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–+ servings

Creamy Chili-Spiced Butternut Squash Soup

This silky, warming butternut squash soup is gently spiced with smoked paprika and chili for a cozy kick of heat, then blended smooth with coconut milk for a creamy, comforting finish. Simple, nourishing, and perfect for chilly nights.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4
Ingredients
  • 5 cup(s) butternut squash peeled and cut into bite-sized pieces
  • 1 medium red onion chopped
  • 2 - 3 red chilies finely chopped (adjust to taste)
  • 2 clove(s) garlic chopped
  • 1 teaspoon(s) smoked paprika
  • 1 tablespoon(s) olive oil
  • 1 can (14 oz) light coconut milk (1 3/4 cups)
  • 3 cup(s) water or vegetable broth
  • 1 teaspoon(s) salt plus more to taste
  • Black pepper to taste
US Customary - Metric
Instructions
  • Cook the squash: Add the butternut squash to a large pot and cover with water. Bring to a boil and cook over medium heat for 20–25 minutes, until very fork-tender. Drain and set aside.
  • Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the red onion and cook for 6–8 minutes, until soft and lightly golden. Add the garlic, smoked paprika, and chopped chilies and cook for 1–2 minutes, until fragrant.
  • Simmer the soup: Add the cooked squash, coconut milk, water or vegetable broth, salt, and black pepper. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes to allow the flavors to blend.
  • Blend until smooth: Use an immersion blender to blend the soup until completely smooth and creamy. (Or carefully transfer to a blender in batches.)
  • Adjust and serve: Taste and adjust salt and heat as needed. Serve warm.
Notes
Oil-Free Option: Sauté the onion with a few tablespoons of vegetable broth instead of oil.
Spice Level: For mild heat, use 1 chili or remove seeds. For extra heat, add chili flakes or a pinch of cayenne.
Extra Creamy: Add an additional ¼ cup coconut milk when blending.
Flavor Boost: A squeeze of lime juice before serving brightens everything beautifully.
Topping Ideas: Pumpkin seeds, chili flakes, microgreens, coconut cream drizzle, or crusty bread on the side.
Storage: Keeps well in the fridge for up to 5 days.
Freezing: Freezes very well for up to 3 months.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 225kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1380mg | Potassium: 746mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19439IU | Vitamin C: 72mg | Calcium: 98mg | Iron: 2mg

Find it online:

https://www.easyveganmealplan.com/recipe/creamy-squash-chili-soup/