Spicy Squash Soup

Remember how I mentioned that it wasn’t quite the season in which I pretty much subsist off lentil soup and different root vegetable stews?

It’s beginning to taste a lot like that season.

This soup is super easy to throw together. You can reduce (or omit altogether) the spices if you’re not into that sort of thing. This was actually the first time that I blended it—because I didn’t have a blender or immersion blender until recently, I normally just whisked it ferociously until the consistency got a little soupier. Feel free to do the same if you don’t want your soup as super (souper?) smooth.

In addition to being easily thrown together, this soup is also really easily garnished. Crack some black pepper, throw some herbs on there, maybe a swirl of olive oil—done! Impressive soup is ready.

I like to split this up into individual servings for leftovers and garnish them individually so that I can have a nice-looking lunch at work.

Spicy Squash Soup Recipe

By M. M. Cassidy Published: December 3, 2010

  • Yield: 8 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

This soup is stupidly easy to throw together for the presentation ROI that it generates. It's also customisable, so smooth, and comforting. Most of all, it's delicious! It goes well with Thanksgiving leftovers, crostini, arugula salad, and full-bodied fruity reds (or oranges! that would result in an awesome orange overload).



  1. Melt the Earth Balance in a large pot over medium-high heat.
  2. Add the onion and sweat for a few minutes before adding the garlic and ginger. Sauté until the onions are translucent.
  3. Add the spices and mix.
  4. Add the squash and broth and turn the heat up to high. Bring to a boil and then reduce to a simmer until the squash is softened, about 10 minutes.
  5. Either immersion blend, blend in batches, or whisk the dickens out of the soup to your desired consistency.
  6. Return to the pot over low heat and stir in coconut milk and cream (if using).
  7. Garnish with freshly cracked black pepper; thyme, rosemary, or other herbs; and olive oil.

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  • Juleenl

    Interesting twist with the coconut milk…I usually add 2 apples which add a nice hint of sweetness but I might just have to try the coconut milk sometime!

    Also, I’d like to formally request you to post your recipe for bagels! yum!!

    • Ooh, apples! That would make this soup epically fall flavoured… ERC’s soup of the day this week has been butternut squash and apple—made me think of you!

  • lucidslide

    I am going to have to try this one! LOVE squash soup. Though I think I will substitute “dash of cayenne pepper” with “excessive quantity of hot sauce.” You got me thinking with that “spicy” in the title. I’ll let you know how it turns out :).

    • Hooray! More evidence against suggesting spice quantities… I’ll let you know when we have Pumpkin Day and carve up all these pumpkins that we have hanging around. I’m thinking not only soup, but Moroccan or Lebanese stew, pie (obv), and maybe even some kind of enchiladas. Do keep me posted on your similar endeavours!

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