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Spicy butternut squash soup

This creamy and delicious soup is perfect for a weeknight meal. Made with roasted butternut squash and chili, it's an easy, spicy, comforting autumn dinner.
Prep Time10 mins
Cook Time20 mins
Course: Main Course, Soup
Cuisine: International
Keyword: butternut squash, chili
Servings: 3
Calories: 159kcal
Author: Tonje
Cost: Cheap




  • Preheat the oven to 200°C / 180°C fan / 400°F
  • Peel and dice butternut squash. Add to a baking tray and add chili powder, sage, thyme and a drizzle of oil. Combine and make sure that every piece of squash is coated.
  • Roast in the oven until the pieces start to soften. This will take about 15-30 minutes, depending on how big the chunks are. After about 10 minutes, add roughly chopped garlic, shallots and chili.
  • Roast until the butternut squash is soft and slightly golden on the edges. Remove it from the oven, and add the squash along with the other ingredients to a blender. If you don't have a blender that's large enough, add it all to a bowl and use a hand blender instead.
  • Blend until smooth and creamy. Taste the soup, and add more chili, salt or pepper if needed. Add more stock or water if you prefer a thinner consistency.
  • If you used warm stock, the soup might be suitable to serve immediately. If it's a bit too cold, add it to a saucepan and heat it for a few minutes.


You can store this soup in the fridge in an airtight container for up to 3 days. You can also freeze the soup for up to 3 months. Thaw and reheat in a saucepan, or in the microwave. 


Calories: 159kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 697mg | Potassium: 1057mg | Fiber: 7g | Sugar: 10g | Vitamin A: 27367IU | Vitamin C: 77mg | Calcium: 150mg | Iron: 3mg