30-Minute Spicy Butternut Squash Soup

This 30-Minute Spicy Butternut Squash Soup is the perfect weeknight meal that the whole family will love! It is dairy-free, vegetarian, and absolutely delicious. 

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
Author: Linley Richter
Yield: 6-8 1x


  • 1 large butternut squash, halved
  • 1 medium white onion
  • 2 jalepeños
  • 1 shallot
  • 5 cloves of garlic
  • 2 cups chicken broth (or vegetable broth)
  • 1 (15 oz.) can full-fat coconut milk
  • 4 leaves fresh sage
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon apple cider vinegar


  1. First, preheat the oven to 400º and prepare a baking sheet by wiping it with olive oil.
  2. Next, cut a butternut squash in half hot dog style. remove seeds and place on pan.
  3. Bake squash for 30 minutes, remove from oven and add garlic, onion, and jalapeno to the pan, drizzle with olive oil and bake for another 30 minutes.
  4. Remove from oven, scoop out squash and place it in a large pot with all of the other ingredients from the baking sheet.
  5. Next, add chicken broth, coconut milk, fresh sage, nutmeg, and apple cider vinegar to the pot. Use an emulsifier to blend all of the ingredients together.*
  6. Bring soup to a boil and then turn heat to low. Let simmer for 20-30 minutes.
  7. Enjoy.


  • If you don’t have an emulsifier place all ingredients in a food processor, blend, and then put it into a large pot.
  • Nutrition information is for 6 servings.


  • Serving Size: 1/6
  • Calories: 197
  • Sugar: 3
  • Sodium: 46
  • Fat: 12
  • Carbohydrates: 18
  • Fiber: 3
  • Protein: 5


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