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Spicy Roast Butternut Squash Soup Recipe

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Spicy roast butternut squash soup is perfect for those cold Autumnal days when you just want to feel all warm and cozy inside. Not only is it easy to make, it’s exquisitely delicious and freezable too!

Flat lay view of spicy roast butternut squash soup with a spoon in a blue bowl set on a blue plate with a dark blue linen napkin on the side. Set on a teal backdrop, there's also a board with sliced bread, a pot with croutons and two soup spoons in the background.

When I was a little girl, I only ate tomato soup. No other flavours. I know, boring right?! I’m pleased to say that I’ve branched out a little as I’ve grown up!

Front view of a bowl of spicy roast butternut squash soup with a hand holding up a spoon filled with soup above it set over a plate. There is a dark blue linen napkin, some books stacked up at the back, two halves of a butternut squash and some bread in the background. Set on a teal backdrop.

Butternut squash works so well in soups. When roasted, it gives a beautifully sweet and caramelised flavour that just can’t be replicated by other vegetables!

Flat lay view of a saucepan filled with spicy roast butternut squash soup and a hand reaching in with a spoon set on a blue plate with a deep blue linen napkin on the side. Set on a teal backdrop, there is also a bowl of soup, a pot of croutons, a board with sliced bread and stacked bowls with soup spoons inside in the background.

There’s also a delicate hint of rosemary, which gives a wonderful earthiness, and a chilli kick that’ll really warm your cockles!

As delicious as this soup is, sometimes I just want a ‘dump and leave’ kind of recipe – so I’ll use my slow cooker pumpkin soup recipe instead.

Distanced front view of someone holding half a butternut squash against a teal backdrop. There is a dark blue linen napkin scrunched up and a pot of croutons in the background.

How to make spicy roast butternut squash soup: simplified

  1. Mix cubed squash with chilli flakes, oil and seasoning. Bake for 15-20 mins.
  2. Add onion, garlic and rosemary and bake for 10 more mins.
  3. Blend with vegetable stock and cream until smooth.
  4. Enjoy!
Flat lay view of spicy roast butternut squash soup with a spoon in a blue bowl set on a blue plate with a dark blue linen napkin on the side. Set on a teal backdrop, there are a few chilli flakes and breadcrumbs scattered in the background.

Ingredients

Here’s everything you should know about the ingredients needed for this recipe…

  • Butternut Squash – A medium sized squash will do, no need to get crazy! Mine weighed about 1150g whole. You could also swap this for any other winter squash. (Spaghetti squash, pumpkin etc.)
  • Chilli – Chilli flakes are a great way to add a little heat to this beautiful soup, without the effort of chopping and deseeding!
  • Oil – I like to use olive oil as it adds a little flavour to the soup. You could also use any other savoury flavoured oils you have or even butter.
  • Onion – A medium sized yellow onion is just what you need. I personally wouldn’t switch for a red onion here but, if that’s all you have, it will still work.
  • Garlic – Nice large cloves please! None of those poxy little ones. We want some real FLAVOUR!
  • Rosemary – Fresh rosemary is 100% better than dried in this recipe. You can really taste it in the end result! Dried just doesn’t have that lasting fresh, earthy flavour that you want in a homemade soup.
  • Stock – I use Knorr stock pots as I find the flavour is incredibly good. Vegetable stock is best (especially for a vegetarian option) but you could also use chicken if that’s what you have.
  • Cream – If you’re going to do something wrong, do it right! Double (heavy) cream gives the best flavour here. If you really want to take it out, you can replace it with 100ml more stock.
Someone reaching in a saucepan of butternut squash soup with a metal soup spoon set against a teal backdrop. There are drips of soup down the side of the pan, half a butternut squash, a pot of croutons and a blue linen napkin in the backgtround.

Recipe tips

  • To peel a butternut squash, cut off the top and bottom. Then cut the fat bottom off the thinner neck. Stand both pieces upright and cut off the skin all the way round. Halve, scrape out the seeds then cut into cubes.
  • Don’t worry too much about the shape of your veggies, it will all be blended anyway!
  • Make sure you season the vegetables generously with salt and pepper before baking. It will taste better than if you just season the finished soup.
  • If you only like a little heat use 1/2 tsp of chilli flakes. If you like a nice kick, use 1 tsp. Like it hot? use 1.5 – 2 tsp!
  • Need a vegan/dairy free version? Switch out the cream for another 100ml of vegetable stock instead.
  • Is your soup too thick? Add a little more vegetable stock until it reaches your preferred consistency.
  • Use a really good blender. Otherwise it won’t become smooth, thick and velvety.
Flat lay view of spicy roast butternut squash soup with a spoon in a blue bowl set on a blue plate with a dark blue linen napkin on the side. Set on a teal backdrop, there's also a board with sliced bread, a pot with croutons, a squash and a pan with more soup in the background.

Spicy Roast Butternut Squash Soup – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 3.

  • 1 x Butternut Squash, peeled and cubed #
  • 1 tsp Chilli Flakes *
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • 1 x Onion, peeled and sliced
  • 3 x Garlic Cloves, peeled and roughly chopped
  • 1 tbsp Fresh Rosemary, chopped
  • 500ml (2 Cups + 1 tbsp) Vegetable Stock
  • 125ml (1/2 Cup) Double/Heavy Cream

#mine weighed 1150g/40.5 oz whole

*use 1/2 tsp for a hint of heat, 1 tsp for a nice kick, 1.5-2 tsp if you like it hot.

Essential equipment

  • Roasting Pan
  • Blender/Food Processor

Instructions

Preheat your oven to 190ºC/Fan 180ºC/374ºF then add the butternut squash (1 x peeled and cubed), chilli flakes (1 tsp), olive oil (2 tbsp) and a generous amount of salt and pepper to your roasting pan. Give it a really good mix through.

Butternut squash cubes in a roasting pan mixed with oil, chilli flakes and seasoning. Set on a kitchen worktop.

Then bake in your preheated oven for 15-20 mins until tender and just beginning to turn golden.

Roasted cubes of butternut squash that have been seasoned with chilli flakes in a roasting pan. Set on a kitchen worktop.

Now add in the onion (1 x peeled and sliced), garlic (3 x cloves peeled and roughly chopped), rosemary (1 tbsp chopped) and a little more salt and pepper. Stir until everything is evenly coated.

Cubes of butternut squash roasted with chilli flakes in a roasting dish. Sliced onion and garlic has been added to the pan. Set on a kitchen worktop.

Pop it back into the oven for 10 mins until the onions have softened and your kitchen is smelling amazing!

Meanwhile, make your vegetable stock (500ml | 2 Cups + 1 tbsp) if you haven’t already.

Cubes of roast chilli flake butternut squash, onion and garlic in a roasting pan. Set on a kitchen worktop.

Allow it to cool for 10-15 mins (as blending hot food can be a little dangerous) then add the cooked vegetables to a blender along with the vegetable stock and cream (125ml | 1/2 Cup). Blitz until very smooth.

You may need to do this in batches if your blender is small.

Spicy roast butternut squash ingredients in a blender set on a kitchen worktop.

Then… remember that your blender is absolutely terrible and batch it through the NutriBullet instead hahaha!

Blended spicy roast butternut squash in a glass bowl on a kitchen worktop.

Aaaah that’s better… smooth as velvet! Have a little taste and season with more salt and pepper if you think it needs it.

If you’re serving straight away, pop it into a saucepan to heat back up again.

Flat lay view of spicy roast butternut squash soup with a spoon in a blue bowl set on a blue plate with a dark blue linen napkin on the side. Set on a teal backdrop, there are a few chilli flakes and breadcrumbs scattered in the background.

How to store butternut squash soup

Store your soup covered in the fridge for up to 3 days, or you can freeze it for up to 3 months. Just allow to defrost thoroughly in the fridge then reheat in a saucepan.

A hand reaching in to slice a loaf of sourdough bread with a bread knife on a dark wood chopping board. All set against a teal backdrop, there's also half a butternut squash, a pot of croutons, a deep blue linen napkin, chilli flakes and breadcrumbs in the background.

Why do you roast squash before making soup?

Butternut squash is a very hard root vegetable. It lends itself well to roasting as it releases beautiful sweet and caramelised flavours in the process.

Roasting also substantially softens the texture, which makes for smooth and easy blending. Ideal for soups!

Front view of a bowl of spicy roast butternut squash soup with a spoon in it set over a plate. There is a dark blue linen napkin, some books stacked up at the back, two halves of a butternut squash and some bread in the background. Set on a teal backdrop.

Do you have to peel butternut squash for soup?

You don’t have to no. You could halve the squash, remove the seeds, bake as is then scrape it out the skin. However, this method will take much longer.

If you peel and cube the squash first, it’s far quicker to cook and you could be enjoying your soup much sooner!

Close up front view of someone holding half a butternut squash against a teal backdrop. There is a dark blue linen napkin scrunched up in the background.

What goes well with butternut squash soup?

You can’t beat bread and butter in my opinion! However, cheese on toast or a bacon sandwich would be an ideal dipper for butternut squash soup.

Someone stirring with a wooden spoon in a saucepan of butternut squash soup set against a teal backdrop. There are drips of soup down the side of the pan, half a butternut squash, a pot of croutons and a blue linen napkin in the backgtround.

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Flat lay view of spicy roast butternut squash soup with a spoon in a blue bowl set on a blue plate with a dark blue linen napkin on the side. Set on a teal backdrop, there are a few chilli flakes and breadcrumbs scattered in the background. A text overlay says "spicy roast butternut squash soup".

Have you made this recipe?

Have you made this comforting spicy roast butternut squash soup? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Flat lay view of spicy roast butternut squash soup with a hand reaching for a spoon in a blue bowl set on a blue plate with a dark blue linen napkin on the side. Set on a teal backdrop, there are a few chilli flakes and breadcrumbs scattered in the background.

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Front view of a bowl of spicy roast butternut squash soup with a spoon in it set over a plate. There is a dark blue linen napkin, two halves of a butternut squash and some bread in the background. Set on a teal backdrop.
Flat lay view of spicy roast butternut squash soup with a spoon in a blue bowl set on a blue plate with a dark blue linen napkin on the side. Set on a teal backdrop, there's also a board with sliced bread, a pot with croutons and a pan with more soup in the background.

Spicy Roast Butternut Squash Soup - Printable Recipe

Yield: 3
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Spicy roast butternut squash soup is velvety smooth with earthy flavours that will comfort your soul. A winter warming dish that will never disappoint!

Ingredients

  • 1 x Butternut Squash, peeled and cubed #
  • 1 tsp Chilli Flakes *
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • 1 x Onion, peeled and sliced
  • 3 x Garlic Cloves, peeled and roughly chopped
  • 1 tbsp Fresh Rosemary, chopped
  • 500ml (2 Cups + 1 tbsp) Vegetable Stock
  • 125ml (1/2 Cup) Double/Heavy Cream

Essential Equipment

  • Roasting Pan
  • Blender/Food Processor

Instructions

    1. Preheat your oven to 190ºC/Fan 180ºC/374ºF. Mix together the squash, chill flakes, olive oil and a generous helping of salt and pepper in your roasting pan.
    1. Bake for 15-20 mins until softened and just starting to brown.
    2. Add the onion, garlic, rosemary and season with more salt and pepper. Mix well.
    3. Bake for a further 10 minutes until everything is tender.
    4. Cool for 15 mins then tip the veggies into a blender along with the stock and cream. (You might need to do this part in batches.)
    5. Blend/process until very smooth. Taste and add more seasoning if required.

Notes

#mine weighed 1150g/40.5 oz whole

*use 1/2 tsp for a hint of heat, 1 tsp for a nice kick, 1.5-2 tsp if you like it hot.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 48mgSodium: 591mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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