Spiced Up Butternut Squash Soup
Warm up with a bowl of rich and velvety Spiced Up Butternut Squash Soup, a fusion of creamy comfort and bold, aromatic spices perfect for any season. This soup transforms sweet butternut squash into a luscious, flavorful dish enhanced by hints of fresh ginger, smoked paprika, and a pinch of cayenne for a subtle heat. Low-sodium chicken broth lends depth, while a swirl of optional coconut milk adds indulgent creaminess. The fresh lime juice and cilantro brighten each spoonful, making this a balanced and irresistible meal. Ready in just under an hour, this easy-to-make soup is perfect for weeknight dinners or holiday gatherings. Garnish with red pepper flakes for an extra kick and serve with crusty bread for the ultimate cozy experience! Explore this one-pot wonder for a vibrant take on classic butternut squash soup.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 0.5 cup coconut milk (optional, for creaminess)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 0.25 teaspoon red pepper flakes (optional, for garnish)
Instructions
Peel, seed, and cube the butternut squash into 1-inch pieces. Set aside.
Heat olive oil and butter in a large pot over medium heat.
Dice the yellow onion and add it to the pot, sautéing for 5 minutes until it softens.
Mince the garlic and grate the fresh ginger. Add both to the pot, cooking for 1-2 minutes until fragrant.
Stir in the spices: ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the cubed butternut squash to the pot, stirring to coat it with the spices.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
Remove the pot from the heat and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender to purée.
Stir in the coconut milk (if using), salt, black pepper, and lime juice. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro and red pepper flakes for an extra kick, if desired.
Serve hot with crusty bread or your favorite toppings.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 27.2 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3326 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
