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–+ servings
three bowls of butternut squash soup garnished with jalapeño and feta cheese with silver spoon inserted into each bowl beside small bowl of jalapeño slices and small bowl of crackers.
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5 from 2 votes

Spicy Butternut Squash Soup

Seasonal, roasted butternut squash, paired with fresh jalapeños is a fun balance between creamy harvest flavors against a punch of heat. This Spicy Butternut Squash Soup will satisfy your tastebuds and make you feel all cozy inside.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: dinner, lunch, Main Course, meal prep, Soup
Cuisine: American
Servings: 2
Calories: 232kcal
Author: Courtney Paige

Equipment

  • High speed blender (or immersion blender)
  • sheet pan
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Sauce pot
  • Rubber Spatula

Ingredients

Roasted Butternut Squash

  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • salt and pepper to taste

Soup

  • 2 ½ cups of roasted butternut squash
  • ¼ cup red onion
  • ¼ tsp minced garlic
  • 2 diced jalapeno
  • 1 tablespoon olive oil
  • 1 cup vegetable broth add more for a thinner soup
  • 1 tsp elote seasoning or salt and pepper
  • 3 tbsp half and half or heavy cream

Instructions

  • Preheat oven to 400°F.
  • Peel butternut squash, slice in half length wise and remove seeds. Dice butternut squash into cubes. Toss with 1 tablespoon of olive oil on a baking sheet.
  • Bake for 20-25 minutes, until squash is soft.
  • While the squash is cooking, prepare dice red onion and jalapeño and mince garlic.
  • Combine onion, jalapeño and garlic together in a sauce pot with 1 tablespoon of olive oil. Sauté for 4-5 minutes on medium heat until ingredients are browned.
  • Once the squash is finished cooling, take 1 ½ cups of the cubes and place into a blender / food processor.
  • Add in sautéed veggies, vegetable broth, and everything but the eloté seasoning. Blend for 45 seconds to 1 minute until a pureed texture is achieved.
  • Pour everything back into the saucepan and let simmer for 20-25 minutes until hot.
  • Top with crumbled feta, jalapeño slices, and fresh cracker. Serve warm and enjoy!

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 5 months. 
Sub the vegetable broth for coconut milk or another milk of choice for a creamier soup.
Adjust the spice level with more or less jalapeños, red pepper flakes, or hot sauce. 

Nutrition

Serving: 1 serving | Calories: 232kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 320mg | Potassium: 756mg | Fiber: 9g | Sugar: 12g