Made in under an hour, this Spicy Butternut Squash Soup is an ideal weeknight meal that the whole family can enjoy. The base is roasted butternut squash blended with creamy coconut milk and just enough jalapeño to give it a pleasant, warming heat. The finished soup is dairy-free, vegetarian, and full of comforting fall flavor.
Fall = Squash Season
This time of year is perfect for butternut squash. Its sweet, nutty flesh roasts beautifully and becomes silky when pureed. Butternut can be served many ways: roasted as a side, pressure-cooked for fast meal prep, or pureed into batters and soups. In this recipe we celebrate its smooth texture and natural sweetness by roasting it first, which intensifies the flavor and creates a richer soup.
Why Roast?
Roasting concentrates the squash’s natural sugars and adds a subtle caramelized flavor you won’t get from steaming or boiling alone. In this soup, the roasted squash combines with roasted aromatics for a deeper, more complex profile. Roasting also softens the vegetables so they puree into an ultra-smooth consistency.
How Spicy?
The recipe as written uses two roasted jalapeños and delivers a notable kick while still letting the squash’s sweetness shine. If you prefer less heat, swap jalapeños for milder peppers. Below are simple spice options so you can tailor the soup to your household.
- Spicy: 2 jalapeños (as written)
- Medium: 2 poblano peppers or 1 jalapeño
- Mild: 1 poblano pepper
Roast, Blend, Simmer
This vegan butternut squash soup comes together in three straightforward steps: roast the vegetables, blend them with coconut milk and broth, then simmer to meld the flavors. The technique is quick and forgiving, and the result is a creamy, aromatic soup with a hint of heat.
Step 1: Roast
Preheat the oven to 400°F. Halve a large butternut squash lengthwise, remove the seeds, and place the halves cut-side down on a lightly oiled baking sheet. Roast the squash for 30 minutes. After 30 minutes, add chopped onion, jalapeños (or chosen peppers), minced shallot, and unpeeled garlic cloves to the same pan. Drizzle the vegetables with a little olive oil and return the pan to the oven for another 30 minutes, until everything is tender and starting to caramelize.
Step 2: Blend
Allow the roasted squash and vegetables to cool for 10–15 minutes. Use a spoon to scoop the squash flesh from its rind (discard the rind) and transfer the flesh and the other roasted vegetables into a large pot. Add 2 cups of vegetable broth, one 15-oz can of full-fat coconut milk, 4 fresh sage leaves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon apple cider vinegar. Blend the mixture with an immersion blender until smooth. If you don’t have an immersion blender, use a high-speed blender or food processor in batches.
Step 3: Simmer
Bring the blended soup to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 10–20 minutes. This final simmer allows the flavors to come together and the soup to thicken slightly. Taste and adjust seasoning as needed.
Is this Butternut Squash Soup Vegan?
Yes. This roasted butternut squash soup is naturally vegan when made with vegetable broth and coconut milk. It contains no dairy or animal products, making it suitable for plant-based diets.
Can you freeze roasted butternut squash soup?
Yes, this soup freezes well. Let the soup cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Leave some headspace for expansion, label with the date, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Storage
Refrigerator: Cool the soup completely, then store it in an airtight glass container for up to 5 days.
Reheat: Reheat individual portions in the microwave in a microwave-safe bowl for about 90 seconds, or reheat a larger batch on the stovetop over medium heat for 10–15 minutes, stirring occasionally.
More Butternut Squash Ideas
Butternut squash is versatile—try it in pressure-cooked recipes, hearty salads and bowls, or roasted with grains and greens. Its smooth puree also works well in muffins, quick breads, and sauces for added moisture and flavor.
Recipe: 30-Minute Spicy Butternut Squash Soup
Details
Author: Linley Richter
Prep: 15 mins | Cook: 1 hr | Total: 1 hr 15 mins | Servings: 6
Ingredients
- 1 large butternut squash, halved
- 1 medium white onion, diced
- 2 medium jalapeños (or poblano peppers for less heat)
- 1 shallot, minced
- 5 cloves garlic
- 2 cups vegetable broth
- 1 (15-oz) can full-fat coconut milk
- 4 fresh sage leaves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon apple cider vinegar
- Olive oil, salt and pepper to taste
Instructions
- Preheat oven to 400°F. Lightly oil a baking sheet or line it with parchment.
- Cut the butternut squash in half lengthwise and remove the seeds. Place cut-side down on the baking sheet and roast for 30 minutes.
- After 30 minutes, add the diced onion, jalapeños (or poblanos), shallot, and garlic to the same pan. Drizzle with olive oil and roast for another 30 minutes, until everything is tender and caramelized.
- Let the vegetables cool for 10–15 minutes. Scoop the squash flesh from the rind and transfer it, along with the roasted vegetables, to a large pot.
- Add the vegetable broth, coconut milk, fresh sage, nutmeg, and apple cider vinegar. Blend with an immersion blender until smooth. Alternatively, blend in batches in a high-speed blender and return to the pot.
- Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for 20–30 minutes. Adjust seasoning with salt and pepper. Serve hot, garnished with additional sage if desired.
Tips & Notes
- If you don’t have an immersion blender, use a high-speed blender or food processor, blending in batches and returning the soup to a pot to finish cooking.
- This recipe was slightly modified on 10/15/2019; the changes were minor and the technique remains the same.
- For a thinner soup, add more vegetable broth. For extra richness, substitute part of the broth with additional coconut milk.
Nutrition (approx.)
Calories: 197 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 12 g | Fiber: 3 g | Sugar: 3 g
Nutrition information is an estimate and should be used as a guideline only.
If you make this soup, consider sharing a photo and your preferred pepper choice—mild, medium, or spicy—so others can see how you adapted it. Enjoy!