Spicy Roasted Butternut Squash Soup is the perfect autumn soup. It's creamy, savory, and slightly sweet with a kick of spice! This roasted butternut squash soup is made with roasted butternut squash, potatoes, carrots, cayenne pepper, and homemade chicken broth. It's filling, flavorful, and very perfect for any cold autumn night!
Start by preheating your oven to 400 degrees Fahrenheit, then line both a 9x13 baking pan and a sheet pan with parchment paper, then set aside.
Next, cut off the ends of the butternut squash using a sharp knife, then peel it with a vegetable peeler. Cut the squash in half then scoop out the seeds using a large spoon. Wear plastic gloves while doing this so you get stick squash sap on your hands. Lastly, cut the squash into cubes then transfer the squash to the 9x13 baking pan.
Peel, cut, and rinse the potatoes then transfer them to the other sheet pan. Drizzle both vegetables with olive oil then mix to combine.
Roast vegetables for 40 - 60 minutes or until the potatoes and squash are tender and just starting to brown. The potatoes will be done first. Once done set aside to cool.
Heat a large pot on medium-high heat with 1- 2 tablespoons of olive oil. Add the diced onions, celery, and carrots and cook until soft or about 5 minutes. Next, make a hole in the middle of the pot then add the minced garlic. Allow it to cook for 30 seconds - 1 minute so it can be fragrant. Lastly mix in dried thyme, cayenne pepper, salt, and ground black pepper.
Add the cooked potatoes and squash to the pot along with the chicken broth. Allow the soup to come up to a boil then reduce the heat to a simmer. Cook the soup covered for 30 - 40 minutes to allow the flavors to combine.
Next blend your soup using either an immersion blender right away or wait 1 - 2 hours to blend the soup in a high-speed blender in 2 - 4 cup portions, so you don't burn yourself.
Taste and adjust for seasoning if needed, then serve your spicy butternut squash soup topped with pumpkin seeds or a drizzle of heavy cream. Enjoy!
Notes
* Peel the squash with gloves on to avoid getting "sticky squash hands".The soup will be thick once it's blended, you could leave it as is or add more chicken broth until your desired consistency is reached.Store leftover butternut squash soup in an airtight container for up to 5 days in the refrigerator. You can transfer the soup to a freeze-safe container or freezer bag to freeze for several weeks.When ready to reheat, remove from the bag then reheat on the stove on medium heat with ¼ cup of chicken or vegetable broth until hot.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.