This spicy butternut soup, infused with warming spices and creamy coconut milk, is given a fresh vibrant twist thanks to the addition of a cup of orange juice. This is a rich, creamy soup that's perfect for warming you up all winter long!
Soup has always been one of my favourite winter meals, and this spicy butternut soup is no exception. It's loaded with the warming flavours of cumin and cinnamon with a touch of chilli for extra heat. The coconut milk adds a creamy texture, while the orange juice adds a burst of freshness without making it taste overly 'orangy'.
If you're not a lover of chilli, or you want a milder soup to serve to the family, you can cut down on the amount of chilli you add, or leave it out altogether. However, I would recommend you add the other spices so you don't miss out on the comforting warmth they provide.
For extra flavour I like to roast the butternut in the oven before adding it to the soup, but you could just as easily cook the butternut in the chicken stock with the potatoes instead.
The soup is naturally thickened by the potatoes which are blended with the butternut once everything has softened, so there's no need for any other thickening agents.
I love to serve butternut soup with my seeded Irish soda bread. The seeds in the bread add an additional element of texture to every mouthful. Plus, this bread only takes 5 minutes to mix and you can pop it into the oven while the soup is simmering!
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Ingredients
This recipe will make enough soup to feed up to 8 people. If you want a smaller batch you can halve the ingredients, or freeze any leftovers for another meal.
- Butternut - You can either use roasted butternut or simply boil cubes of fresh uncooked butternut with the potatoes. I've given instructions for roasting butternut below.
- Potatoes - these are used to thicken the soup - the more potatoes you add, the thicker the final outcome will be, and the more stock you will need to get the right consistency. The potatoes should be peeled and cut into chunks.
- Chicken stock - I had homemade chicken stock in the freezer so I used that. You could use stock cubes or bouillon cubes instead. You can substitute chicken stock with vegetable stock.
- Coconut milk - for a creamy taste. Substitute with the equivalent amount of a combination of fresh milk and cream.
- Oranges - for the juice. I squeezed 2 oranges but you could use bottled fresh orange juice instead. It must be fresh orange juice though - don't use cordial.
- Cumin and cinnamon - for a warm spiciness.
- Chilli flakes - these are optional. Add to your own taste or leave them out altogether.
- Salt and pepper - for seasoning. You can use either white or black pepper.
- You may also need a small amount of sunflower oil to brush on the butternut if you intend to roast it.
**You can find the exact ingredient measurements for butternut squash soup on the printable recipe card at the end of this post**
Instructions
Butternut
I find this is the easiest way to roast a butternut. If you prefer to peel the butternut and cut it into pieces before roasting it, then by all means do it that way.
If you are not going to be roasting the butternut you can skip these steps. However, should peel the butternut and cut it into chunks.
Step 1: Cut the butternut in half and brush the top with a thin coating of sunflower oil and season lightly with salt.
Step 2: Place the butternut cut side down on the tray lined with tin foil.
Step 3: Bake in a hot oven (200C/400F) for half an hour or until the butternut can be easily pierced with a fork. The actual time will depend on the thickness of the butternut.
Allow the butternut to cool and then scoop the flesh out of the skins. Set aside the amount of butternut you will be using for the soup. Leftover roasted butternut can be turned into butternut puree and frozen for another day.
Make the soup
Step 4: Place the potatoes into the stock in a large saucepan. If you did not roast the butternut, place the peeled and cubed raw butternut into the pan with the potatoes. Boil for 8 to 10 minutes until the potatoes can be pierced with a fork.
Step 5: Add the roasted butternut to the pan (if you didn't add it earlier) and pour in the coconut milk and orange juice. Stir in the spices.
Step 6: Cover the pan with a lid, turn the heat to low, and simmer for 15 to 20 minutes until the vegetables are softened.
Step 7: Blend the soup with a stick blender (or immersion blender) and season with salt and pepper to your own taste. Check the consistency of the soup after blending. If it is too thick, add extra stock until the desired consistency is reached.
Tips for a successful outcome
Here are my top tips to ensure that your spicy butternut soup turns out perfectly.
- Make sure your pan is large enough to hold all the ingredients.
- Boil the potatoes (and optionally the butternut) in stock to give the vegetables a head start in softening.
- Make sure the heat is set to low when you simmer the soup. The soup will thicken as it cooks and the vegetables break down, and if the heat is too high there is a chance the soup will bubble over the pan and make a mess of your stove.
- Allow the soup to cool slightly before blending so you don't accidentally scald yourself.
- Don't add the seasoning to the pan until you have blended the soup. That way you can get a feel for how much seasoning you need.
- If the soup is too thick after it has been blended, thin it down with extra stock.
Equipment
You will need a saucepan (with a lid) which is large enough to hold all the ingredients. A large cast iron Dutch oven would be ideal.
If you intend to roast the butternut, you will need a baking tray. I like to line my tray with tin foil to make cleaning up easier. If you don't have tin foil ensure your tray is well-brushed with oil so the butternut does not stick to it.
To blend the soup you will need an immersion blender or stick blender. You could also transfer the soup into a jug blender, but do allow it to cool before blending.
You will also need a sharp knife and a chopping board for cutting up the vegetables.
Storage
Leftover soup can be stored in a covered container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove.
Butternut soup also freezes well. Allow it to cool then pack it into suitable containers and freeze for up to 4 months.
Allow it to defrost in the refrigerator and reheat in a saucepan on the stove or in the microwave.
FAQ
Yes, you can make it one or two days in advance and store it in the refrigerator until needed. The flavours actually develop as the soup sits.
You can make this soup even more creamy by stirring in a splash of heavy cream just before serving.
Yes, use vegetable stock instead of chicken stock. Don't add cream, the coconut milk will make it naturally creamy.
Try adding a small amount of ginger, paprika or nutmeg to change the flavour profile of the soup. Add small amounts to start with, then taste and add extra to your own taste..
Save for later
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Related recipes
Visit my soups, stews and casserole recipes page for other tasty recipes. Here are a few of my soup recipes you might enjoy.
📋The recipe
Spicy butternut soup
(Click the stars to rate this recipe)
Equipment
- Large saucepan with lid OR
- Dutch oven
- Baking tray for roasting butternut
- Stick blender
- Sharp Knife
- Chopping Board
Ingredients
- 2 pounds / 900 grams butternut
- 3 cups chicken or vegetable stock make it with stock cubes
- 8 ounces / 225 grams potatoes peeled and cut into chunks
- 12 ounce / 400 gram can coconut milk
- 1 cup / 240 ml fresh orange juice approx 2 oranges
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon dried chilli flakes optional or to your own taste
- 1 teaspoon salt or to taste
- ½ teaspoon black or white pepper or to taste
- 1 tablespoon sunflower oil
- Extra stock as needed to thin the soup if necessary.
Instructions
Roast the butternut
- If you are going to be boiling the butternut with the potatoes rather than roasting it, you can skip these steps.
- Cut the butternut in half and brush the top with a thin coating of sunflower oil and season lightly with salt.2 pounds / 900 grams butternut, 1 tablespoon sunflower oil
- Place the butternut cut side down on the tray lined with tin foil.
- Bake in a hot oven (200C/400F) for half an hour or until the butternut can be easily pierced with a fork. The actual time will depend on the thickness of the butternut.
- Allow the butternut to cool and then scoop the flesh out of the skins. Set aside the amount of butternut you will be using for the soup. Leftover roasted butternut can be turned into butternut puree and frozen for another day.
Make the soup
- Place the potatoes and 3 cups of stock into a large saucepan. If you did not roast the butternut, place the peeled and cubed raw butternut into the pan with the potatoes. Boil for 8 to 10 minutes until the potatoes can be pierced with a fork.3 cups chicken or vegetable stock, 8 ounces / 225 grams potatoes
- Add the roasted butternut to the pan (if you didn't add it earlier) and pour in the coconut milk and orange juice. Stir in the spices.12 ounce / 400 gram can coconut milk, 1 cup / 240 ml fresh orange juice, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, ½ teaspoon dried chilli flakes
- Cover the pan with a lid, turn the heat to low, and simmer for 15 to 20 minutes until the vegetables are softened.
- Blend the soup with a stick blender (or immersion blender) and season with salt and pepper to your own taste. Check the consistency of the soup after blending. If it is too thick, add extra stock until the desired consistency is reached.1 teaspoon salt, ½ teaspoon black or white pepper, Extra stock as needed
Notes
- Make sure your pan is large enough to hold all the ingredients.
- Boil the potatoes (and optionally the butternut) in stock to give the vegetables a head start in softening.
- Make sure the heat is set to low when you simmer the soup. The soup will thicken as it cooks and the vegetables break down, and if the heat is too high there is a chance the soup will bubble over the pan and make a mess of your stove.
- Allow the soup to cool slightly before blending so you don't accidentally scald yourself.
- Don't add the seasoning to the pan until you have blended the soup. That way you can get a feel for how much seasoning you need.
- If the soup is too thick after it has been blended, thin it down with extra stock.
- Leftover soup can be stored in a covered container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove.
- Butternut soup also freezes well. Allow it to cool then pack it into suitable containers and freeze for up to 4 months.
- Allow it to defrost in the refrigerator and reheat in a saucepan on the stove or in the microwave.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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