Best Spicy Butternut Squash Soup Recipes

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

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.

SPICY BUTTERNUT SQUASH AND CARROT SOUP

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.

SPICY ROASTED BUTTERNUT SQUASH, PEAR, AND BACON SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
• Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
• Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
• Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
• Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
• Puree the soup in a blender or food processor in small batches.
• Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

BUTTERNUT SQUASH AND SPICY SAUSAGE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
• Place the butternut squash into the prepared baking dish, cut side down.
• Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
• Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
• Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
• Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
• Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

INSTANT POT® SPICY BUTTERNUT SQUASH SOUP

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.

SPICY BUTTERNUT SQUASH SOUP WITH BLACK BEANS, RED BELL PEPPER, A

Steps:

• Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
• While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
• As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
• While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.

SPICY BUTTERNUT SQUASH SOUP

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!

SOUP ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SEEDS

Steps:

• 1. Preheat the oven to 400°. Slice the squash in half lengthwise, scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp. Reserve the seeds. Use a sharp knife to score the neck portion of the squash several times, then rub the flesh with olive oil and season with salt. Roast the squash cut side down on a baking sheet until tender and lightly caramelized, about 1 hour.
• 2. In a colander, rinse the reserved seeds and dry with paper towels. Place on a sheet pan and toast in the oven for 5 minutes, until golden and fragrant. In a small bowl, whisk together the melted butter, cayenne pepper, cinnamon and a large pinch of salt. Toss the seeds in the mixture and set aside.
• 3. In a medium stockpot set over medium heat, heat about a tablespoon of vegetable oil. Add the onions, carrots, celery and jalapeño, if using, and cook, stirring often, until tender, about 10 minutes. Add the maple syrup and cook, stirring frequently, until the syrup is reduced by two-thirds, about 5 minutes. Remove the stockpot from the heat and set aside.
• 4. When the squash is done, remove it from the oven and allow it to cool briefly. Remove the squash flesh from the skin and mix it into stockpot with the onion and carrot mixture. Return the stockpot to the stove. Turn the heat to medium, add the chicken stock and cream, bring to a simmer and cook for 10 minutes. Carefully transfer the soup to a blender and blend until smooth OR Use a immersible blender which is much easier in the cooker, without the chance of spilling. Season with the cider vinegar and salt. Serve soup hot with apple, cilantro and toasted seeds.

SPICY BUTTERNUT SQUASH SOUP WITH LIME CROUTONS

Steps:

• Heat a large saucepan over medium heat, add the oil and when shimmering, add the scallions, bay leaves and cumin, and cook until softened about 3 minutes. Add the carrots, tomato paste and chipotle, and cook stirring until the carrots brown about 8 minutes.
• Raise the heat to high and stir in the potatoes and squash, making sure they are well coated with the paste. Season with 1 tablespoon salt and freshly ground black pepper, to taste. Cook for about 5 minutes more. Pour in the broth and bring to a boil. Adjust the heat to maintain a gentle simmer, cover, and cook until the potato and the squash are tender, about 15 minutes. Remove and discard the bay leaves. Puree the soup until smooth with an immersion blender, or cool slightly and puree, in batches. in a jar blender. Keep warm.
• Meanwhile, heat a medium skillet over medium-high heat. Add the butter, and when melted, stir in the bread cubes. Cook, tossing frequently, until golden brown, about 7 minutes. Sprinkle with lime zest and drizzle with the lime juice. Season with salt, to taste, and continue to toss and cook for another minute. Ladle the soup into serving bowls and scatter the croutons on top before serving.

SPICY BUTTERNUT SQUASH AND LENTIL SOUP

Steps:

• Peel and chop squash into small cubes.
• put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
• add sugar and water and cook for 20 minutes.
• add salt and lemon juice and cook for 5 minutes.
• blend until smooth and serve hot with bread.
• OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.

GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM

Steps:

• Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool. In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk. Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt. Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve. MAKE AHEAD The soup can be refrigerated for up to 2 days. Reheat gently, adding a little chicken stock to thin the soup.

SPICY BUTTERNUT SQUASH SOUP

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.

ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SEEDS

Steps:

• 1. Preheat the oven to 400°. Slice the squash in half lengthwise, scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp. Reserve the seeds. Use a sharp knife to score the neck portion of the squash several times, then rub the flesh with olive oil and season with salt. Roast the squash cut side down on a baking sheet until tender and lightly caramelized, about 1 hour. 2. In a colander, rinse the reserved seeds and dry with paper towels. Place on a sheet pan and toast in the oven for 5 minutes, until golden and fragrant. In a small bowl, whisk together the melted butter, cayenne pepper, cinnamon and a large pinch of salt. Toss the seeds in the mixture and set aside. 3. In a medium stockpot set over medium heat, heat about a tablespoon of vegetable oil. Add the onions, carrots, celery and jalapeño, if using, and cook, stirring often, until tender, about 10 minutes. Add the maple syrup and cook, stirring frequently, until the syrup is reduced by two-thirds, about 5 minutes. Remove the stockpot from the heat and set aside. 4. When the squash is done, remove it from the oven and allow it to cool briefly. Remove the squash flesh from the skin and mix it into stockpot with the onion and carrot mixture. Return the stockpot to the stove. Turn the heat to medium, add the chicken stock and cream, if using, bring to a simmer and cook for 10 minutes. Carefully transfer the soup to a blender and blend until smooth. Season with the cider vinegar and salt. Serve soup hot with apple, cilantro and toasted seed

SWEET & SPICY LENTIL & BUTTERNUT SQUASH SOUP

Steps:

• Prep time: 30 minutes Cook time: 30 minutes Total time: 60 minutes Steps 1. Rinse the cup of lentils in a sieve/colander under cold running water. Set Aside to drain. 2. Heat 2 tbsp. of olive oil in a large sauce pan. 3. Add the chopped garlic, onions, carrots and celery over medium heat until softened. 4. Add all of the spices, cumin, coriander, chili powder, tumeric, and curry powder to the mixture. 5. Cook and stir well for about a minute until everything is coated. The smell of the spices will start to make you hungry at this point. 6. Add in the cup of lentils and mix until everything is coated with the garlic/veggie/spice mixture. 7. Peel and chop the butternut squash into small bite size pieces, add to the mixture along with 9 cups of water. 8. Increase the heat to HIGH and bring to a rolling boil. 9. Once it has come to a boil, reduce to medium-low heat and simmer covered for 20-30 minutes or until the squash and lentils have softened. 10. Stir occassionally to allow for even cooking. 11. Using the back of a wooden spoon squash some of the butternut squash along the side of the sauce pan...this will make the soup thicker and richer....If you have a potato masher just smash very easily. You dont want the soup to be totally liquified. 12. Season at the end with some freshly ground black pepper (and you can add salt to taste...)

"FARM FRESH" SWEET & SPICY LENTIL & BUTTERNUT SQUASH SOUP

Steps:

• Prep time: 30 minutes Cook time: 30 minutes Total time: 60 minutes Steps 1. Rinse the cup of lentils in a sieve/colander under cold running water. Set Aside to drain. 2. Heat 2 tbsp. of olive oil in a large sauce pan. 3. Add the chopped garlic, onions, carrots and celery over medium heat until softened. 4. Add all of the spices, cumin, coriander, chili powder, tumeric, and curry powder to the mixture. 5. Cook and stir well for about a minute until everything is coated. The smell of the spices will start to make you hungry at this point. 6. Add in the cup of lentils and mix until everything is coated with the garlic/veggie/spice mixture. 7. Peel and chop the butternut squash into small bite size pieces, add to the mixture along with 9 cups of water. 8. Increase the heat to HIGH and bring to a rolling boil. 9. Once it has come to a boil, reduce to medium-low heat and simmer covered for 20-30 minutes or until the squash and lentils have softened. 10. Stir occassionally to allow for even cooking. 11. Using the back of a wooden spoon squash some of the butternut squash along the side of the sauce pan...this will make the soup thicker and richer....If you have a potato masher just smash very easily. You dont want the soup to be totally liquified. 12. Season at the end with some freshly ground black pepper (and you can add salt to taste...)

SPICY BUTTERNUT SQUASH SOUP

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.

SPICY BUTTERNUT SQUASH SOUP

Steps:

• 1. Preheat oven to 400 degrees. Prepare shallow baking pan by covering w/ foil. Split the squash lengthwise, scrape out the seeds and strings, rub olive oil on the "meat" side of the squash and place face down on the foil. Poke some holes in the skin w/ a fork. Bake 45 min. to 1 hour, until tender. Allow to cool, then use an ice cream scoop to scoop out the meat of the squash into a bowl and set aside.
• 2. Sauté onion, celery and carrots in unsalted butter and/or olive oil until just becoming soft, add garlic and sauté a few minutes more
• 3. Use a potato masher on the squash, add to soup pot, add chicken stock to desired thickness, and fresh thyme. Bring to a simmer, add desired amount of chiles in adobo sauce and allow to simmer until everything is soft. I added one entire can of the chiles, left chiles whole and then pulled them out once they had plumped up and released their flavor. This left the soup quite spicy.
• 4. Use immersion blender to make a smooth consistency, or blend in standard blender in batches. Season w/ sea salt and freshly ground black pepper to taste.
• 5. Garnish w/ crumbled goat cheese to provide the perfect counterbalance for the heat.

SPICY CHICKPEA AND BUTTERNUT SQUASH SOUP

Steps:

• Heat a stockpot over medium high heat.
• Add olive oil, onion, carrots, celery, and garlic.
• Saute for 10 minutes.
• Add butternut squash and saute an additional 5 minutes.
• Add the tomatoes, chickpeas, stock, tomato juice, soy sauce, lime juice, ginger, coriander, coconut, and brown sugar.
• Bring to a boil, then reduce heat to medium and simmer for 40 minutes.
• Remove from heat and add the coconut milk, chile pepper, cilantro, salt, and pepper.