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Home » Soups

Published: Sep 3, 2016 · Modified: Mar 31, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Mexican Flavored Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup is the perfect recipe for lunch or dinner on those chilly days. Once the butternut squash is roasted it takes just about 30 minutes to make the soup. Roasting the vegetable brings out the natural sweetness of the squash and the spices balances it out perfectly.

The last soup that I chose to end my first week of the mega marathon is this Mexican inspired/flavored roasted butternut squash soup. I am not a big soup person and the only soup that I will have without any second thought is the tomato soup.

Roasted Butternut Squash Soup served in a red bowl
Roasted Butternut Squash Soup

I have made the classic tomato soup and the roasted tomato soup and I fell in love with roasting the tomatoes. My husband saw this recipe online and encouraged me by saying that it is a roasted soup.

Everyone in my family loves butternut squash and I often make this delicious Butternut Squash Curry  So I thought why not try the Roasted Butternut Squash Soup.

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Why make this soup?

I knew that roasting the vegetable would bring out the natural sweetness of the sugar and hence wanted to balance out the sweetness with spice. Ancho chilies in the Roasted Butternut Squash Soup would have been great, but I ran out of my stock and could not find it in the grocery store.

Hence I just used the Indian red chilies and it gave a good heat to the Roasted Butternut Squash Soup, but still, I was missing the peppery flavor.

The Roasted Butternut Squash Soup itself does not take too long to make. Once the vegetable is roasted it just takes 30 minutes to make the soup. I did not care much about the sour cream, but if the soup is really spicy, the sour cream would help to balance it out.

This whole marathon, I have been trying to keep away from my comfort zone – The Indian Cuisine and trying my hands on flavors of different countries.

My first week had been very successful in that as I was able to make 3 different soups from 3 different countries; Japan, Middle Eastern and Mexican.

Mexican Flavored Butternut Squash Soup served in a bowl with red spoon

Ingredients needed

  • Butternut Squash – 1 ½ lbs
  • Olive oil – 2 + 2 tbsp
  • Ancho chilies – 2 or 3 small (deseeded, if less spicy is preferred)
  • Onion – 1 large (chopped)
  • Carrots – 2 (diced)
  • Garlic – 2 cloves (crushed)
  • Vegetable broth – 3 cups
  • Water – about 2 cups
  • Roasted cumin powder – 1 ½ tsp
  • Salt – as needed
  • Pepper – to taste
  • Sour cream – to garnish (optional)
  • Cilantro – to garnish
  • Roasted corn nuts – to garnish (optional)
Roasted Butternut Squash Soup with lemon and flower  in background

Step by step process

  • Peel the butternut squash and then cube them into half inch pieces. Place them in a bowl and add 2 tablespoon of olive oil and salt to taste. Mix well.
Cutting squash and adding in a bowl
  • Layer a baking sheet with aluminum foil and spray with oil. Spread the cubed butternut squash in a single layer. Bake them at 425 F, turning couple of times in between until browned and tender. It took me about 30 minutes.
Roasting Butternut Squash in oven
  • In a small pan, dry roast the ancho chilies until aromatic. I was unable to get Ancho chilies and hence used the Indian dry red chili. Keep it aside.
Roasting chillies in a pan
  • In a soup pot or a deep pot, add the remaining 2 tablespoon olive oil. Add the onions, garlic and carrot and let it cook in medium flame until the onions are translucent and the carrots are cooked.
Cooking the vegetables in a pan and mixing with spatula
  • Add the toasted red chili, vegetable broth, and 1 cup of water and let it come to a boil. Simmer for about 5 minutes and then add the roasted squash. Add cumin powder and let it simmer for 5 minutes.
  • Using an immersion blender, blend the soup until smooth and creamy. At this stage, if the soup is too thick, add more water and bring it to the preferred consistency.
  • Add salt and pepper as needed and transfer it to serving bowl. Garnish with cilantro and sour cream (optional). I also served the Roasted Butternut Squash Soup with some roasted corn to add crunch.
Roasted Butternut Squash Soup served in a red bowl with spoon and also with lemon

Expert tips

  • Roasting the butternut squash brings out a lot of flavor.
  • Make sure to give enough time to roast. I also roast the squash in bulk and freeze some to instantly make soup.
  • Use ancho chilies for that deep peppery flavor.
  • Serve soup with a dollop of cream. If vegan skip the cream or use coconut cream.
  • Immersion blender comes in very handy to blend the soup.

Frequently asked questions

What kind of squash to use to make soup?

I use butternut squash to make soup. It has a natural sweetness and roasting it makes it even more delicious. We also grow our own squash and it keeps fresh for more than 6 months.

Can I freeze roasted butternut squash to make soup?

Yes, we can roast the squash and puree it and freeze. We can also freeze chopped butternut squash and then roast it from frozen and then make soup.

Can I freeze butternut squash soup?

Yes. Butternut squash soup freezes really well. Ladle the soup into individual serving container and freeze it for up to 3 months.

More soup recipes

I have all my soup recipes here in this page. I am listing a few for inspiration, but you could check for more recipes in the Soups page.

  • Thai Vegetarian Tom Yum Soup With Vegetables And Tofu
  • Xarba Arbija | A Libyan Soup Recipe
  • Dali Thoy | Konkani Style Dal | Vegan Spiced Lentil
  • Instant Pot Vegetarian Minestrone Soup

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Mexican Flavored Roasted Butternut Squash Soup in a Bowl

Mexican Flavored Roasted Butternut Squash Soup

The Roasted Butternut Squash Soup itself does not take too long to make. Once the vegetable is roasted it just takes 30 minutes to make the soup. Roasting the vegetable brings out the natural sweetness of the sugar and adding spice would balance out the sweetness.
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Course: Soups
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 170kcal
Author: Sandhya Ramakrishnan

Equipment

  • Oven
  • Cutting board
  • saute pan
  • hand blender

Ingredients

  • 1 ½ lb Butternut Squash
  • 4 tablespoon Olive oil
  • 3 small Ancho chilies Deseeded, if less spicy is preferred
  • 1 large Onion Chopped
  • 2 Carrots Diced
  • 2 cloves Garlic Crushed
  • 3 cups Vegetable broth
  • 2 cups Water
  • 1 ½ teaspoon Cumin powder Roasted
  • as needed Salt
  • to taste Pepper
  • to garnish Sour cream Optional
  • to garnish Cilantro
  • to garnish Roasted corn nuts Optional

Instructions

  • Peel the butternut squash and then cube them into half-inch pieces. Place them in a bowl and add 2 tablespoon of olive oil and salt to taste. Mix well.
  • Layer a baking sheet with aluminum foil and spray with oil. Spread the cubed butternut squash in a single layer. Bake them at 425 F, turning a couple of times in between until browned and tender. It took me about 30 minutes.
  • In a small pan, dry roast the ancho chilies until aromatic. I was unable to get Ancho chilies and hence used the Indian dry red chili. Keep it aside.
  • Add the toasted red chili, vegetable broth, and 1 cup of water and let it come to a boil. Simmer for about 5 minutes and then add the roasted squash. Add cumin powder and let it simmer for 5 minutes.
  • Using an immersion blender, blend the soup until smooth and creamy. At this stage, if the soup is too thick, add more water and bring it to the preferred consistency.
  • Add salt and pepper as needed and transfer it to the serving bowl. Garnish with cilantro and sour cream (optional). I also served the Roasted Butternut Squash Soup with some roasted corn to add crunch.

Notes

Expert tips
  • Roasting the butternut squash brings out a lot of flavor.
  • Make sure to give enough time to roast. I also roast the squash in bulk and freeze some to instantly make soup.
  • Use ancho chilies for that deep peppery flavor.
  • Serve soup with a dollop of cream. If vegan skip the cream or use coconut cream.
  • Immersion blender comes in very handy to blend the soup.

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 497mg | Potassium: 582mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15916IU | Vitamin C: 60mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Little Big H says

    November 07, 2016 at 9:00 pm

    This sounds really lovely. I love a good butternut soup. Pinning so I remember to make it once it starts to get a little cooler here....

    Reply
    • Sandhya Ramakrishnan says

      November 07, 2016 at 9:47 pm

      Thanks 🙂

      Reply
  2. Laura | Wandercooks says

    November 07, 2016 at 8:33 pm

    Butternut squash soup is one of my all-time favourites, so I can't believe I've never tried it with a spicy/cilantro flavour zing! This one's going straight on the must-cook list! 🙂

    Reply
    • Sandhya Ramakrishnan says

      November 07, 2016 at 8:57 pm

      Thanks Laura! I love the spice and Cilantro took the flavors to another level.

      Reply
  3. Everyday Sarah Jane says

    November 07, 2016 at 7:27 pm

    It is absolutely soup season over here! Butternut Squash soup season to be exact! This looks absolutely delicious! Can't wait to sip on a bowl ASAP!

    Reply
    • Sandhya Ramakrishnan says

      November 07, 2016 at 7:30 pm

      I love fall just because I can sip on soups all day. Thanks 🙂

      Reply
  4. Platter Talk says

    November 07, 2016 at 7:07 pm

    I like the cilantro and chili in this recipe for squash soup. Perfecto.

    Reply
    • Sandhya Ramakrishnan says

      November 07, 2016 at 7:11 pm

      Thanks Dan!

      Reply
  5. A Forks Tale says

    November 07, 2016 at 6:40 pm

    This Butternut Squash Soup sounds fantastic! I love the spicy chili ? addition! Yum!

    Reply
    • Sandhya Ramakrishnan says

      November 07, 2016 at 6:43 pm

      Thanks and the chili did make a big difference!

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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