compliment to the flavor, and a great way to round out the sweetness of the soup if you don’t have quite enough squash.
Glad you guys loved this soup!
I have been addicted to Wolfgang Puck canned butternut squash recipe. I looked up the recipe and it was WAY too convoluted with tons of ingredients. I tried this & it is amazing. I had my doubts but it full flavor!
A tip for readers is if you like spicy add more jalapeno maybe 4 but I will have to try next time. Also I don’t really cook much so don’t be afraid to try it!
Soooo glad you loved this! Thanks for your review!
Just discovered your blog and am slowly working my way through bookmarking all the recipes I want to try! This one is at the top of the list and I was even lucky enough to find the brand of ramen noodles you linked at my local Asian grocery market! A question on the soy milk, can it be subbed for cows milk?
Hi! This actually calls for coconut milk, not soy milk and we don’t recommend subbing that only because this soup is based on the coconut flavor of that particular milk!
They’re saying to roast the squash for 30 minutes, add the rest of the vegetables, and roast everything for 30 minutes. The squash cooks for 60 minutes total, it wont be cooked enough after 30 minutes…
As of today, I haven’t seen butternut squash at my local supermarket. Could I try this recipe with frozen butternut squash, and if so, about how much do you think would work? Thanks!
Any recommendations on how to use Greek yogurt instead of coconut milk?
Hi! I wouldn’t make this swap. The coconut milk is important for the flavor of this soup!
my butternut soup is delicious! I did substitute the coconut milk with evaporated due to allergies and jalapeno for crushed red pepper due to my laziness!
any suggestions how to do this with the instant pot?
This soup is amazing! So fast and simple to follow. I keep coming back to it again AND AGAIN!
Making this tonight- I saw in comments you said it makes 6-8 servings.. how big are the servings? A cup? Needing to know for logging my calories. Thanks!
So an hour and a half? Not 30 mins as in the title!
I was just thinking the same thing! Why is it called 30-minute?
Yeah, why do they outright lie about that? Secondly, why roast the squash for 30 minutes, remove it then add the other vegetables to roast an additional 30 minutes? Just roast all the vegetables at the same time for 30 minutes. Do these people really cook or is this some artificial intelligence cranking out recipes. I’m going to try the recipe but considering they claim to have updated the recipe on 10/15/19 yet left these two glaring errors, makes me worried.
They’re saying to roast the squash for 30 minutes, add the rest of the vegetables, and roast everything for 30 minutes. The squash cooks for 60 minutes total, it wont be cooked enough after 30 minutes…
I agree…now its updated to read that it takes an hour however there is 15 minute prep, 2 cycles of 30 minutes in the oven, 15 minutes to cool, then another 30 minutes in the pot. make sure you have all that time in your budget!
My new go to soup recipe . It’s so simple yet packed with flavor. I feel like a gourmet chef after make this spicy squash soup.
Aww best comment ever! Glad you love this butternut squash soup so much <3
Looking to meal prep this soon! Can you use squash already cut up and roast it with the onions?! Thank you!!
Should the onion, jalapeños, shallot and garlic be chopped? Where does the shallot come into play? It’s not mentioned in the instructions. Thanks!
Can I leave out the coconut milk and just add more cream chicken broth
correction on comment I want to leave out coconut milk and just add extra chicken broth for less calories
Thank you
Hi! You can try, but the coconut milk adds a lot of flavor to this recipe!
I roasted the squash,onions and garlic together. Added 1/2 teaspoon of
Korean red pepper powder and a few shakes of Cholula hot sauce for extra kick. OUTSTANDIng…
Takin’ it up another notch! Love it!
Note: This actually takes an hour (half hour for squash only and another half hour with everything else added)……but it’s delicious!
I just made this recipe! It took me no time at all. The nutmeg really is the special touch. Super easy and delicious. Thanks for sharing.
YAY! Glad you loved it!