If you’re craving a warming, vibrant soup that wraps comfort and a hint of spice into one bowl, this Roasted Butternut Squash and Chilli Soup Recipe is an absolute delight. The natural sweetness of roasted butternut squash combined with a gentle kick of fresh chili and fragrant spices creates a beautiful harmony of flavors and textures. It’s the kind of recipe that feels like a warm hug on a chilly day, yet is bright and lively enough to impress any soup lover. Simple ingredients transform into a luxurious, velvety soup that’s perfect for lunches, dinners, or whenever your soul needs a little culinary sunshine.
Ingredients You’ll Need
This soup’s magic comes from a handful of essential ingredients, each adding its own special note to the final dish. From the creamy butternut squash to the subtle heat of fresh chili, every element blends beautifully to create a balanced, flavorful soup that’s as pleasing to the eye as it is to the palate.
- Butternut squash: Peel and cube one medium squash for a naturally sweet, creamy base that roasts beautifully to deepen its flavor.
- Olive oil: Used for roasting and sautéing, it adds richness and helps develop those caramelized notes.
- Salt and pepper: Simple seasoning brings out all the vibrant flavors.
- Onion: One medium, chopped, for sweetness and depth when sautéed until soft.
- Garlic: Two cloves, minced, lend their aromatic warmth and complexity.
- Fresh red chili: Deseeded and chopped—adjust to taste to control the heat level.
- Ground cumin: Just a teaspoon adds lovely earthiness and a slight smokiness.
- Smoked paprika: Half a teaspoon gives a subtle smoky undertone that complements the butternut squash beautifully.
- Vegetable broth: Four cups, but chicken broth works too if you prefer a non-vegetarian option, providing the flavorful liquid base.
- Fresh lemon juice: Optional, but a tablespoon brightens the soup with a fresh, zesty finish.
- Coconut milk or cream: Optional quarter-cup for added creaminess and a touch of tropical flavor.
- Fresh coriander or parsley: For garnish, to add a fresh, herbal contrast.
How to Make Roasted Butternut Squash and Chilli Soup Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25 to 30 minutes until tender and caramelized, stirring once halfway through. This roasting not only softens the squash but brings out its natural sweetness and adds those delicious browned, nutty notes that are essential for this soup.
Step 2: Sauté the Vegetables
While your squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook it slowly for about 5 to 7 minutes until it becomes soft and translucent. This step is crucial for developing the flavor base, as gently cooking the onion enhances its sweetness and ensures there’s no harshness in the final soup.
Step 3: Add Garlic, Chilli, and Spices
Next, toss in the minced garlic and chopped fresh chili. Cook together for about a minute until fragrant, waking up your senses with that garlic-chili aroma. Stir in ground cumin and smoked paprika, letting the spices toast slightly in the pan for about a minute to release their vibrant aromas and deepen the soup’s flavor profile.
Step 4: Combine and Simmer
Once the squash is roasted, add it to the pot with the sautéed onion, garlic, chili, and spices. Pour in your broth and bring everything to a gentle simmer. Letting the soup cook for 10 to 15 minutes allows the flavors to meld perfectly, creating a harmonious blend you’ll taste in every spoonful.
Step 5: Blend the Soup
Use an immersion blender right in the pot to puree the soup until absolutely smooth and velvety. Alternatively, blend in batches using a traditional blender. If the soup feels too thick, don’t hesitate to add a splash more broth or some water to achieve your preferred consistency. This step is where the soup transforms into that luscious, creamy texture that makes it so comforting.
Step 6: Finish the Soup
For an extra pop of brightness, stir in some fresh lemon juice—this is optional but highly recommended to cut through the soup’s richness. If you’d like your soup to be even creamier, swirl in a little coconut milk or cream at this stage, which softens the spices and adds a touch of indulgence before serving.
How to Serve Roasted Butternut Squash and Chilli Soup Recipe
Garnishes
Fresh herbs like coriander or parsley aren’t just pretty decorations here; they bring a fresh, vibrant contrast that elevates the warmth and spice of the soup beautifully. A sprinkle of these herbs adds color and a refreshing herbal note that complements every bite.
Side Dishes
Serving this soup with crusty bread or crunchy crackers is a simple way to make the meal more filling. The bread helps soak up every last drop and adds texture that balances the soup’s creaminess. A simple side salad with crisp greens and a light vinaigrette can also brighten the meal wonderfully.
Creative Ways to Present
For a special touch, serve the soup in small, rustic bowls with a drizzle of coconut milk or cream swirled on top. You can also sprinkle some toasted pumpkin seeds or a dash of smoked paprika for added texture and a burst of flavor. Presenting the soup with edible flowers or microgreens can elevate it from simple comfort food to a stunning dish for company.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash and Chilli Soup can be stored in an airtight container in the refrigerator for up to 3 days. This makes it perfect for quick lunches or rewarming when you want something nourishing without fuss.
Freezing
This soup freezes beautifully, making it an excellent make-ahead option. Let it cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently.
Reheating
Reheat the soup on low to medium heat on the stove, stirring occasionally to heat evenly. Add a splash of broth or water if it has thickened too much. Avoid boiling vigorously to preserve the smooth texture and balance of flavors.
FAQs
Can I make this soup vegan?
Absolutely! Using vegetable broth and coconut milk keeps this Roasted Butternut Squash and Chilli Soup Recipe entirely plant-based. It’s rich, creamy, and flavorful without any animal products.
How spicy is the soup with the fresh red chili?
The chili adds a gentle warmth that can easily be adjusted. Removing the seeds softens the heat, and you can always add more or less chili depending on your spice tolerance.
Can I use canned butternut squash instead of fresh?
While fresh squash is best for roasting and flavor, canned can work in a pinch. The soup might be slightly less sweet and nutty, but you can compensate with a little extra spice and roasting the other ingredients well.
Is it possible to freeze the soup after adding coconut milk?
Yes, but coconut milk may separate during freezing and thawing. Give it a good stir when reheating to bring it back together, and the soup will regain its creamy texture.
What can I use if I don’t have smoked paprika?
If smoked paprika isn’t on hand, regular paprika or a pinch of chipotle powder can work as substitutes to add depth and a subtle smoky warmth to the soup.
Final Thoughts
This Roasted Butternut Squash and Chilli Soup Recipe has all the qualities that make a dish a favorite: it’s simple, flavorful, and comforting with a gentle kick that keeps every spoonful exciting. Whether you’re cozying up on a cool evening or serving friends, this soup is sure to bring smiles and warmth around your table. Don’t hesitate—grab your squash and give it a try; you might just find your new go-to soup that feels like a hug in a bowl.
Print
Roasted Butternut Squash and Chilli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
A comforting and flavorful roasted butternut squash and chili soup, featuring caramelized squash, aromatic spices, and a smooth, creamy texture. Perfect for a cozy meal, this recipe balances subtle heat with sweetness, enhanced by a hint of lemon and optional coconut milk for richness.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sautéed Vegetables and Spices
- 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
Soup Base and Finishing
- 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)
- 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, until tender and slightly caramelized.
- Sauté the Vegetables: While the squash roasts, 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. Add the garlic and chopped chili, cooking for a further minute until fragrant.
- Toast the Spices: Stir in the ground cumin and smoked paprika, cooking for one more minute to release their aromas.
- Combine and Simmer: Once the squash is roasted, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes to allow flavors to meld together.
- Blend the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender until smooth. Adjust the consistency by adding more broth or water if needed.
- Finish the Soup: Stir in fresh lemon juice for brightness, if using. For extra creaminess, swirl in coconut milk or cream. Mix well.
- Serve: Ladle the soup into bowls and garnish with fresh coriander or parsley. Serve warm alongside crusty bread or crackers for a complete meal.
Notes
- Adjust the chili amount based on your spice preference.
- For a non-vegetarian version, use chicken broth instead of vegetable broth.
- Coconut milk adds a subtle sweetness and creaminess but can be omitted or substituted with regular cream.
- Ensure the squash is well roasted for maximum flavor development.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals.
