Spicy Butternut Squash Soup

A warming, creamy butternut squash soup with a kick. Cozy up with this dish – just in time for fall!

  • Serves 4
  • 15 mins prep, 55 mins cook 1 hr 10 mins total
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  • 1 butternut squash
  • 3-4 medium size carrots
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can coconut milk
  • 1 teaspoon cinnamon
  • ½ teaspoon ground coriander
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 2 chipotle peppers in adobo sauce
  • 3 tablespoons coconut oil
  • Salt & pepper to taste





  1. Preheat oven to 425° F.
  2. Cut the squash in half lengthwise & lightly brush with oil.
  3. Wash & peel carrots & lightly brush with oil.
  4. On a baking sheet, place the squash (peel side down) along with the carrots & transfer to oven to roast for 35-40 minutes. Both the carrots and squash should be very tender when poked with a fork.
  5. In a soup pot over medium heat, dry roast the cinnamon, coriander, cumin & chili powder for 2-3 minutes until very fragrant.
  6. Add the remaining coconut oil, onion & garlic and sauté 5-7 minutes until translucent.
  7. Scoop the cooked squash (excluding the seeds) out of the peel and into the soup pot. Add the carrots, peppers & coconut milk as well, and bring to a simmer.
  8. Carefully transfer the soup to a blender and puree. Alternatively, you can use an immersion blender to puree the soup, although I find that blending it in a standup blender usually results with a smoother, creamier soup.
  9. To make the tortilla strips garnish, use a very sharp knife to cut each chip into thin strips.
  10. Transfer to bowls and top with fresh avocado & tortilla chips. Enjoy!