This spicy butternut squash soup recipe is very easy and I make it on regular basis as it does not require much stove slaving.
You will love it as you can pop the butternut squash in the oven and go on with my day.
Overall it takes little time to make and very limited effort too.

This spicy butternut squash soup is very filling. It is easy to make and goes well with pieces of fried bacon or roasted pumpkin seeds as garnish.

I always recommend using organic ingredients but if you don’t have any use what you have!

when using non-organic butternut squash always remove the skin

When using non-organic butternut squash, I highly recommend avoiding eating the skin. It often contains most of the pesticide. Try to scoop out the flesh and discard the skin after roasting the butternut squash.

Otherwise with organic butternut squash you can just blend the whole thing with the skin on, you will add more vitamins to your meal plus it will save you a bit of work.

This spicy soup is fantastic autumn warming and grounding meal. Butternut squash is great source of fiber, vitamin A and just 1/2 cup of butternut squash offers nearly half of your daily requirement for vitamin C.

Butternut squash is technically a fruit and it grows above the ground. Despite all that it is considered to be a grounding vegetable like all the squashes and pumpkins. 

Sprinkle some roasted pumpkin seeds over it, or alternatively try some fried bacon to add extra crunch. 

This soup is definitely one of the easiest soup to make. Even despite the longer time it takes to roast the squash it actually takes very little time to prepare. All you need to do is to cut, de-seed and season the squash, place it in the oven. Blend it with hot stock and the seasoning when its roasted.



Spicy organic butternut squash soup served in white bowl placed on wooden board with sprinkle of chilli on the side

Spicy Butternut Squash Soup

  • Author: Arleta
  • Prep Time: 15 min
  • Cook Time: 70 min
  • Total Time: 85 min
  • Yield: 2 portions 1x



1 butternut squash

1/8 tsp chilli powder

4 cups vegetable stock

2 tbsp virgin olive oil

salt and pepper


half of butternut squash drizzled in th eolive oil a dn sprinkled with salt and pepper inside a glass baking tray

1. Preheat the oven to 200 C/180 fan/6 Gas

2. Wash your butternust squash, cuit it into half, lenght wise, scoop out the seeds.

3. Spread the olive oil on all the surface of the butternutsquash, sprinkle salt and pepper and place on the baking tray.

4. Place the baking tray with butternut squash inside the oven and bake for 70min.

5. When the butternut squash is roasted it will be soft and you should be able to easily put fork through it.

6. Heat up your stock in a pot, transfer to blender.

7. Scoop out the butternut squash into the blender, add chilli powder and salt to taste.

8. Blend all toghether until smooth and serve!


If you are using organic butternut squash and you have hogh power blender, after baking roughly chop the squash and blend with skin on to preserve even more vitamins.


  • Serving Size: 2 cups
  • Calories: 236
  • Sugar: 8.6g
  • Fat: 18.3g
  • Saturated Fat: 6g
  • Carbohydrates: 28.7g
  • Protein: 2.1g

Keywords: soup, butternut squash, roasted squash, spicy soup


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