Recipe

Sweet and Spicy Squash Soup

Velvety squash soup with a bright ginger kick, gentle heat, and a limey finish. Cozy, zesty, and weeknight-friendly.

By Matt Campbell

•

4.8

This soup is my favorite kind of kitchen energy: cozy base, loud personality. You get the natural sweetness of squash, then ginger and garlic show up like they own the place, and a little chili brings the whole thing into focus. Finish it with lime and you get that zesty, zingy snap that keeps the bowl interesting all the way to the last spoon.

It is also extremely forgiving. Use butternut if you want classic and silky. Use kabocha if you want deeper, chestnut-like flavor. Use whatever winter squash you grabbed because it looked cute at the store. We are building flavor in layers, blending until plush, and seasoning like we mean it.

Why It Works

Big flavor with accessible ingredients: squash, broth, aromatics, and pantry spices do the heavy lifting.
Sweet, spicy, and bright all at once: maple plus chili plus lime keeps it balanced, not sugary.
Silky texture without fuss: coconut milk adds body and a subtle richness, no roux required.
Easy to adjust for your crew: dial the heat up or down and choose your favorite toppings.

Pairs Well With

Extra Crispy Cheddar Grilled Cheese
Lemon Roasted Broccoli with Garlic
Cilantro Lime Rice
Easy No Knead Crusty Bread

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container. For best quality, enjoy within 4 days (timing can vary based on how quickly it was cooled and how cold your fridge runs).
Freezer: Freeze in soup portions for up to 3 months for best quality. Leave a little headspace because soup expands.
Reheat: Warm gently on the stove over medium-low heat, stirring often. If it thickens in the fridge, loosen with a splash of broth or water.
Topping tip: Store crunchy toppings (pepitas, croutons) separately so they stay crisp.

Common Questions

What kind of squash works best?

Butternut is the most consistent for a smooth, creamy soup. Kabocha is richer and slightly drier, so you may want a bit more broth. Acorn works too, but it can be a little more fibrous and stringy once blended. Tip: kabocha skin is technically edible but can stay tough, so for the smoothest soup, scoop out the flesh after roasting instead of trying to peel it raw.

Is this soup very spicy?

As written, it lands around medium for many people, but chili flakes vary a lot by brand. For mild, use less red pepper flakes and skip the cayenne, or swap in a milder chile like Aleppo. For spicy, add more cayenne or a spoonful of chili crisp at the end.

Can I make it without coconut milk?

Yes. Swap in heavy cream, half and half, or plain Greek yogurt (stir yogurt in off heat so it does not split). You can also skip the creamy add-in entirely and blend a little longer.

Do I have to roast the squash?

Roasting adds caramelized sweetness, which makes the sweet and spicy contrast pop. If you are in a hurry, you can simmer peeled cubes directly in the pot until very tender, but the flavor will be a little less deep.

How do I fix soup that tastes flat?

Add a pinch of salt, then brighten it with more lime juice or a tiny splash of apple cider vinegar. Acid is usually the missing piece.

How do I make it vegetarian or vegan?

Use vegetable broth and coconut milk. For vegan, choose maple syrup (not honey), since honey is not vegan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large sheet pan
Large pot or Dutch oven
Blender or immersion blender
Chef’s knife and cutting board
Measuring spoons and cups
Ladle

I started making versions of this when I wanted something comforting but did not want a bowl that tasted like it needed a nap. Squash soup can go full baby food if you let it, so I started treating it like I treat anything I really love: build a base, add heat, and finish with something bright. The first time I hit it with lime at the end, I actually stopped mid spoon and did the whole, “Okay, wow.” Now it is my cold weather reset button, especially when I need dinner to feel a little fun without turning my kitchen into a disaster zone.

Sweet and Spicy Squash Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Ingredients

1 medium butternut squash (about 3 lb), halved lengthwise, seeds removed
2 tablespoons olive oil, plus more as needed
1 large yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, finely grated
1 teaspoon kosher salt, plus more to taste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (adjust to taste)
1/8 to 1/4 teaspoon cayenne (optional, for extra heat)
4 cups broth (vegetable or chicken), plus more as needed
1 (13.5 oz) can coconut milk (full fat recommended)
1 to 2 tablespoons maple syrup (or honey)
1 lime, zested and juiced (a lime usually gives about 2 to 3 tablespoons juice)
Black pepper, to taste

Optional toppings: toasted pepitas, cilantro, a swirl of yogurt or sour cream, chili crisp, extra lime wedges.

Instructions

Roast the squash. Heat oven to 425°F. Place squash halves cut side up on a sheet pan (this keeps the centers steamy and makes scooping easy). Rub with 1 tablespoon olive oil and a pinch of salt. Roast 30 to 40 minutes, until very tender and caramelized around the edges. Cool a few minutes, then scoop the flesh into a bowl and discard the skins.
Build the flavor base. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and cook 6 to 8 minutes, stirring, until soft and lightly golden. Add garlic and ginger and cook 30 seconds, just until fragrant.
Bloom the spices. Stir in cumin, smoked paprika, chili flakes, and cayenne (if using). Cook 30 seconds. It should smell toasty and bold.
Simmer. Add the roasted squash and 4 cups broth. Bring to a simmer and cook 10 minutes, stirring once or twice, so everything gets friendly.
Blend until silky. Use an immersion blender right in the pot, or blend in batches in a blender (vent the lid, do not fill more than halfway, and be careful with hot liquid). Blend until very smooth.
Make it luscious and balanced. Stir in coconut milk and 1 tablespoon maple syrup. Add lime zest and 1 to 2 tablespoons lime juice to start (a whole lime often gives about 2 to 3 tablespoons). Taste and adjust with salt, pepper, and more maple syrup or lime as needed. If the soup is too thick, add a splash of broth.
Serve. Ladle into bowls and top with pepitas, chili crisp, and a creamy swirl if you like. Serve hot with bread, grilled cheese, or a simple salad.

Nutrition information is estimated.

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