Try this spicy butternut squash soup, that's made with roasted butternut squash and coconut milk, comforting and packed full of wholesome and hearty flavors. It's vegan and gluten-free, and ready in under 45 minutes!
I love hearty vegan soups with a side of crusty bread whenever I crave something comforting. Whether chunky or smooth, one-bowl meals get a yes from me. Whenever Fall rolls around and colder weather starts to settle in, soups start to make a regular appearance on my personal menu.
And this butternut squash soup is a personal favorite! I'm sure you will love it too, even if you're not usually a fan of butternut squash. This cozy, delicious recipe may just convince you otherwise!
This Vegan Butternut Squash Soup!
I don't have enough good things to say about this soup! Butternut squash is an amazing ingredient to use throughout the fall. In fact, I have an entire round-up of my favorite butternut squash recipes.
Besides being absolutely delicious, it's also loaded with healthy nutrients like vitamins A, C and E - plus antioxidants. These are linked with healthy vision, immune function, and heart health!
Despite the fact that it's budget-friendly (at least where I live), it's an incredibly versatile winter squash. You can use it in both sweet and savory recipes, from pies and porridge, to just roasting and eating it by itself.
But in my opinion, butternut squash at its best is roasted and blended into a smooth, creamy soup along with other wholesome ingredients.
And suddenly, you have vegan comfort food on the table in around 45 minutes. The addition of chili peppers gives this soup a very distinctive hint and significantly enhances the depth of flavor.
Ingredients You'll Need
- Butternut squash. The key ingredient! If I can find it at the supermarket, I use golden butternut squash because I find that it has the best texture and flavor.
- Olive oil. Perfect for roasting the squash!
- Red onion. I'd recommend using red, rather than white, onions because they result in the best depth of flavor.
- Carrots. One large carrot adds natural sweetness and body.
- Celery. Don't worry, this won't make the soup watery or bland!
- Coconut milk from a can. Use canned coconut milk, either full fat or reduced depending on your preference. Full fat results in a creamier soup. You can also substitute another plant based milk of your choice.
- Garlic. Three cloves, peeled. They go straight into the blender, so there's no need to mince them.
- Tomato paste. Just two tablespoons deepen the color and add a savory, slightly tangy backbone.
- Spices: cumin, turmeric, paprika, and salt.
- Fresh chili pepper. Which variety you use and the amount depends on the level of spice you want to achieve. Jalapeño, Poblano, and red chili peppers work well.
- Lemon juice. Lime juice works well too for a great finishing touch.
- Vegetable stock. You can use store bought or you can make your own homemade vegetable broth.
You will also need a baking sheet for roasting the squash, and a large non-stick saucepan or stock pot for cooking the veggies and soup. To blend the soup, you will need to transfer it to a high speed blender, or you can use an immersion blender for less mess!
How to Make a Roasted Spicy Butternut Squash Soup
First, prepare the butternut squash by removing the skin, seeds, and chopping into large chunks. Now, we can roast the butternut squash. Prepare a baking sheet by lining it with parchment paper, and preheat the oven to 350°F (180°C). Spread butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender.
Meanwhile, add the red onion, carrot and celery to a saucepan or stock pot and cook for around 15 minutes, until fully softened. Drain the vegetables of any liquid.
Transfer the vegetables and the butternut squash to a blender, also adding the vegetable broth, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chili pepper and lemon juice. Blend until smooth. You can also use an immersion blender to do this more easily!
Return the soup to the saucepan or stock pot and heat until fully warmed through.
Helpful Tips and Tricks
Blend on a lower speed for less time, if you want the soup to be a little bit chunkier.
Make sure to season generously, as this is the key to avoiding blandness. Taste as you go, and don't be afraid to add more spice!
This spicy butternut squash soup is best served garnished with a swirl of coconut milk or fresh herbs such as coriander or mint. And of course, crusty toasted bread makes the best side!
You can meal prep the butternut squash ahead of time by roasting a bigger batch and freezing it for later (see storage instructions below).
Variations
- Curried butternut squash soup. Swap the paprika for 2 teaspoons of mild curry powder and add a thumb-sized piece of fresh ginger to the blender. Finish each bowl with a squeeze of lime and a little chopped cilantro. If you love this direction, try our pumpkin curry soup too.
- Extra-creamy coconut version. Use a full 13.5-ounce can of full-fat coconut milk and cut the vegetable broth back to about ½ cup. Swap the lemon for lime juice, then top the soup with a drizzle of coconut milk and a handful of toasted coconut flakes for a rich, gently sweet, Thai-inspired bowl.
- Roasted red pepper. Roast two seeded, quartered red bell peppers on the tray alongside the squash, or add a cup of drained jarred roasted red peppers to the blender. The peppers make the soup a deeper sunset color and add a sweet, smoky edge that plays really well with the chili.
- Milder version for kids. Leave out the fresh chili entirely and use sweet (not hot) paprika. An extra splash of coconut milk rounds everything out, too. Grown-ups can add their own heat at the table with chili flakes, sliced fresh chili, or a few drops of hot sauce, so everyone gets the bowl they want from one pot.
Serving Ideas
Crusty bread is the classic partner here, and it's perfect for dunking. Toast thick slices of sourdough or a rustic loaf, rub them with a cut clove of garlic, and drizzle with olive oil. Soft vegan dinner rolls or a wedge of easy vegan cornbread are great for mopping up the last spoonful, too.
For a heartier meal, pair a bowl with a grilled cheese sandwich. Our maple sage apple and cheddar grilled cheese is a cozy fall match, and you can make it with your favorite vegan cheese and butter to keep the whole meal plant-based.
Toppings are where you can have some fun. Try a swirl of coconut milk or cashew cream, toasted pumpkin seeds or sesame seeds, thinly sliced fresh chili, chopped mint or cilantro, crunchy croutons, or a drizzle of chili oil for extra kick.
Storing & Freezing Instructions
Allow the soup to cool down fully, then store in an airtight container in the fridge for up to 4 days. To reheat, place in the microwave on 80% power for 1 ½ minutes in a microwave-safe bowl. Alternatively, reheat on the stove over a medium-high heat for around 10 minutes.
This soup also freezes really well! Allow the soup to cool down fully, and transfer to re-usable food storage bags or other freezer-friendly containers. Be sure to label the containers with the name of the recipe as well as the expiration date. You can keep this soup in the freezer for up to 2 months.
When serving, allow the soup to thaw in the fridge overnight, then reheat on the stove as instructed above.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. I like to serve it with gluten-free bread on the side, or a gluten-free bagel. Here is my recipe for gluten-free vegan bread, if you really want to be an overachiever. 😉
More Tasty Vegan Soups
If you love this butternut squash soup, be sure to check out these other delicious recipes:
- Vegan broccoli cheese soup
- Wild rice soup with jackfruit
- Chunky potato soup
- Vegetable rice soup with black beans
- Cheesy vegan potato leek soup
Let me know in the comments: what's your favourite soup to enjoy throughout the colder seasons? If you give this spicy butternut squash soup a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!
📖 Recipe
Equipment
- Immersion blender or regular blender
Ingredients
- 2 cups butternut squash, peeled and chopped
- 1 ½ tablespoon olive oil
- 1 medium red onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 stick celery
- 1 cup coconut milk, from the can
- 3 cloves garlic, peeled
- 2 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 fresh chilli pepper, stem removed, chopped (seeded for less heat)
- ½ lemon, juice of
- 1 cup vegetable broth, store bought or homemade stock
Instructions
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Spread the butternut squash cubes over the tray, drizzle with the olive oil and toss to coat. Roast for 30 minutes, until fork-tender.
- Meanwhile, place the red onion, carrot and celery in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for about 15 minutes, until fully softened. Drain, reserving 1 cup of the cooking water.
- Transfer the drained vegetables and roasted squash to a blender. Add the vegetable broth, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chili pepper and lemon juice. Blend until completely smooth, venting the lid and covering it with a towel since the ingredients are hot. You can also blend everything right in the saucepan with an immersion blender. If the soup is thicker than you like, blend in a splash of the reserved cooking water.
- Return the soup to the saucepan and warm over medium heat for 3 to 5 minutes, stirring, until heated through. Taste and adjust the salt and spice.
- Serve hot with toasted crusty bread and garnishes of your choice.
Video
Notes
Nutrition (estimated per serving)
Vickie Labanty says
Love the peper to make it spicie
Nancy Andres says
Can't wait to try this soup. It looks and sounds delicious. I pinned this post. Warm regards, Nancy Andres @ Colors 4 Health
Lisa Thompson says
I, too am a butternut squash fanatic, I added a lot of sage to this soup, as I love those two together, in fact, my favorite way to have BN squash. is with a simple brown-butter sage sauce, I am loving your site, especially the risotto recipes! thanks for posting them all. I will be back,
Lisa
Jim says
Best squash soup I’ve made, but only got 3 portions despite adding more liquids. 500ml lqds not enough
Zoe says
Really easy recipe and tastes incredible! Will be making this more often. Reminds me of what korma curry used to taste like (before going vegan)
Dave says
Always look at different soups for butternuts. The little hit of heat is spot on. Will be served with homemade artisan bread