Spicy Butternut Squash Soup Recipes

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SPICY BUTTERNUT SQUASH AND CARROT SOUP

This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great with toasted bread.

Provided by AriannaHajnal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12



Spicy Butternut Squash and Carrot Soup image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
  • Roast in the preheated oven until vegetables are soft, about 20 minutes.
  • Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
  • Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 47 g, Cholesterol 0.3 mg, Fat 7.8 g, Fiber 9.4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 687.7 mg, Sugar 10.3 g

1 medium butternut squash, peeled and cut into 2-inch cubes
3 carrots, peeled and cut into thirds
2 tablespoons olive oil, divided
1 tablespoon curry powder
2 teaspoons chili powder
2 teaspoons coarsely ground black pepper
1 pinch salt
½ medium yellow onion, chopped
1 habanero pepper, seeded and chopped, or more to taste
4 cloves garlic, diced
4 cups water, or more to taste
2 cubes chicken bouillon

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!

Provided by JohnSned

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14



Thai Inspired Spicy Curry Butternut Squash Soup image

Steps:

  • Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
  • Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.3 g, Cholesterol 0.2 mg, Fat 11.1 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 6.7 g, Sodium 310 mg, Sugar 4.6 g

2 tablespoons olive oil
2 chili moritas, or more to taste
1 large white onion, diced
5 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons red curry paste, or to taste
1 tablespoon smoked paprika
1 large butternut squash - peeled, seeded, and diced
1 quart chicken stock
1 quart water
1 (14 ounce) can coconut milk
2 bay leaves

SPICY BUTTERNUT SQUASH SOUP

Make and share this Spicy Butternut Squash Soup recipe from Food.com.

Provided by ashley_will

Categories     Onions

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10



Spicy Butternut Squash Soup image

Steps:

  • Peel and seed the squash and cut into small chunks.
  • Place the squash, chopped onion, and carrots into a large pot with the cayenne pepper,salt, garlic, and chicken broth.
  • Cook on medium heat until the soup comes to a rapid boil. Turn heat to low and let simmer uncovered for 35-45 minutes until the squash is soft.
  • Place the soup into a food processor or blender and puree until smooth and creamy.
  • Return the soup to the pot and whisk in the butter and the condensed milk until fully mixed.
  • Add sour cream dollop if desired.
  • Serve warm to hot in medium sized soup bowls.
  • This soup can be frozen and reheated as well.

Nutrition Facts : Calories 77.8, Fat 0.7, SaturatedFat 0.1, Sodium 2369.4, Carbohydrate 18.1, Fiber 3.4, Sugar 4.5, Protein 2.6

2 lbs butternut squash, seeded and peeled
1 cup peeled diced sweet onion
2 medium carrots, peeled and chopped
4 fresh garlic cloves, finely chopped
2 tablespoons cayenne pepper
3 (14 ounce) cans fat free chicken broth
2 tablespoons fat free butter substitute (no trans fat)
2 tablespoons salt
1/2 cup fat-free sweetened condensed milk
light sour cream, a dollop as a garnish (fat free or light) (optional)

SPICED BUTTERNUT SQUASH SOUP

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15



Spiced Butternut Squash Soup image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

SPICY BUTTERNUT SQUASH SOUP

Healthy and delicious. Try this spicy soup for a different take on a traditional autumn favorite. Make lots and freeze! Puree if you please.

Provided by osbornsc

Categories     Vegetable

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 13



Spicy Butternut Squash Soup image

Steps:

  • Heat oil.
  • Add onions.
  • Cook until translucent.
  • Add jalapenos through carrots.
  • Cook -turning frequently- until all veggies are glossy.
  • Add stock through cumin.
  • Bring to boil and simmer 20 minutes.
  • Add salt and pepper to taste.
  • Garnish with extra chopped cilantro.

Nutrition Facts : Calories 175.8, Fat 0.9, SaturatedFat 0.2, Sodium 26.7, Carbohydrate 37.3, Fiber 9.7, Sugar 5.5, Protein 8.3

2 tablespoons chili oil
1 whole white onion, coarsely chopped
4 -6 jalapenos, minced
4 garlic cloves, crushed
1 red bell pepper, chopped
2 (16 ounce) cans black beans, rinsed
4 carrots, chopped
36 ounces organic vegetable stock
1 butternut squash, roasted and pureed
1 (16 ounce) can pumpkin puree
1 bunch cilantro, chopped
2 tablespoons ground cumin
salt and pepper

INSTANT POT® SPICY BUTTERNUT SQUASH SOUP

This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11



Instant Pot® Spicy Butternut Squash Soup image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  • Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
  • Stir in heavy whipping cream.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 18.7 g, Cholesterol 54.3 mg, Fat 17.5 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 9.5 g, Sodium 790.8 mg, Sugar 7.2 g

1 tablespoon olive oil
1 onion, diced
2 cloves garlic
1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
5 cups vegetable broth
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon curry powder
1 cup heavy whipping cream

SPICY BUTTERNUT SQUASH SOUP

A spicy and warming soup, great for when its cold outside!

Provided by antonellafood

Time 1h20m

Yield Serves 8

Number Of Ingredients 0



Spicy butternut squash soup image

Steps:

  • Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
  • Add all the remaining ingredients apart from the stock.
  • Saute the vegetables for 2 minutes until they are fully coated in the spices.
  • Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
  • Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
  • Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

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