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    Home » Dinner » Main Dishes

    Spicy Butternut Squash Soup

    Published: Mar 26, 2019 · Updated: Dec 4, 2021 · 3 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!

    This easy gluten-free and low-carb spicy butternut squash soup is made with puréed cauliflower, winter squash, and a little cheese for a filling, veggie-packed dish!

    This easy gluten-free and low-carb spicy butternut squash soup is made with puréed cauliflower, winter squash, and a little cheese for a filling, veggie-packed dish!

    Last fall, I made a “healthy-ish” beer cheese soup with cauliflower for an Oktoberfest party.

    That’s when I discovered the magic that happens when you combine puréed cauliflower and butternut squash.

    It’s sweet.

    It’s creamy.

    It’s spoon-lickin’ delicious.

    But– as surprising as this may seem– I don’t actually always have beer in the fridge.  And I wanted an even healthier version of this rich and filling soup.

    This spicy butternut squash soup solved my soup dilemma!

    roasted butternut squash and cauliflower on a serving tray

    How do you cut butternut squash?

    The trick is to use a large, sharp chef’s knife.  Insert the pointed end into the squash, and rock the knife back and forth until the squash comes apart.

    Scoop out the seeds with a large spoon, and discard.  Then, carefully peel and chop the squash.

    Don’t want to waste the seeds?  Check out this tutorial from The View from Great Island on how to roast squash seeds!

    Can I Use Pre-Cut Butternut Squash?

    Yes, you can!  Look for it with the refrigerated produce.

    Roast the Vegetables for a Soup Base

    Most of the flavor in this soup comes from roasting the cauliflower and butternut squash with a little bit of spice.

    Roast them until they’re tender, and set aside.

    Can I Add More Vegetables?

    Yes!

    If you have extra veggies on hand, roast them along with the cauliflower and butternut squash, and purée them with the other vegetables.

    Keep in mind that this will work best with meaty veggies like mushrooms, or sweet veggies like sweet bell peppers.

    Avoid adding anything bitter (like brussels sprouts or kale).

    If you add extra vegetables, you might need to increase the amount of milk or broth that you’re adding to the soup.

    Can I Skip the Cheese?

    You can skip the cheese, but I’d use a substitute instead of leaving it out entirely.

    This soup would probably be delicious with a little nutritional yeast or with puréed cashews– but I haven’t tried it yet.  Let me know if you try it first!

    Can I Use a Different Cheese?

    If you want, swap the cheddar cheese for goat cheese.  It’s delicious!

    How to Make Spicy Butternut Squash Soup

    Next, purée the vegetables along with some broth, milk, and freshly grated cheese.  Heat the soup until it’s warmed through, and enjoy!

    Quick Tip: Avoid bringing this soup (or any soup with milk) to a boil.  The milk could curdle (and your soup would be ruined).

    This easy gluten-free and low-carb spicy butternut squash soup is made with puréed cauliflower, winter squash, and a little cheese for a filling, veggie-packed dish!
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Spicy Butternut Squash Soup

    This easy gluten-free and low-carb spicy butternut squash soup is made with puréed cauliflower, winter squash, and a little cheese for a filling, veggie-packed dish!
    Author: Sarah Trenalone
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 6 people
    Calories: 200kcal
    Freezer Friendly?

    No

    Will It Keep?

    3-4 Days

    Prevent your screen from going dark

    Ingredients

    • ½ butternut squash (medium-sized), peeled, deseeded, and cut into ½" thick slices
    • ½ cauliflower head (medium-sized), broken into florets
    • 2 tablespoons olive oil
    • 2 teaspoons salt
    • 2 teaspoons smoked paprika
    • 1 teaspoon red chili flakes Double for a spicier soup
    • 1 ½ cups milk (2% or whole), plus more if desired
    • 2 cups vegetable broth
    • 2 ounces sharp cheddar, freshly shredded
    • 2 ounces Parmesan, freshly shredded

    Instructions

    • Preheat oven to 400ºF.
    • Arrange the butternut squash and cauliflower on a single layer on a baking sheet. Arrange the cauliflower florets on a separate baking sheet. Drizzle with olive oil, and then sprinkle the salt, paprika, and chili flakes over the veggies.
    • Add the squash to the oven and roast for 20-25 minutes. Roast until both trays of veggies are tender when pierced with a fork.
    • Add veggies, milk, broth, and cheese to a soup pot. Use an immersion blender and blend until creamy.
      Alternatively, add the ingredients to a blender basin, and work in batches if your blender is too small.
      Note:  Depending on the size of your vegetables, you may need to add more liquid to the soup.  Add more milk or broth if desired.
    • Warm soup in the soup pot until heated through.  Do not boil the soup (boiling could result in curdle milk).
      Alternatively, heat on low in a slow cooker until warm, and keep slow cooker set to "warm" until ready to serve.
    • Leftovers / Make Ahead: This soup reheats well, and will last for 3-4 days in the refrigerator.

    Nutrition

    Calories: 200kcal (10%) | Carbohydrates: 14g (5%) | Protein: 9g (18%) | Fat: 12g (18%) | Saturated Fat: 5g (31%) | Cholesterol: 22mg (7%) | Sodium: 1347mg (59%) | Potassium: 483mg (14%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 7505IU (150%) | Vitamin C: 36.2mg (44%) | Calcium: 289mg (29%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
    « Lemon Pie with Whole Lemons
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Noelle

      March 28, 2019 at 2:21 pm

      5 stars
      All the squash soups I have made before have been very sweet and I love spicy foods so I can’t wait to try this!

      Reply
    2. Jessica Formicola

      March 28, 2019 at 2:46 pm

      5 stars
      I was craving some comfort food, and made this last night. This soup was exactly what I needed! Thank you so much for sharing!

      Reply
      • Sarah

        March 28, 2019 at 7:03 pm

        I’m so happy you liked it!!! Thanks Jessica 🙂

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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