There’s something deeply comforting about a bowl of creamy, roasted butternut squash soup, but this version comes with a twist. Warm sage, ginger, roasted tomatoes, and a touch of jalapeño bring depth, while garam masala and maple syrup turn every spoonful into cozy magic.
This is the kind of soup that feels gourmet but is secretly simple: everything roasts on one sheet pan, blends into silky perfection, and finishes with a swirl of cream and crunchy sourdough croutons or grilled cheese. Perfect for chilly evenings, holiday starters, or meal prep.
Why You’ll Love This Soup
- Full of fall flavors – roasted squash, sage, garlic, and ginger.
- Balanced heat – jalapeño adds warmth without overpowering.
- Ultra creamy – thanks to a splash of heavy cream.
- Layered spices – garam masala brings a warm, aromatic finish.
- Homemade croutons – because texture is everything.
Tips & Variations
- Make it vegetarian: Use vegetable broth.
- Make it dairy-free: Swap cream for coconut milk (it’s amazing with the spices).
- Extra spicy? Keep the jalapeño seeds in or add a pinch of cayenne.
- Extra silky: Run the soup through a fine-mesh strainer after blending.
Spicy Butternut Squash Soup
Yield:
5-6
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients
For the Roasted Vegetables
- 1 medium butternut squash, peeled, seeded, cubed
- 2 shallots, peeled and halved
- 1 large jalapeño, stem removed and halved (remove seeds/membrane for less heat)
- 4 cloves garlic, peeled
- 1-inch piece fresh ginger
- 2 Roma tomatoes, halved
- 5–8 fresh sage leaves
- 2 tbsp olive oil
- ½ tsp chili powder
- Salt and black pepper, to taste
For the Soup
- 4 cups chicken broth (or vegetable broth)
- ½ cup heavy cream (plus more for serving)
- 1 tbsp real maple syrup
- 1–1½ tsp garam masala
- Toasted pumpkin seeds, for garnish
For the Sourdough Croutons
- 2–3 slices sourdough, cut into cubes
- 1–2 tbsp olive oil
- ½ tsp garlic powder
- Pinch of salt
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment. Add squash, shallots, jalapeño, garlic, ginger, tomatoes, and sage to the sheet pan. Drizzle with 2 tablespoons olive oil, then season with salt, pepper, and chili powder. Roast 25–30 minutes, or until the squash is fork-tender and lightly caramelized.
- While the vegetables roast, place sourdough cubes on a second lined baking sheet. Drizzle with olive oil, sprinkle with garlic powder and a pinch of salt, and toss to coat. When the vegetables come out, place the croutons in the oven. Bake 10–15 minutes, or until golden and crisp.
- Transfer the roasted vegetables to a blender. Add 2 cups of the chicken broth and blend until completely smooth (work in batches if needed). Pour the puree into a large pot and turn heat to medium.
- Stir in garam masala and maple syrup. Gradually add remaining chicken broth gradually until the soup reaches your desired thickness. Pour in the heavy cream and stir to combine. Taste and adjust seasoning. Add salt, pepper, more garam masala, or maple syrup as needed.
- Ladle into bowls and garnish with a swirl of heavy cream, crunchy sourdough croutons or grilled cheese and toasted pumpkin seeds. Enjoy!
