If you’re searching for the kind of cozy, soul-soothing meal that wraps you in warmth from the first spoonful, Roasted Butternut Squash and Chilli Soup is your ticket to pure comfort. This recipe takes sweet butternut squash, roasts it to golden perfection, and swirls it together with aromatic spices, a hint of coconut milk, and just the right amount of chilli heat. Whether you want an easy weeknight meal or a stunning soup for entertaining, this bowlful of sunshine delivers delicate balance, velvet texture, and a pinch of excitement in every bite.

Roasted Butternut Squash and Chilli Soup Recipe - Recipe Image

Ingredients You’ll Need

This soup shines with a handful of thoughtfully chosen ingredients, each playing a key role in flavor, color, or body. You’ll be amazed at how these simple staples, when treated just right, layer together to make Roasted Butternut Squash and Chilli Soup truly irresistible.

Butternut squash: The hero of the dish, its sweet creamy flesh gets even lovelier when it’s roasted.
Olive oil: Helps roast the squash to caramelized perfection and softens the aromatics in the pot.
Onion: Adds a savory backbone, giving the soup its rich, comforting undertone.
Garlic: Brings depth and mellow sharpness, perfectly balancing the squash’s sweetness.
Red chilli (or red pepper flakes): Gives that delightful kick — dial it up or down based on your heat preference.
Ground cumin: Lends earthiness and complexity, keeping the soup cozy without being overpowering.
Smoked paprika: Adds gentle smokiness that takes the soup from simple to spectacular.
Vegetable broth: Forms the flavorful base, tying all the ingredients together into a harmonious blend.
Coconut milk: Infuses creamy texture and a subtle sweetness that complements the roasted squash beautifully.
Salt and black pepper: Essential for bringing out every nuance of flavor in the soup.
Fresh cilantro or parsley (optional): A pop of fresh green as garnish, lifting both flavor and appearance.

How to Make Roasted Butternut Squash and Chilli Soup

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F. Toss the peeled, cubed butternut squash with half of the olive oil, a sprinkle of salt, and a crack of black pepper. Spread it all out in a single layer on a baking sheet so the cubes caramelize rather than steam. Roast for 25 to 30 minutes, flipping once, until they’re fork-tender and tinged with golden edges for the flavor-packed base of your Roasted Butternut Squash and Chilli Soup.

Step 2: Sauté the Aromatics

While the squash is roasting, heat the rest of the olive oil in a large soup pot over medium heat. Add the chopped onion and cook gently, stirring often, until it turns soft and translucent, about five minutes. Toss in the minced garlic, chopped red chilli (or red pepper flakes), cumin, and smoked paprika, then stir for 1 more minute. You’ll know it’s ready when your kitchen smells absolutely heavenly.

Step 3: Add Roasted Squash and Simmer

Once the butternut squash has finished roasting, scoop it straight into the pot with the aromatic mixture. Pour in the vegetable broth and stir everything together. Bring the soup to a gentle simmer and let it bubble away for about 10 minutes, giving the flavors time to meld.

Step 4: Purée for Creaminess

Remove the pot from the heat and grab your immersion blender (or carefully transfer the soup to a countertop blender in batches). Whiz everything together until silky smooth. This step is where Roasted Butternut Squash and Chilli Soup transforms from chunky to luxurious—take your time for that perfect creamy texture!

Step 5: Stir in Coconut Milk and Finish

Gently stir in the coconut milk, saving a little extra for drizzling if you’d like a lovely swirl on top. Give the soup a taste and adjust the salt and pepper as needed — every batch of squash is a little different, so make it perfect for you. Warm through gently over low heat, then serve immediately, garnished with fresh herbs and a generous drizzle of coconut milk.

How to Serve Roasted Butternut Squash and Chilli Soup

Garnishes

Every bowl of Roasted Butternut Squash and Chilli Soup is an invitation to get creative with toppings. A swirl of coconut milk adds a creamy contrast, while a scatter of chopped cilantro or parsley brings freshness and color. Cracked black pepper and a pinch of red pepper flakes will please those who love a touch of extra heat. For crunch, try roasted pumpkin seeds or buttery croutons. The right garnish turns a comfort classic into a dinner party centerpiece.

Side Dishes

For a complete meal, pair your soup with thick slices of crusty sourdough bread, a warm baguette, or toasted ciabatta to soak up every last drop. If you’d like something lighter, a crisp green salad tossed with tangy vinaigrette complements the sweet and spicy notes. A side of roasted chickpeas or a herby flatbread can also add an adventurous twist alongside this vibrant soup.

Creative Ways to Present

Level up the presentation by serving Roasted Butternut Squash and Chilli Soup in individual mugs for a cozy starter at a dinner party or autumn gathering. For a special touch, hollow out a mini pumpkin or squash and ladle the soup right into it—guests will love the playful, seasonal look. Or, try layering the soup with a dollop of herb yogurt or crème fraîche and a handful of microgreens for restaurant-level flair at home.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Roasted Butternut Squash and Chilli Soup in an airtight container in the fridge. It will keep beautifully for up to four days, making it the perfect solution for busy weekday lunches or heat-and-eat suppers. The flavors deepen and become more complex as it rests, so it’s just as delicious, if not even more satisfying, the next day.

Freezing

This soup is a meal-prepper’s dream because it freezes like a champ! Simply portion into freezer-safe containers or resealable bags, leaving a bit of room for expansion, and freeze for up to three months. When you’re ready for a batch of instant comfort, leave it to thaw overnight in the fridge or gently heat straight from frozen if you’re in a rush.

Reheating

To reheat, simply pour the soup into a saucepan and warm over medium heat, adding a splash of water or extra coconut milk if it seems too thick. Stir occasionally and heat until piping hot throughout. If reheating from frozen, start on low until it has thawed, then increase the heat slightly. Be sure to stir gently to preserve that velvety texture.

FAQs

Can I make Roasted Butternut Squash and Chilli Soup without coconut milk?

Absolutely! If you prefer to skip coconut milk, swap in cashew cream, oat milk, or even a splash of regular cream for a slightly different but equally delicious finish. The goal is just to add extra creaminess to balance the spices and roasted squash.

Can I use pre-cut squash to save time?

Yes, using pre-cut butternut squash is a fantastic shortcut. Just make sure the cubes are fresh and not too small, as they can cook more quickly. Roasting brings out the flavor, so don’t skip that step!

Is this soup very spicy?

The heat level is totally customizable. One fresh red chilli or a quarter teaspoon of red pepper flakes gives gentle warmth, but feel free to use less or more based on your spice preference. You can even top each serving with extra chilli flakes for those who like it hot.

Can I blend the soup in advance?

Definitely! You can prepare and puree Roasted Butternut Squash and Chilli Soup ahead of time, then stir in the coconut milk just before serving for the freshest flavor. It reheats beautifully, so it’s a host’s best friend for make-ahead menus.

What can I do with leftovers?

Leftover soup makes a brilliant sauce for cooked grains, pasta, or even as a base for a grain bowl. It also works as a nutritious lunch in a thermos or can be frozen for a rainy day when you need warming up in a hurry.

Final Thoughts

I hope you’ll invite Roasted Butternut Squash and Chilli Soup into your kitchen very soon—it’s the kind of recipe that quickly becomes a favorite, loved for its cozy flavors and effortless style. Whether you’re feeding yourself or a whole table of friends, this soup is a guaranteed way to spread warmth and good cheer, one bowl at a time.

Roasted Butternut Squash and Chilli Soup Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

Warm up with a bowl of this cozy and flavorful Roasted Butternut Squash and Chilli Soup. Creamy butternut squash is roasted to perfection, then blended with aromatic spices and coconut milk for a satisfying vegan and gluten-free dish.

Ingredients

Scale

For the roasted squash:

1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
1 tablespoon olive oil
Salt and black pepper to taste

For the soup:

1 small onion, chopped
2 garlic cloves, minced
1 red chilli, deseeded and finely chopped (or 1/4 teaspoon red pepper flakes)
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
4 cups vegetable broth
1/2 cup coconut milk (plus extra for drizzling)
Fresh cilantro or parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Roast the butternut squash: Toss the butternut squash cubes with half the olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 25–30 minutes, or until tender and lightly caramelized.
Prepare the soup base: Heat the remaining olive oil in a large pot. Add onion and cook until soft. Stir in garlic, chilli, cumin, and smoked paprika. Add the roasted squash and vegetable broth. Simmer for 10 minutes.
Blend the soup: Use an immersion blender or transfer to a blender to puree the soup until smooth. Stir in coconut milk, season with salt and pepper, and warm through.
Serve: Ladle the soup into bowls, drizzle with coconut milk, and garnish with herbs.