Spicy Butternut Squash Soup


I have got some pretty ‘old’ photos of this soup, what I wasn’t sharing when I made it, but here I am now! Autumn is quite over as well, but it’s a kind of pumpkin which is great in the wintertime as well. Or at least I can eat it anytime, even after the hype.

I love butternut squash and I could eat it in any form. It can be roasted, stuffed, in a curry, stew, seriously, anyhow. It’s sweet and creamy and you can make a delicious soup out of it with only few ingredients! If you have a squash and basic spices, you’re good to go! Last but not least it has a pretty orange color so it feeds your eyes as well. Let’s see this easy recipe.



  • 1 medium-big butternut squash
  • 1 tsp ground dry ginger
  • 1/2-1 tsp freshly ground nutmeg
  • 1/2 tsp chili flakes
  • 100 ml rice cream
  • 2 tbsp olive oil
  • salt, pepper


  • roasted pine nuts
  • roasted pumpkin seeds
  • chopped roasted pecan nuts
  • for non-vegans – crunchy bacon


  1. Peel the butternut squash and take the seeds out. Then cut it into medium sized cubes.
  2. Add the olive oil to a pot and turn the heat up. Add the spices and fry them for 1-2 minutes, then you’ll get the right flavors. Add the squash cubes and fry them as well for a little bit (2-3 minutes).
  3. Add water until the cubes are under water. Add some salt and pepper as well.
  4. Cook it under lid until the squash is completely soft. It takes approximately 30 minutes.
  5. When it is all tender, blend it and add the rice cream. Cook it for few more minutes. Check the seasoning if you need more salt or pepper.
  6. Plate them and top it with something crunchy you prefer.

It is very easy to make and has a perfect comforting spicy taste! I really love this soup. I think I could cook this every other week, it’s that delicious.

Have a nice time with cooking


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