If you’re craving a cozy, comforting bowl of soup with a little bit of a spicy kick, you’re going to absolutely love this Roasted Butternut Squash and Chili Soup Recipe. It brings together the natural sweetness of caramelized butternut squash with a smoky hint of chili and warming spices, creating a luscious, velvety soup that feels like a warm hug in a bowl. Perfect for chilly evenings or anytime you want to treat yourself to something flavorful and nourishing, this soup is easy to make yet impressively delicious.
Ingredients You’ll Need
The genius of this Roasted Butternut Squash and Chili Soup Recipe lies in its simplicity—the ingredients are straightforward, but each one plays a crucial role in building the complex flavors and inviting texture of the final dish.
- Butternut squash: This medium-sized squash, peeled and cubed, roasted to bring out its natural sweetness and creamy texture.
- Olive oil: Used for roasting the squash and sautéing the aromatics, it adds a subtle richness.
- Salt and pepper: Essential to season every layer of flavor perfectly.
- Onion: Chopped and sautéed, it forms the flavorful base with gentle sweetness.
- Garlic: Minced for a fragrant punch that enhances every bite.
- Fresh red chili: Deseeded and chopped, it adds just the right amount of heat—you can adjust according to your spice preference.
- Ground cumin: A warm, earthy spice that deepens the overall flavor profile.
- Smoked paprika: Introduces a smoky undertone that pairs perfectly with the chili.
- Vegetable broth: Or chicken broth if you prefer, this provides the liquid body and layers of savory goodness.
- Fresh lemon juice: Optional but highly recommended for a bright, fresh lift at the end.
- Coconut milk or cream: Adds a luscious creaminess and mellow sweetness, also optional.
- Fresh coriander or parsley: For garnish, adding a pop of color and fresh herbaceous notes.
How to Make Roasted Butternut Squash and Chili Soup Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Spread the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and season well with salt and pepper. Roast for 25 to 30 minutes, stirring once halfway through, until the squash is tender and showing beautiful caramelized edges. This roasting step is where the magic begins, transforming the squash’s flavor into something deeply sweet and nutty.
Step 2: Sauté the Aromatics
While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook gently for 5 to 7 minutes until it softens and turns translucent. Then add the minced garlic and chopped red chili, cooking for another minute until you can smell that fragrant kick. This combination builds a flavorful foundation that complements the roasted squash perfectly.
Step 3: Toast the Spices
Now it’s time to stir in the ground cumin and smoked paprika. Cooking these spices for about a minute helps to release their essential oils and deepen their aromas, adding complexity to the soup’s profile. It’s such a simple step but it makes a world of difference to the final taste.
Step 4: Combine and Simmer
Once your butternut squash is beautifully roasted, add it to the pot with the sautéed vegetables. Pour in the broth and bring everything to a gentle simmer. Let the soup simmer for about 10 to 15 minutes so all those vibrant flavors meld together into a harmonious blend that warms from the inside out.
Step 5: Blend into Velvet
Using an immersion blender, blend the soup directly in the pot until completely smooth. If you don’t have an immersion blender, transfer batches to a blender, just be cautious with the hot liquid. If the soup feels too thick, simply add a little more broth or water until it reaches your preferred consistency. This silky texture makes each spoonful wonderfully luxurious.
Step 6: Final Touches
At this point, stir in a tablespoon of fresh lemon juice if you like a bright note to cut through the richness. For an even creamier finish, swirl in some coconut milk or cream—this step transforms the soup into pure indulgence. Give it a quick taste and adjust salt or chili if needed before serving.
How to Serve Roasted Butternut Squash and Chili Soup Recipe
Garnishes
Fresh herbs like coriander or parsley are perfect for finishing this soup—adding a fresh, vibrant contrast against the warm, spicy flavors. A drizzle of coconut milk or a small spoonful of crème fraîche also elevates the presentation and adds extra creaminess.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic toast, or even cheesy crackers. The crisp texture of these sides complements the smoothness of the soup beautifully and makes for a satisfying, wholesome meal.
Creative Ways to Present
For a special touch, serve the soup in small bowls topped with roasted pumpkin seeds for a bit of crunch or swirl in a chili oil drizzle for those who love a spicier finish. You can also serve the soup in mini bread bowls for an adorable and edible twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Roasted Butternut Squash and Chili Soup Recipe, simply cool it completely and store it in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days, making it a great option for easy lunches or dinner on busy days.
Freezing
This soup freezes beautifully, so don’t hesitate to batch make and freeze portions for weeks when you need a quick, nourishing meal. Use freezer-safe containers or heavy-duty freezer bags, and it will stay fresh for up to 3 months.
Reheating
When you’re ready to enjoy your soup again, reheat it gently on the stove over low to medium heat, stirring occasionally. Add a pinch of broth or water if it’s too thick. Avoid boiling vigorously to maintain the smooth texture and vibrant flavor.
FAQs
Can I make this soup without chili if I don’t like spicy food?
Absolutely! You can leave out the chili or reduce the amount to suit your taste. The roasted butternut squash and spices alone deliver plenty of wonderful flavor, so it will still be delicious and comforting.
What can I substitute for coconut milk if I’m allergic or don’t have any?
You can use regular cream, plain yogurt, or even a splash of almond or oat milk as a dairy-free alternative. Each will give the soup a lovely creamy texture, though coconut milk adds a unique sweetness and silkiness.
Is it important to roast the butternut squash first?
Roasting the squash brings out its natural sweetness and gives the soup a deep, rich flavor. You could boil the squash instead, but roasting adds extra caramelization that really elevates the taste.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works very well if you are not strictly vegetarian. It adds a savory depth that complements the squash and spices nicely. Just use whatever you have on hand or prefer.
How spicy is this soup with one red chili?
Using one deseeded fresh red chili gives the soup a gentle warmth without overwhelming heat. If you like it spicier, you can leave the seeds in or add extra chili. For milder soup, reduce or omit it entirely.
Final Thoughts
This Roasted Butternut Squash and Chili Soup Recipe is truly a gem. It’s the kind of dish that feels like you’ve put in effort but comes together so easily, rewarding you with layers of flavor and that satisfying spicy-sweet balance. Whether you’re serving it for a cozy family dinner or impressing friends on a casual night in, this soup never disappoints. I can’t wait for you to try it and make it one of your go-to comforting recipes.
Print
Roasted Butternut Squash and Chili Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Chilli Soup is a comforting, flavorful dish perfect for chilly days. Roasting the butternut squash enhances its natural sweetness while the combination of fresh red chili, cumin, and smoked paprika adds a smoky, mildly spicy kick. Finished with a touch of lemon juice and creamy coconut milk, this soup is smooth, vibrant, and nourishing—great as a starter or a wholesome meal.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 fresh red chili, deseeded and chopped (adjust to taste for heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 tablespoon fresh lemon juice (optional, for added brightness)
- 1/4 cup coconut milk or cream (optional, for extra creaminess)
Garnish
- Fresh coriander or parsley for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, stirring once halfway through cooking, until the squash is tender and slightly caramelized.
- Sauté the Vegetables: While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Then, add the garlic and chopped red chili, cooking for another minute until fragrant.
- Toast the Spices: Stir in the ground cumin and smoked paprika, cooking for an additional minute to enhance their flavors.
- Combine and Simmer: Add the roasted butternut squash to the pot with the sautéed vegetables. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender. If the soup is too thick, add more broth or water to reach your desired consistency.
- Finish the Soup: Stir in fresh lemon juice for brightness (optional). For added creaminess, swirl in coconut milk or cream.
- Serve: Ladle the soup into bowls and garnish with fresh coriander or parsley if desired. Serve with crusty bread or crackers for a complete meal.
Notes
- You can adjust the heat level by adding more or less red chili according to your preference.
- To make this soup vegan, ensure you use vegetable broth and coconut milk instead of cream.
- For a richer texture, substitute coconut milk with heavy cream or omit for a lighter soup.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- If butternut squash is unavailable, you can substitute with pumpkin or sweet potatoes.
