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4.9 from 24 votes

Spicy Butternut Squash Soup

This spicy butternut squash soup is vegan, packed full of vegetables, hearty, and easy to make with roasted butternut squash. Enjoy with a slice of crusty bread for ultimate comfort food deliciousness! Gluten-free, ready in 45 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 226 kcal
Course: Soup
Cuisine: Vegan

Ingredients

  • 2 cups butternut squash peeled and chopped
  • 1 ½ tbsp olive oil
  • 1 medium red onion peeled and chopped
  • 1 large carrot peeled and chopped
  • 1 tick celery
  • 1 cup coconut milk from the can
  • 3 gloves garlic
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp Turmeric
  • 1 tsp paprika
  • ½ tsp salt
  • 1 fresh chilli pepper
  • ½ lemon juice of

Instructions

    Cup of Yum
  1. Prepare a baking tray by lining it with parchment paper and preheat the oven to 180 degrees C (350F).
  2. Spread the butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender.
  3. Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Drain the vegetables, but retain a cup of the vegetable cooking water.
  4. Transfer the vegetables and the butternut squash to a blender, also adding the vegetable cooking water, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Blend until smooth. You can also use an immersion blender to do this.
  5. Serve immediately with toasted bread and garnishes of your choice.

Notes

  • To store leftovers in the refrigerator, allow the soup to cool down fully, then store in an airtight container 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. 
  • To store leftovers in the refrigerator, allow the soup to cool down fully, then store in an airtight container 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. 
  •  
  • To freeze, allow the soup to cool down fully, and transfer either to stasher bags or freezer-friendly containers. Be sure to label the containers with the name of the recipe as well as the expiry date (you can keep this soup in the freezer for 2 months). When serving, allow to thaw in the fridge overnight, then reheat on the stove as instructed above.
  • To freeze, allow the soup to cool down fully, and transfer either to stasher bags or freezer-friendly containers. Be sure to label the containers with the name of the recipe as well as the expiry date (you can keep this soup in the freezer for 2 months). When serving, allow to thaw in the fridge overnight, then reheat on the stove as instructed above.

Nutrition Information

Calories 226kcal (11%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 12g (60%) Sodium 387mg (16%) Potassium 630mg (18%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 10898IU (218%) Vitamin C 28mg (31%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 12g 60%
Sodium 387mg 16%
Potassium 630mg 13%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 10898IU 218%
Vitamin C 28mg 31%
Calcium 71mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.