Spicy Butternut Squash Soup
Warm up with a comforting bowl of Spicy Butternut Squash Soup, a vibrant blend of sweet, earthy, and bold flavors perfect for cool-weather meals. This creamy, dairy-free soup starts with roasted butternut squash enhanced by aromatic spices like cumin, coriander, and cinnamon, with a subtle kick from red chili flakes. A splash of velvety coconut milk adds richness, while fresh lime juice and cilantro provide a bright, zesty finish. With a quick prep time of just 15 minutes and only 40 minutes to cook, this easy recipe is ideal for busy weeknights or as a stunning starter for dinner parties. Packed with wholesome ingredients and naturally gluten-free, this soup is as nourishing as it is flavorful—perfect for serving with crusty bread or a simple salad.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons red chili flakes
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro
- 1 whole lime
Instructions
Peel the butternut squash, remove the seeds, and cut into 1-inch cubes.
Heat the olive oil in a large pot over medium heat.
Dice the onion and mince the garlic. Add both to the pot and sauté until the onion is soft, about 5 minutes.
Stir in the cumin, coriander, cinnamon, and red chili flakes. Cook for 1 minute, stirring constantly, to release the spices' aroma.
Add the cubed butternut squash to the pot and toss to coat in the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 25-30 minutes, or until the squash is tender.
Use an immersion blender to purée the soup directly in the pot, or carefully transfer it to a countertop blender and blend until smooth.
Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste.
Allow the soup to warm through over low heat for 5 minutes.
Ladle the soup into bowls and garnish with chopped cilantro and a squeeze of fresh lime juice.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4689 mg | 204% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 54.6 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4882 mg | 104% | |
*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.
