Spicy Winter Squash Soup
Warm up your winter evenings with this silky and flavorful Spicy Winter Squash Soup, a comforting bowl packed with roasted butternut squash, aromatic spices, and a creamy coconut milk base. This recipe takes the natural sweetness of oven-roasted squash and pairs it with a bold blend of cumin, coriander, smoked paprika, and a hint of cayenne for subtle heat. Finished with fresh cilantro and crunchy pumpkin seeds, this gluten-free and vegan soup is as visually vibrant as it is delicious. Perfect for cozy dinners or holiday starters, it’s ready in just an hour and serves up a healthy dose of seasonal goodness.
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Recipe Information
Ingredients
- 1 large butternut squash
- 3 tablespoons olive oil
- 1 medium yellow onion
- 1 medium carrot
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place the halves cut-side down on a baking sheet. Roast in the oven for 30–35 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat.
Dice the yellow onion and carrot, and add them to the pot. Cook for 5–7 minutes, stirring occasionally, until the onion is translucent and the carrot is softened.
Mince the garlic cloves and add them to the pot. Cook for an additional 1 minute, stirring frequently, until the garlic is fragrant.
Once the squash is finished roasting and cool enough to handle, scoop out the flesh and add it to the pot with the vegetables.
Stir in the cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to toast the spices and enhance their flavors.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to allow the flavors to meld.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree, then return the soup to the pot.
Stir in the coconut milk and adjust seasoning with additional salt or pepper, if needed. Heat gently over low heat without letting it boil.
Serve the soup hot, garnished with fresh cilantro and pumpkin seeds, if desired.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 15.8 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1498 mg | 32% | |
*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.
