Creamy Chilli Butternut Squash

Indulge in the cozy, rich flavors of this Creamy Chilli Butternut Squash soup, a perfect blend of velvety roasted butternut squash, aromatic garlic, and a hint of heat from red chilli flakes. This comforting dish starts with caramelized squash cubes, roasted to perfection, before simmering with sautéed onions, garlic, and vegetable stock. The soup gets its luxurious, silky texture from a splash of heavy cream—or coconut cream for a dairy-free twist—making it both versatile and indulgent. Ready in under an hour, this autumn-inspired recipe is ideal for meal prepping or serving as a showstopping starter. Garnish with fresh parsley or cilantro, and enjoy this wholesome, flavor-packed bowl of warmth!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2-3 lbs) Butternut squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Red chilli flakes
• 2 tablespoons Unsalted butter
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 3 cups Vegetable stock
• 0.5 cups Heavy cream (or coconut cream for dairy-free)
• 2 tablespoons, chopped Fresh parsley or cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes.

Step 3

Place the squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with 0.5 teaspoons salt, 0.25 teaspoons black pepper, and 0.25 teaspoons red chilli flakes. Toss to coat evenly.

Step 4

Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

Step 5

While the squash is roasting, heat the remaining 1 tablespoon olive oil and 2 tablespoons butter in a large pot or Dutch oven over medium heat.

Step 6

Add the diced onion and sauté for 5-6 minutes, or until softened and translucent.

Step 7

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 8

Remove the roasted squash from the oven and add it to the pot with the onions and garlic.

Step 9

Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook for 10 minutes to allow the flavors to meld.

Step 10

Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the mixture in batches to a countertop blender, then return to the pot.

Step 11

Stir in the heavy cream (or coconut cream for a dairy-free option) and adjust the seasoning to taste with the remaining salt, black pepper, or chilli flakes.

Step 12

Simmer for 2-3 more minutes until heated through.

Step 13

Serve hot, garnished with fresh parsley or cilantro if desired.

Nutrition Facts

Serving size	(2139.2g)

Amount per serving	% Daily Value*
Calories	1649.3

Total Fat 101.9g	0%
Saturated Fat 47.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 196.1mg	0%
Sodium 4134.0mg	0%
Total Carbohydrate 180.0g	0%
Dietary Fiber 47.4g	0%
Total Sugars 40.7g
Protein 27.3g	0%

Vitamin D 0IU	0%
Calcium 697.1mg	0%
Iron 11.1mg	0%
Potassium 4757.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 6.3%

Carbs: 41.2%