1. How can I make butternut squash soup spicier?

To spice up your butternut squash soup, consider adding extra cayenne pepper or hot peppers like jalapeños or serranos. You can also incorporate red chili flakes for an added kick. If you want a more complex heat, try adding a dash of smoked paprika or even some chili paste.

2. Can I use other squash in this soup recipe?

Yes, you can easily swap butternut squash with other winter squashes, such as acorn, kabocha, or even pumpkin. Keep in mind that each squash has a slightly different texture and sweetness, but the recipe will still work beautifully with these alternatives.

3. How do I store leftover butternut squash soup?

Leftover butternut squash soup can be stored in an airtight container in the refrigerator for up to 5 days. If you'd like to keep it longer, you can freeze the soup in freezer-safe containers for 2-3 months. Just reheat and enjoy when you're ready!

4. Can I add protein to my butternut squash soup?

Absolutely! To make the soup heartier, you can add cooked chicken, turkey, shrimp, or even plant-based proteins like tofu or lentils. Adding protein makes it a more substantial meal, perfect for lunch or dinner.

Butternut Squash Soup – Creamy & Easy Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 3 pounds butternut squash, peeled and chopped (seeds removed); 1 large onion, chopped; 1 large bell pepper, chopped (use jalapeño peppers for a spicier version); 1 stalk celery, chopped; 5 cloves garlic, chopped; 2 tablespoons paprika (use hot paprika for more heat); 1 tablespoon fresh thyme; 1 tablespoon fresh rosemary; 1 teaspoon cayenne pepper; 1 teaspoon cumin; Salt and pepper to taste; 4 cups chicken stock (or vegetable stock for a vegetarian version); For garnish: toasted pepitas (optional), red chili flakes, fresh chopped parsley

Description

This butternut squash soup recipe is a creamy and flavorful comfort food that’s perfect for colder weather. With a blend of fresh vegetables, spices, and stock, this soup provides a rich, velvety texture and a naturally sweet flavor from the butternut squash. It’s quick to make and easily customizable to suit different tastes, making it a go-to dish for families and gatherings.

Ingredients

Scale

2 tablespoons olive oil
3 pounds butternut squash, peeled and chopped (seeds removed)
1 large onion, chopped
1 large bell pepper, chopped (use jalapeño peppers for a spicier version)
1 stalk celery, chopped
5 cloves garlic, chopped
2 tablespoons paprika (use hot paprika for more heat)
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 teaspoon cayenne pepper
1 teaspoon cumin
Salt and pepper to taste
4 cups chicken stock (or vegetable stock for a vegetarian version)
For garnish: toasted pepitas (optional), red chili flakes, fresh chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped butternut squash, onion, bell pepper, and celery. Season with a pinch of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables soften and begin to caramelize at the bottom of the pot.
Add the garlic, paprika, cayenne, cumin, thyme, and rosemary. Stir and cook for another 2 minutes to allow the spices to bloom.
Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat and let it simmer for 20 minutes, or until the vegetables are tender.
Blend the soup using an immersion blender until smooth, or transfer it to a blender or food processor and blend until creamy. Return the soup to the pot.
Taste and adjust the seasoning. Add more salt, pepper, or stock if necessary. For a thinner consistency, add more stock or water.
Let the soup simmer for an additional 5 minutes, then garnish with toasted pepitas, chili flakes, and fresh parsley before serving.

Notes

You can customize the soup’s spice level by adjusting the amount of cayenne pepper or adding a different hot pepper variety.
If you want a creamier texture, consider adding a swirl of heavy cream or coconut milk at the end.
This soup can be stored in the refrigerator for up to 5 days, or frozen for 2-3 months in airtight containers.
If you prefer a smoother soup, you can strain it after blending to remove any pulp.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 171
Sugar: 7g
Sodium: 186mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 6g
Cholesterol: 4mg