Spiced Butternut Squash Soup

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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

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.

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.

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.
Sauté Onions: In a large pot, heat extra virgin olive oil over medium heat. Add onions and saute.
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.
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.
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).
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: 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.

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.

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.

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