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    Home » Recipes » Soup

    Spiced Butternut Squash Soup

    Published: Oct 9, 2023 Updated: Oct 9, 2023 Author: Roxana Begum· This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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    Spiced butternut squash pin image.

    Spiced Butternut Squash Soup is an extraordinary culinary masterpiece—delicious, creamy, and incredibly comforting. This exquisite soup combines the natural sweetness of roasted butternut squash with a harmonious medley of spices, including ginger, cinnamon, nutmeg, and more. Savor the essence of the season in every spoonful!

    A bowl of spiced butternut squash soup on a table.

    Table of Contents

    • Butternut Squash Soup With A Difference
    • Ingredient Notes 
    • How to Make Butternut Squash Soup
    • Expert Tips
    • What to Serve With the Soup
    • Meal Prep
    • Make-Ahead
    • Storage
    • Variations
    • Recipe FAQs
    • More Squash Recipes
    • Spiced Butternut Squash Soup
      • Ingredients
        • Toppings
      • Equipment
      • Instructions
      • Notes
      • Nutrition
    • More Holiday Recipes

    Butternut Squash Soup With A Difference

    When autumn leaves start to fall, or winter's chill sets in, and especially during the holiday season, this Spiced Butternut Squash Soup is your ticket to a festive menu that will leave everyone craving more. But don't let its decadence fool you; you can also savor this delightful soup on any given day for a touch of everyday luxury.

    Picture the sweet and festive flavors of the holidays, all elegantly blended into a luscious bowl of savory goodness. Creamy and rich, this soup owes its luxurious texture to the indulgent embrace of goat cheese, heavy cream, or creme fraiche. As you sip, fragrant notes of thyme, ginger, cinnamon, nutmeg, and other aromatic spices will dance on your palate, creating a symphony of flavors that beckon the holiday spirit.

    To elevate your dining experience even further, consider garnishing with toasted nuts or seeds and a drizzle of brown butter, introducing buttery, nutty dimensions that are purely holiday-worthy.

    Spicy butternut squash soup served in bowls with toppings.

    For those familiar with our beloved restaurant-quality sweet potato soup with coconut milk, this butternut squash rendition shares the same enchanting flavor profile. Yet, the inspiration behind this recipe hails from a Moroccan butternut squash soup, infusing this dish with rich, creamy, and slightly sweet undertones. Its warm spices and flavors wrap you in a blanket of comfort, making it equally suited for an opulent feast or a cozy winter night by the fire.

    Ingredient Notes 

    Here's what you'll need.

    Ingredients needed for the recipe.
    • Butternut Squash: Select firm, unblemished butternut squash with smooth skin and dull matte finish; avoid soft spots or discolorations. Peel, remove seeds, and cut into cubes.
    • Onions: Use yellow onions for a mellow sautéed base. Substitute with shallots or sweet onions.
    • Spices and Aromatics: Ginger, ground cinnamon or cardamom, nutmeg, fresh thyme and bay leaves, create a magical holiday flavor. These add warm aromatic flavors.
    • Turmeric (Optional): Use for depth of flavor and a touch of earthiness. Substitute it with curry powder.
    • Black Pepper: This provides a gentle kick of heat.
    • Water or Vegetable Broth: Water works fine but vegetable broth will add a different dimension of flavor.
    • Tomato Paste: Adding tomato paste brings a rich, savory quality to the soup, enhancing its complexity, texture and color.
    • Fresh Thyme: This infuses your soup with earthy herbal notes.
    • Bay Leaves: These lend a subtle, woody aroma and depth of flavor.
    • Salt: Season the soup with salt to taste.
    • Heavy Cream or Crème Fraiche: To achieve a velvety, creamy texture, imparting a luxurious finish to your soup.
    • Goat Cheese or Crème Fraiche: Goat cheese has a tangy, earthy, and slightly tart flavor. It can vary from mild and creamy to sharp and pungent, depending on the age and type. It adds a rich and creamy taste to the soup.  Some people find its taste too strong or “gamey”, in which case you can substitute with crème fraiche.
    • Harissa Paste: Other than the spices and goat cheese, harissa paste, further cements the Moroccan touch to this spicy butternut squash soup. It adds a a fiery kick to the soup's profile, so adjust it to your taste.
    • Maple Syrup (Optional): For extra sweetness, add a touch of maple syrup, but keep in mind the inherent sweetness of the roasted butternut squash.

    How to Make Butternut Squash Soup

    **Here's a brief overview of the step-by-step process. For the complete recipe, please refer to the end of this blog post.

    1. Roast Butternut Squash: Preheat your oven. Place the peeled, seeded, and cubed butternut squash on a baking sheet. Drizzle with extra virgin olive oil and roast until tender and slightly caramelized, turning halfway through. Set aside. Chopping butternut squash and seasoning to roast.
    2. Sauté Onions: In a large pot, heat extra virgin olive oil over medium heat. Add onions and saute.Chopping and sauteing onions.
    3. Combine Ingredients: Add the roasted butternut squash. Stir in grated ginger, ground cinnamon (or cardamom), turmeric (optional), ground black pepper, and ground nutmeg. Cook for a minute, ensuring the spices don't burn. Add tomato paste, fresh thyme sprigs, and bay leaves. Pour in water (or vegetable broth), and season with salt to taste. Adding roasted squash, spices, aromatics and water to the pot.
    4. Simmer and Blend: Bring the mixture to a boil, then reduce the heat, cover and let it simmer. Remove and discard the bay leaves and thyme sprigs. Using a blender, puree the soup until smooth and creamy. Cooking the soup and blending it.
    5. Add Creamy Elements: Blend in heavy cream (or crème fraiche), crumbled goat cheese (or more crème fraiche), harissa paste (adjust to your preferred level of spiciness), and maple syrup (optional). Blending creamy ingredients and adding it to pot.
    6. Final Simmer: Return the soup to the pot over low heat. Taste and adjust the seasonings as needed. Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and all the ingredients are well combined. Final simmer and serving the soup.
    7. Serve: Serve the spiced butternut squash soup hot, garnished with toasted pecans, pumpkin seeds, or sunflower seeds, fresh thyme leaves, a drizzle of cream, roasted pepper flakes, and accompanied by crusty bread.

    Expert Tips

    Roast the butternut squash until it's tender and slightly caramelized for enhanced sweetness and depth of flavor.

    Experiment with the level of spiciness by adjusting the amount of harissa paste to suit your taste buds.

    If you desire extra sweetness, consider adding a touch of maple syrup, though keep in mind that roasting intensifies the natural sweetness of butternut squash.

    Elevate the soup for special occasions by drizzling strained brown butter on top to enhance its richness and flavor.

    When blending the roasted butternut squash, make sure to use a high-speed blender for an ultra-creamy texture. A food processor won't yield the same result. And be sure to release steam from the blender between pulses.

    What to Serve With the Soup

    This soup pairs beautifully with a variety of sides and accompaniments. Feel free to mix and match these options, as this soup is versatile.

    • Bread: Crusty bread, such as baguette, ciabatta, or a hearty artisan loaf, are perfect for dipping and sopping up the flavorful soup. You can also consider our wheat rolls or cheese rolls with zaatar.
    • Salads: A fresh salad can provide a refreshing contrast to the warm and creamy soup. Consider options like a tabouli salad recipe or a robust kale quinoa salad.
    • Delightful accompaniments: Serve it with a grilled cheese sandwich made with sharp cheddar or Gruyere. Or a crostini - baguette slices topped with goat cheese, caramelized onions, or roasted red pepper.
    • Heartier Meal: Make it a meal by serving some roasted seasonal vegetables like Brussels sprouts, carrots, or asparagus. The roasted flavors will harmonize with the soup.
    • Festive Fare: Add a gourmet touch with mini savory tarts with fillings like caramelized onions, spinach, and feta cheese; stuffed mushrooms filled with cream cheese, garlic, herbs, and breadcrumbs and an easy fruit salad or fresh fruit platter.
    Two bowls of soup served with bread.

    Meal Prep

    • Roast the Butternut Squash: You can roast the butternut squash in advance. Once roasted, store it in an airtight container in the refrigerator for up to two days before making the soup.
    • Chop Onions: Pre-chopping the onions and storing them in the fridge can save you time when you're ready to cook the soup.
    • Prepare Spice Mix: Combine the ground spices like ginger, cinnamon, nutmeg, and others in a small container or zip-top bag. This way, you won't have to measure them individually when you're ready to cook.

    Make-Ahead

    • Cook and Blend: You can prepare the soup a day or two in advance up to the point where you've blended it into a smooth and creamy consistency.
    • Reheat and Finish: When you're ready to serve, reheat the soup gently on the stovetop. Once it's warmed through, blend in the remaining ingredients like heavy cream, goat cheese, harissa paste, and maple syrup (if using). Adjust the seasonings as needed.

    Storage

    • Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days.
    • Freezer: To freeze the soup, complete all steps except adding the heavy cream, goat cheese or creme fraiche. Allow it to cool completely, then transfer it to a freezer-safe container. Be sure to leave some room at the top for expansion. It can be frozen for up to 3 months. To complete, thaw in the refrigerator overnight, and proceed with the remaining steps.
    Spicy butternut squash soup served in bowls with toppings.

    Variations

    This soup is naturally gluten free, vegetarian, egg free, soy free and grain free. Make sure to check labels of spices, harissa paste and vegetable broth for gluten, animal-derived products and other allergens. 

    Here are a few suggestions for variations, some of which I have not tried myself.

    • Vegan: Substitute heavy cream or crème fraiche with a dairy-free alternative like coconut cream. Make sure harissa is vegan friendly. Instead of goat cheese, try vegan cheese or dairy free yogurt.
    • Dairy Free: Use dairy free coconut cream instead of heavy cream, and try vegan cheese or dairy free yogurt in place of goat cheese.

    Recipe FAQs

    Is it necessary to peel the butternut squash before using it in the soup?

    Yes, it's recommended to peel the butternut squash as the skin can be tough and affect the soup's texture.

    What can I use as a substitute for heavy cream?

    You can use half-and-half, whole milk, or coconut milk as substitutes for heavy cream. The choice will slightly alter the soup's flavor and creaminess.

    Why does my soup have no flavor?

    It may need more spices and aromatics. And be sure to take time to roast the butternut squash and saute the onions well.

    Why is my soup curdled?

    You may have boiled the soup at a higher heat and for too long, after adding the heavy cream and goat cheese. Be sure to simmer the soup at a low heat and just until heated through.

    Is the butternut squash soup healthy?

    Spicy Butternut Squash Soup can be a healthy choice depending on how it's prepared and your individual dietary needs. Butternut squash is a good source of vitamins, particularly vitamin A (from beta-carotene), vitamin C, and dietary fiber. But the heavy cream can increase the calories and fat content of the soup. You can skip that, reduce the amount or try lighter alternatives.

    Close view of a bowl of spiced butternut squash soup on a table.

    More Squash Recipes

    • Spicy Butternut Squash
    • Yellow Squash Puree
    • Moroccan Stew with Vegetables and Lamb
    • Veggie Mac and Cheese (With Butternut Squash)
    Close view of a bowl of spiced butternut squash soup on a table.
    5 from 1 vote

    Spiced Butternut Squash Soup

    Spiced Butternut Squash Soup is an extraordinary culinary masterpiece—delicious, creamy, and incredibly comforting. This exquisite soup combines the natural sweetness of roasted butternut squash with a harmonious medley of spices, including ginger, cinnamon, nutmeg, and more. Savor the essence of the season in every spoonful!
    Prep Time20 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr
    Print SaveSaved!
    Course :Soups
    Cuisine :Moroccan
    Servings: 10 portions
    Calories: 208kcal
    Author: Roxana Begum

    Ingredients

    • 2½ tablespoons extra virgin olive oil
    • 3 pounds butternut squash peeled, seeded, and cut into 1½-inch cubes
    • 1 large yellow onion chopped, approximately 2 cups
    • 1½ teaspoon grated ginger or ¾ teaspoon ground ginger
    • 1 teaspoon ground cinnamon or ground cardamom
    • ½ teaspoon turmeric optional
    • ½ teaspoon ground black pepper
    • ¼ teaspoon ground nutmeg
    • 3 tablespoons tomato paste
    • 4 thyme sprigs fresh, tied as a bunch
    • 2 bay leaves
    • 6 cups water or vegetable broth
    • Salt to taste
    • ¾ cup heavy cream or crème fraiche
    • 6 ounces crumbled goat cheese or crème fraîche
    • ½ teaspoon harissa paste adjust to taste
    • 1 to 2 tablespoons maple syrup optional

    Toppings

    • Toasted pecans pumpkin seeds, or sunflower seeds
    • Fresh thyme
    • Cream
    • Roasted pepper flakes or additional harissa paste
    • Crusty bread
    US Customary - Metric

    Equipment

    • Baking Sheet
    • Cooking Pot
    • High speed blender
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    Instructions

    • Preheat your oven to 400°F (200°C).
    • Roast Butternut Squash: Place the peeled, seeded, and cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and toss to coat. Roast the butternut squash for about 25-30 minutes or until it's tender and slightly caramelized, turning the pieces at half time. Remove from the oven and set aside.
    • Saute Onions: In a large pot, heat 1½ tablespoons of extra virgin olive oil over medium heat. Add the chopped onions and sauté until translucent, stirring in between, for about 5 minutes.
    • Squash and Spices: Add the roasted butternut squash to the pot. Stir in the grated ginger, ground cinnamon (or cardamom), turmeric (optional), ground black pepper, and ground nutmeg. Cook for another minute, ensuring the spices don't burn.
    • Add Water and Simmer: Add the tomato paste, fresh thyme sprigs, and bay leaves. Pour in 6 cups of water (or vegetable broth) and season with salt to taste. Bring the mixture to a boil, then reduce the heat. Cover the pot and simmer for about 10-15 minutes.
    • Blend and Add Creamy Ingredients: Remove and discard the bay leaves and thyme sprigs. Using a blender, puree the soup in batches, until smooth and creamy. Blend in the heavy cream (or crème fraiche), crumbled goat cheese (or more crème fraiche), harissa paste (adjust to your preferred level of spiciness), and maple syrup (optional).
    • Final Simmer: Return the soup to the pot over low heat. Taste and adjust the seasonings as needed. Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and all the ingredients are well combined.
    • Serve the spicy butternut squash soup hot, garnished with toasted pecans, pumpkin seeds, or sunflower seeds, fresh thyme leaves, a drizzle of cream, roasted pepper flakes, and accompanied by crusty bread.

    Notes

    1. Adjust spiciness by incorporating harissa to suit your taste.
    2. If you desire extra sweetness, consider adding maple syrup; however, keep in mind that roasted butternut squash already lends natural sweetness.
    3. Begin with 6 cups of water as a base and modify the thickness according to your preference.
    4. Elevate the soup for special occasions by drizzling strained brown butter on top to enhance its richness and flavor. You can skip the heavy cream.
    5. Nutrition facts not including added salt.

    Nutrition

    Calories: 208kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 573mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15000IU | Vitamin C: 31mg | Calcium: 114mg | Iron: 2mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!

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    Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
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