Spicy Butternut Squash Soup is one of my favorite recipes to make when the weather turns cool. I first tried making this soup after getting an abundance of squash from my local farmer’s market. The natural sweetness of butternut squash pairs beautifully with warming spices, and the touch of red chilli gives it an unexpected but delightful heat that’ll warm you right up.
About the Recipe
This soup strikes the perfect balance between sweet and spicy. It’s super easy to make – just chop, sauté, and blend. The ingredients are simple and easily available at any grocery store. You don’t need any fancy equipment – just a basic blender or immersion blender will do. It’s great for beginners but tastes like you’ve been cooking for years.
Why You’ll Love This Recipe
This soup is perfect for busy weeknights because it comes together in less than 30 minutes. It’s naturally creamy without using heavy cream, making it lighter than traditional cream soups. The spice level is adjustable – you can add more or less chilli to suit your taste. Plus, it’s a great make-ahead meal that actually tastes better the next day as the flavors develop more.
Spicy Butternut Squash Soup
Cooking Tips
– Cut the squash into equal-sized pieces for even cooking
– Don’t skip sautéing the onions – it adds depth to the flavor
– If the soup is too thick, add more vegetable stock
– Taste before adding salt at the end – your stock might already be salty
– Remove the seeds from the chilli if you want less heat
Serving and Storing Suggestions
Serves 4 people as a main course. Total prep and cooking time: 25-30 minutes. Store in an airtight container in the fridge for up to 3 days. The soup freezes well for up to 2 months. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- 1. Creamy Carrot and Ginger Soup
- 2. Spiced Pumpkin Soup
- 3. Sweet Potato and Red Pepper Soup
Nutrient Benefits
Butternut squash is packed with vitamins A and C, fiber, and antioxidants. It’s great for immune health and digestion. The cumin aids digestion, while garlic offers immune-boosting properties. This soup is naturally low in calories but high in nutrients, making it a healthy choice for any meal.
Spicy Butternut Squash Soup
Ingredients
- 350 to 400 gms Butternut Squash (peeled, chopped)
- 1 Onion (small, chopped)
- 1/2 tsp Garlic Paste
- 1 Red Chillies (finely chopped)
- 1/2 tsp Cumin Powder
- 2 cups Vegetable Stock
- 1 Bay Leaf (small)
- 2 tbsp Sour Cream
- Salt as per taste
- Black Pepper Powder as per taste
- Coriander Leaves (handful, chopped)
- 1 to 2 tsp Sunflower Oil
Instructions
- Heat oil in a pan over medium flame.
- Add the onions and chopped butternut squash.
- Saute for 3 to 4 minutes.
- Add the red chillies and garlic paste.
- Stir and cook for a minute.
- Add the cumin powder and cook for another 30 to 60 seconds.
- Add the vegetable stock, bay leaf and bring to a gentle boil.
- Cover the pan with a lid and simmer over low flame for 10 minutes or until the squash is soft.
- Discard the bay leaf and puree the mixture until smooth.
- Add half of the sour cream.
- Sprinkle salt and pepper powder.
- Pour into individual serving bowls.
- Garnish with coriander leaves and a swirl of sour cream.
- Serve warm.
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Frequently Asked Questions
Q: Can I make this soup less spicy?
A: Yes. You can reduce the amount of red chilli or remove it completely. The soup will still be flavorful thanks to the cumin and garlic. You could also add just a pinch of chilli powder instead of fresh chilli for more controlled heat.
Q: Can I use frozen butternut squash?
A: without a doubt. Frozen squash works great and saves prep time. No need to thaw – just add it straight to the pan. You might need to cook it for a few extra minutes until tender.
Q: What can I use instead of sour cream?
A: Plain yogurt makes a great substitute for sour cream. For a dairy-free version, try coconut cream or cashew cream. Each will give you that lovely creamy finish without changing the overall taste too much.
1 comment
nice