Spicy Butternut Squash Soup Recipe

Name: Spicy Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs butternut squash, halved and seeded; 2 tablespoons butter; 1 medium onion, sliced; 2 tablespoons dried shallots; 2 garlic cloves, sliced; 2 large russet potatoes, peeled and quartered (or 4 medium yellow potatoes); 10 cups low sodium chicken broth; 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground allspice; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1 teaspoon ground black pepper (to taste); 1/8 cup apple cider vinegar; 2 tablespoons white wine; 1/8 cup water

Servings: persons

3 lbs butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
2 tablespoons dried shallots
2 garlic cloves, sliced
2 large russet potatoes, peeled and quartered (or 4 medium yellow potatoes)
10 cups low sodium chicken broth
1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon ground black pepper (to taste)
1/8 cup apple cider vinegar
2 tablespoons white wine
1/8 cup water

1
Preheat oven to 375 degrees. pour a thin layer of water not the bottom of cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
2
Cook squash and remove peel. Cut into large squares. Set aside.
3
Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and saute 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
4
Add the squash, stirring until well mixed.
5
Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
6
Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.

3603

kcal

Calories

305

Fat

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs butternut squash, halved and seeded, 2 tablespoons butter, 1 medium onion, sliced, 2 tablespoons dried shallots, and more.

Yes, Spicy Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions