Roasted Butternut Squash and Chilli Soup

There’s nothing quite like a warm, comforting bowl of soup to take the chill off during a cozy day. And trust me, Roasted Butternut Squash and Chilli Soup is the kind of dish that makes you want to curl up and savor every spoonful. The natural sweetness of the butternut squash, perfectly roasted to caramelized goodness, is balanced by the warmth and subtle heat of the chilli. It’s creamy, slightly spicy, and packed with flavor. This soup is the kind of thing you’ll make again and again, whether you’re craving something cozy for dinner or looking for a meal that’s easy, wholesome, and just a little bit special. Plus, it’s so simple to make, you’ll wonder why you didn’t try it sooner!

Why You’ll Love Roasted Butternut Squash and Chilli Soup

• A Flavor Explosion: The sweet, rich flavor of roasted butternut squash combined with the mild heat from the chilli creates a perfect harmony of tastes that warms you from the inside out.
• Healthy & Hearty: Packed with vegetables and a rich, velvety texture, this soup is a guilt-free comfort food option that fills you up without weighing you down.
• Easy & Simple: With minimal ingredients and a few simple steps, this recipe is perfect for beginner cooks and busy weeknights alike. Plus, it comes together so quickly you’ll wonder why it’s so good!
• Customizable: Adjust the level of heat to your taste by playing with the amount of chilli. Add a swirl of cream or coconut milk for extra richness, or top with crunchy croutons or roasted seeds for texture.
• Perfect for Meal Prep: This soup is great to make in advance and even tastes better the next day as the flavors meld together.

Ingredients

Here’s what you’ll need for this cozy, warming soup:

Main Ingredients:

• Butternut Squash: The star of this soup, roasted to bring out its natural sweetness and depth of flavor.
• Chilli: Adds a nice, warm heat to balance the sweetness of the squash. Feel free to adjust the quantity based on how much heat you like!
• Onion: A savory base that adds sweetness when roasted.
• Garlic: Adds a rich, aromatic flavor that perfectly complements the butternut squash.
• Vegetable Broth: To give the soup that comforting, rich base.
• Olive Oil: For roasting the vegetables and giving them a nice golden finish.
• Salt and Pepper: To season and bring out the flavors.
• Optional Add-ins: A dash of cream or coconut milk for extra richness, fresh herbs like thyme or rosemary for extra flavor, or a squeeze of lemon for brightness.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make this cozy, warming soup:

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the butternut squash, and cut the onion into quarters. Place both on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
4. Roast in the preheated oven for 25–30 minutes or until the squash is tender and starting to caramelize, and the onion is soft and golden. Add the garlic cloves (unpeeled) to the baking sheet in the last 10 minutes of roasting.

Step 2: Blend the Soup

1. Once the vegetables are roasted, let them cool slightly before peeling the garlic.
2. Transfer the roasted squash, onion, and garlic to a blender or food processor. Add a little bit of the vegetable broth (start with about 1 cup).
3. Blend until smooth, adding more broth as needed to reach your desired consistency. You can also use an immersion blender directly in the pot if you prefer.
4. Pour the blended mixture into a large pot over medium heat. Add the remaining vegetable broth, and stir to combine.

Step 3: Add the Chilli

1. Add the chilli to the soup (adjust based on your heat preference) and stir well. Let the soup simmer for 5-10 minutes to allow the flavors to meld together and the soup to heat through.

Step 4: Adjust the Seasoning

1. Taste the soup and adjust the seasoning with more salt and pepper if needed. If you like it creamier, you can stir in a little cream or coconut milk at this stage.

Step 5: Serve and Enjoy

1. Ladle the soup into bowls and garnish with fresh herbs, a swirl of cream, or a sprinkle of seeds for added texture.
2. Serve with warm, crusty bread on the side for dipping and enjoy the comforting, spicy sweetness of this beautiful soup.

How to Serve Roasted Butternut Squash and Chilli Soup

• With Crusty Bread: Serve with a slice of buttered, toasted bread for dipping and to complete the meal.
• Topped with Fresh Herbs: Garnish with fresh cilantro, parsley, or thyme for an extra pop of freshness.
• As a Starter: Perfect to serve as a first course at a dinner party or holiday gathering.
• Pair with a Side Salad: A fresh salad with a light vinaigrette will complement the richness of the soup beautifully.

Nutrition Facts

Servings: 4
Calories per serving: 190
Total Fat: 7g

• Saturated Fat: 1g
• Trans Fat: 0g
  Cholesterol: 0mg
  Sodium: 750mg
  Total Carbohydrates: 34g
• Dietary Fiber: 7g
• Sugars: 11g
  Protein: 3g
  Vitamin A: 250%
  Vitamin C: 50%
  Calcium: 6%
  Iron: 8%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes (including roasting and simmering)
• Total Time: 45–50 minutes

Additional Tips

• Spice Level: You can adjust the heat level by using more or fewer chillies, or try adding a pinch of cayenne pepper for an extra kick.
• Smooth vs Chunky: If you prefer a chunkier soup, you can blend only half of the mixture and leave the rest as is for texture.
• Vegan-Friendly: This recipe is naturally vegan, but you can add a dollop of sour cream or a splash of cream for a richer version.
• Freezing: This soup freezes beautifully! Just store in an airtight container for up to 3 months. Reheat thoroughly before serving.

FAQ Section

Q1: Can I use frozen butternut squash for this soup?
A1: Yes, you can use frozen butternut squash. Just make sure to roast it until it’s tender, which may take a bit longer than fresh squash.

Q2: Can I use a different type of squash?
A2: Absolutely! Acorn squash, pumpkin, or delicata squash would work well in place of butternut squash.

Q3: How can I make this soup spicier?
A3: You can add more chillies, a dash of cayenne pepper, or even a chopped jalapeño for an extra punch.

Q4: Can I make this soup ahead of time?
A4: Yes! The soup can be made in advance and stored in the fridge for up to 4 days. It even tastes better the next day as the flavors continue to develop.

Q5: Can I freeze this soup?
A5: Yes, this soup freezes very well! Let it cool completely, then transfer to an airtight container for up to 3 months. Reheat thoroughly before serving.

Q6: Can I add some protein to this soup?
A6: Yes! Add cooked chicken, beans, or lentils for a protein boost.

Q7: Can I use a different broth?
A7: Of course! You can use chicken broth or bone broth if you prefer. Just be sure to adjust the seasoning if needed.

Q8: How do I thicken the soup if it’s too thin?
A8: If you prefer a thicker soup, you can simmer it longer to reduce the liquid or blend in some cooked potatoes for added creaminess.

Q9: Can I use fresh chillies instead of dried ones?
A9: Yes, fresh chillies will work great! Just make sure to adjust the quantity based on the heat level you prefer.

Q10: What can I serve this soup with?
A10: This soup pairs wonderfully with crusty bread, a fresh salad, or a simple sandwich for a complete meal.

Conclusion

This Roasted Butternut Squash and Chilli Soup is the perfect combination of sweet, spicy, and savory flavors that will keep you coming back for more. It’s rich, satisfying, and oh-so-comforting, while still being healthy and easy to make. Whether you’re enjoying it as a cozy meal or serving it as a starter for guests, it’s sure to be a hit. Warm up your soul with a bowl of this vibrant soup and enjoy the perfect mix of sweetness and heat!

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