If you’re craving a dish that warms you from the inside out with bold, comforting flavors, you have to try this Roasted Butternut Squash and Chilli Soup Recipe. It’s a beautiful balance of sweet roasted squash and the gentle heat of fresh chili, all wrapped up in a silky, spiced broth that feels like a hug on a chilly day. This soup is incredibly satisfying whether served as a cozy starter or a light main, and the way the roasting deepens the natural sweetness of the squash makes every spoonful absolutely irresistible.
Ingredients You’ll Need
Gathering the right ingredients may seem simple, but each one plays a vital role in bringing out the rich, layered flavors of this soup. From the natural sweetness of the butternut squash to the smoky depth of the spices, these essentials create a harmonious blend you’ll love.
- 1 medium butternut squash, peeled and cubed: The star of the show, providing natural sweetness and creamy texture once roasted.
- 1 tablespoon olive oil: Helps roast the squash beautifully and sautés the veggies, adding subtle richness.
- Salt and pepper, to taste: Essential for seasoning at every stage to balance all the flavors.
- 1 medium onion, chopped: Adds a savory base that softens into sweetness as it cooks.
- 2 cloves garlic, minced: Infuses the soup with aromatic depth.
- 1 fresh red chili, deseeded and chopped: Gives the soup its spicy kick — adjust to your heat preference.
- 1 teaspoon ground cumin: Brings a warm, earthy note that complements the squash perfectly.
- 1/2 teaspoon smoked paprika: Adds a subtle smoky flavor that makes the soup truly stand out.
- 4 cups vegetable broth (or chicken broth): The flavorful liquid base that ties everything together.
- 1 tablespoon fresh lemon juice (optional): Brightens and lifts the soup’s flavors just before serving.
- 1/4 cup coconut milk or cream (optional): For an indulgently creamy finish that soothes the palate.
- Fresh coriander or parsley for garnish (optional): Adds freshness and a pop of color to the final presentation.
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). Spread the cubed butternut squash evenly on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, turning once halfway through, until the squash is tender and has those beautiful caramelized edges. This roasting step is crucial — it unlocks the natural sugars in the squash, giving your soup that rich, sweet foundation.
Step 2: Sauté the Aromatics
While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Toss in the chopped onion and cook it gently for about 5-7 minutes until it softens and becomes translucent. Then add the garlic and chopped red chili, cooking for another minute until you can really smell their fragrant, spicy aroma filling your kitchen. This step builds the savory heart of the soup.
Step 3: Toast the Spices
Sprinkle in the ground cumin and smoked paprika, stirring continuously for a minute or so. Toasting the spices helps release their essential oils, boosting the depth and complexity of your soup’s flavor profile without overpowering the rest.
Step 4: Combine and Simmer
Once the squash is perfectly roasted, add it to the pot with your sautéed onion, garlic, and chili. Pour in the vegetable broth and bring everything just to a gentle simmer. Let the soup meld together for 10 to 15 minutes so all the flavors can get wonderfully acquainted. This simmering stage ensures your soup is packed with harmony and richness.
Step 5: Blend to Perfection
Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If you don’t have one, carefully transfer the soup in batches to a blender. If the consistency feels too thick, simply add a splash more broth or a bit of water until it reaches your personal comfort level. This silky texture makes the Roasted Butternut Squash and Chilli Soup Recipe feel like pure comfort in a bowl.
Step 6: The Finishing Touches
To brighten the richness, stir in fresh lemon juice right before serving — it adds a lovely pop of acidity that balances the sweetness. For a creamier experience, swirl in some coconut milk or regular cream. These optional additions take the soup from delicious to downright indulgent.
Step 7: Serve and Enjoy
Ladle your finished soup into bowls and garnish with fresh coriander or parsley if desired. Pair it with crunchy crusty bread or crispy crackers for a meal that feels like a warm, satisfying hug.
How to Serve Roasted Butternut Squash and Chilli Soup Recipe
Garnishes
A sprinkle of fresh herbs such as coriander or parsley adds a burst of color and freshness, lifting the whole dish. For added texture, toasted pumpkin seeds or a drizzle of chili oil can introduce exciting contrasts that heighten the flavor experience.
Side Dishes
This soup pairs beautifully with rustic bread, garlic croutons, or even a crisp green salad to round out the meal. The hearty yet light nature of this soup means it can stand alone or be complemented by a variety of simple sides that enhance the overall dining experience.
Creative Ways to Present
Serve the soup in hollowed-out mini pumpkins or butternut squash for a charming autumnal presentation. You can also swirl different creams or yogurt on top in artistic patterns for a gourmet touch that will impress your guests and show off the vibrant color of the soup.
Make Ahead and Storage
Storing Leftovers
This Roasted Butternut Squash and Chilli Soup Recipe keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors tend to deepen overnight, making your leftovers just as delicious as the first serving.
Freezing
You can freeze the soup in individual portions for up to 3 months. To freeze, cool the soup completely, then transfer it to freezer-safe containers or bags. When you’re ready for a quick meal, simply thaw overnight in the fridge.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. To restore a silky texture, you can add a splash of broth or water if it thickened too much while stored. Avoid boiling to keep the delicate flavors balanced.
FAQs
Can I use a different chili if I don’t have fresh red chili?
Absolutely! You can substitute fresh chili with chili flakes or even a dash of cayenne pepper. Adjust the amount depending on your heat tolerance to keep that perfect kick.
Is it necessary to peel the butternut squash?
Yes, peeling the butternut squash makes for a smoother texture and better roasting. The skin can be tough and fibrous, so removing it ensures your soup is velvety and pleasant to eat.
Can I make this soup vegan?
Definitely. Use vegetable broth and coconut milk or a plant-based cream to keep it fully vegan. The natural sweetness and spices shine through whether or not you add cream.
What can I do if the soup is too spicy?
To mellow out the heat, stir in a little extra coconut milk, cream, or even a pinch of sugar or honey. These additions help balance out the chili’s intensity without compromising flavor.
Can this soup be served cold?
While traditionally served hot, this soup can be enjoyed chilled as a refreshing, spiced gazpacho-style dish. Just refrigerate it thoroughly and garnish with fresh herbs before serving.
Final Thoughts
This Roasted Butternut Squash and Chilli Soup Recipe is one of those dishes you’ll find yourself turning to again and again, especially when the seasons turn chilly and you need a little soul-warming comfort. It’s simple to make but packed with complex, satisfying flavors that feel like a genuine treat. I hope you enjoy making and sharing this recipe as much as I do — it truly is a cozy bowl of happiness!
Print
Roasted Butternut Squash and Chilli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Chilli Soup is a comforting and flavorful dish perfect for cooler days. Roasting the squash intensifies its natural sweetness which pairs beautifully with the smoky spices and a gentle kick of fresh chili. Finished with a touch of creaminess and brightness, this soup is both hearty and vibrant, ideal as a warming starter or a light main course.
Ingredients
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 fresh red chili, deseeded and chopped (adjust to taste for heat)
Seasonings and Spices
- 1 tablespoon olive oil (plus extra for roasting)
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Liquids and Garnishes
- 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 the squash is 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. Then add the minced garlic and chopped red chili, cooking for another minute until fragrant.
- Toast the Spices: Stir in the ground cumin and smoked paprika and cook for an additional minute to release their aroma.
- Combine and Simmer: Add the roasted butternut squash to the pot along with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Let it cook for 10-15 minutes to allow flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches using a countertop blender. If the soup is too thick, loosen with additional broth or water to achieve your preferred consistency.
- Finish the Soup: Stir in fresh lemon juice if using, to brighten the flavor. For richness, swirl in coconut milk or cream as desired.
- Serve: Ladle the soup into bowls and garnish with fresh coriander or parsley if desired. Serve alongside crusty bread or crackers for a complete meal.
Notes
- You can adjust the heat of the soup by adding more or less chili according to your preference.
- For a non-vegetarian version, substitute vegetable broth with chicken broth.
- Roasting the butternut squash enhances its natural sweetness and depth of flavor.
- Use an immersion blender for convenience and easy blending directly in the pot.
- Optional coconut milk or cream adds a luscious texture and richness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with crusty bread or a sprinkle of toasted seeds for added texture.
