Roasted Butternut Squash and Chilli Soup

Name: Roasted Butternut Squash and Chilli Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: olive oil; 1 butternut squash; 1 white or brown onion; 1 red chilli; 400ml vegetable stock; 100ml coconut milk; 50g pumpkin seeds; crusty bread, to serve; dried chilli flakes, to serve

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It's a real classic, but we're going to tell you how to make the BEST Roasted Butternut Squash and Chilli Soup that will blow any other recipe out of the water. All the vegetables are roasted on a single baking tray before being blitzed in a blender with a generous splash of coconut milk to make an easy, creamy butternut squash soup you'll be making on repeat this autumn soup season.

White bowl of butternut squash soup garnished with pumpkin seeds and chilli flakes with bread on the side.

Smooth, silky and filled with the flavours of autumn butternut squash soup, flavoured with coconut and just a hint of warming chilli is one of our favourite comfort foods to curl up with on a wet, blustery day.

This super easy squash recipe is perfect to make for a simple lunch, or to jazz up with lots of toppings and a grilled cheese sandwich on the side for dinner.

Why you will love this healthy roast butternut squash soup recipe:

It's suitable for most diets being naturally vegan and gluten-free.
Because it is made with coconut milk instead of cream it is super creamy without being too rich or heavy.
By using a standing blender instead of a stick blender you guarantee a smooth, silky soup.

Ingredients:

Olive oil - something mild and light for roasting.

Butternut squash - this recipe will also work with any other sort of winter squash that roasts well!

White or brown onion

Red chilli - you can use a pinch of dried chilli flakes on the roasting tray instead if you don't have one to hand.

Vegetable stock - we like Kallo brand stock cubes.

Coconut milk - Full fat or low fat will work in this recipe.

Pumpkin seeds - these are just to serve, so feel free to leave them out or sub in another seed if you still want to add some crunch!

Crusty bread - to serve.

Dried chilli flakes - to serve.

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

White bowls of roasted butternut squash soup topped with toasted pumpkin seeds.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

Peeled butternut squash on a wooden chopping board.

ONE: Preheat the oven to 180C. Peel, core and dice the butternut squash. Rough chop the onion. Halve and deseed the chilli.

Butternut squash soup ingredients on a roasting tray.

TWO: Place in a baking tray and toss with a generous amount of olive oil and some sea salt.

Roasted vegetables for squash soup on a metal roasting tray.

THREE: Roast for around 45 minutes turning halfway until the veg is soft and slightly caramelised.

Toasted pumpkin seeds in a grey frying pan.

FOUR: While the veg is roasting; toast the pumpkin seeds in a dry pan until they start popping and set aside.

Close up of a bowl of butternut squash soup topped with coconut milk, seeds and dried chilli flakes.

FIVE: Tip the veg into a blender with the vegetable sock and coconut milk and blend until silky.

SIX: Pour the soup into bowls and swirl a little extra coconut milk on top. Top with the pumpkin seeds and a little dried chilli.

Cooking Tips:

How to deal with separated coconut milk - if giving it a good shake does not work, warm it gently through in a saucepan over a low heat until it comes together again. The less additives in your coconut milk, the more likely it is to separate in the can.

Line the roasting tray with baking parchment for easy clean up - don't use tin foil as the onions and squash might stick, leaving flavour behind on the foil you won't want to miss out on in the soup!

Butternut squash soup close up in a white bowl.

Frequently Asked Questions

Does this roasted butternut squash soup freeze well?

Yes, it's perfect for meal-prep! Freeze it in individual portions for easy defrosting and serving, and be sure to label it well - it's best enjoyed within 3 months of freezing.

Do I have to peel the butternut squash for this soup?

We'd recommend it unless you have a really, really high powered professional blender to ensure a super silky smooth soup.

Can I make this soup in a soup maker?

Yes, but only if you roast the vegetables first as that is what adds most of the flavour.

I don't feel like making the pumpkin seeds / I don't like pumpkin seeds. Do you have any other topping ideas for this soup?

So many things would be tasty on top of this soup! Fresh coriander, croutons, crispy chickpeas, even a swirl of pistachio pesto. Experiment to find your favourite combos!

Squash soup in a white bowl on a white plate with a piece of bread on the side.

Other recipes you might enjoy:

If you're looking for some more easy soup recipes to make this autumn we love a good chicken soup such as our Healthy Whole Chicken Soup Recipe, or our Clear Thai Chicken Soup with Rice. Sticking with Asian-inspired recipes, how about our Prawn Udon Noodle Soup Recipe, or our Crispy Pork Belly Noodle Soup? Or, if none of those take your fancy a total curve ball, you've got to try our Pea and Little Gem Lettuce Soup!

Made this recipe and loved it?

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