I must admit the best Butternut Squash soup I have had in my life so far was at 5th & Taylor located in Tennessee while on a business trip. It was the perfect blend of sweet and savory and perfect for the November outing we were having at the time. I have been making it every fall since then and it will be making a lot of appearances in my home this fall, so I decided to share the recipe with you all. Typically my recipes have some memory of my NaNa and while this one is not directly from her; she used to make a stewed summer squash out of this world. I am still working on that recipe so for now, you have Belle’s Spicy Butternut Squash Soup.

Sometimes the easiest secrets are in the spices. I added a pinch of turmeric (for color and spice), cumin, and smoked paprika to elevate the taste of this dish.

Sometimes the easiest secrets are in the spices. I added a pinch of turmeric (for color and spice), cumin, and smoked paprika to elevate the taste of this dish.

You all should know by now I’m all about working smarter not harder, so I opted to use butternut squash from the frozen section already diced. If you have time and want that extra freshness you can dice up a fresh squash. And yes, this sage is from my herb garden. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, nutmeg, turmeric, and cumin to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set for soup settings for 30 minutes.

Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid. Wait for everyone to come to see what that smell is!!!

Remove and discard the sage. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt if needed.

One of the fun things about this soup is choosing your garnishing. I’ve had it with toasted granola with pecans it was so delicious.

Serve warm, with your choice of garnishes. Topped here with pumpkin seeds and coconut milk.

This soup is perfect for a cozy meal by the fire or watching your favorite Lifetime movie. I hope it brings joy to your home this Fall. As always thank you for taking the time to follow my journey. Be Blessed-Omniley

Print Recipe

5 from 1 vote

Spicy Butternut Squash Soup

This spicy butternut squash soup is smooth and creamy. It's loaded with spices for a bold and flavourful soup!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Dish, Side

Cuisine: Thai

Servings: 6 people

Calories: 119kcal

Author: Belle Omniley

Ingredients

• 2 cups vegetable stock
• 3 cloves garlic minced
• 1 bag baby carrots cut in half
• 1 Granny Smith apple diced
• 24 oz Butternut Squash, frozen If you opt for fresh squash medium size 3#--peeled, seeded and diced, uncooked
• 1 fresh sage sprig
• 1 purple onion diced
• 1/2 tsp salt
• 1/4 tsp black pepper freshly ground
• 1/8 teaspoon cayenne
• 1/8 teaspoon tumeric
• 1 pinch ground cumin
• 1 pinch ground cinnamon
• 1 pinch nutmeg
• pinch smoked paprika
• 1/2 cup coconut milk

Instructions

• Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, nutmeg, turmeric, and cumin to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set for soup settings for 30 minutes.
• Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid.
• Remove and discard the sage. Stir in the coconut milk.
• Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt if needed
• Serve warm, with your choice of garnishes. Topped here with pumpkin seeds and coconut milk.