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Spicy Butternut Squash soup

February 2, 2011

The new year has been incredibly hectic so far in my house. Compared to the quiet and lack of activity that dominated the 2 years I’ve spent as a married woman managing my own household in the US, the last few weeks have been insane. As soon as we got back from our trip, both my husband and I have been busy with our respective graduate programs. What this means is that we end up eating meals together only a few nights a week. And I simply hate eating alone! More importantly, I miss the conversations I have with my husband over meals.

However, as they say, there always is a silver lining to everything. The only good that’s come out of this arrangement is that I get to make these interesting, off-beat, non-Indian dishes that I really enjoy, and which my husband doesn’t. So earlier this week when he was at school, and it was -15F here in MN (I’m not kidding), I made myself some delicious Spicy Butternut Squash soup.

I picked up a small squash from the grocery store after I saw this recipe for Spiced Butternut Squash soup on I’ve modified the recipe quite a bit and done my own spin on it to make it a little lower on fat as well as faster to cook. The result was a creamy, meal-in-a-bowl, mildly sweet and interestingly spicy soup that went really well with some fresh bread I picked up from a local bakery. Don’t you love the sense of fulfillment you get after eating a warm bowl of soup?

Here’s my recipe for 2 people – You will need:

  • 1 small butternut squash, around 1 lb
  • 2 tbsp EVOO
  • 1 large shallot
  • 2 large cloves of garlic
  • About 1 cup diced, peeled potatoes
  • 3 cups low-sodium chicken or vegetable broth
  • 1/2 cup whole milk
  • 1/2 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • Salt to taste


  • Halve the squash and de-seed + devein it. Pre-heat the oven to 375 degrees F. In a baking pan with sides, pour a little water, place the squash halves cut side down and bake for about 40 minutes or until the flesh in the squash is mushy
  • While the squash cooks, cook the diced potatoes in the microwave and slice the shallots and garlic
  • Once the squash is cooked, allow it to cool while you start with the soup. In a pot, heat the EVOO and then add the shallots and garlic. Allow to cook on medium to low heat till everything is soft
  • While the onion and garlic soften, peel the squash. Add the mushy squash pieces and the cooked potato to the softened onion and garlic. Also add the chicken broth.
  • Cook on low heat for 2-3 minutes and mix well. Then, pureé this mixture in batches in a blender
  • Return the pureé to the pot and turn on low heat. Add the milk, cayenne pepper, salt and pepper. Mix well and heat the soup but don’t boil. Add more chicken broth if you feel the soup is too thick.
  • Ladle into bowls and serve with warm crusty bread
10 Comments leave one →
  1. February 2, 2011 9:51 pm

    I think we got out of MN just in time! But if I were still there I really can’t think of anything better than a bowl of hot soup! This looks amazing.

    PS – Check out Bombay Bite in Minneapolis. It was actually quite good and seemingly authentic!

    • February 3, 2011 9:47 pm

      Yeah I think you got lucky with the weather when you were here. And yes will totally check out Bombay Bite now that I have a recommendation from a fellow desi!

  2. February 2, 2011 10:25 pm

    I always love a tasty butternut squash soup. Your recipe sounds delicious! I’m going to try it using reduced-fat milk.

    • February 3, 2011 9:49 pm

      Good idea Nancy. That would make the soup ‘skinnier’ 😉

  3. February 3, 2011 12:38 am

    LOL all Bohra guys must be the same! I really like butter squash where as M would always say “kya hai ye metha metha sa” luckily though now he’s got much more adventurous then he was 3 years ago and doesn’t make a long face. I call that a victory 🙂

    This looks great.

    • February 3, 2011 9:52 pm

      Thanks so much for stopping by Kulsum! And yes, all Bohra guys ARE the same :-). My ‘M’ too is a wee bit more open to other foods now. In a few more years of marriage I hope to make him a total convert 😉

  4. Jordan P permalink
    February 3, 2011 12:14 pm

    Looks so easy and delish! Love recipes without a ZILLION ingredients!

    • February 3, 2011 9:53 pm

      Totally with you on the zillion ingredients bit, Jordan. Btw your spices are on their way. You should get them soon. Look forward to hearing all about the wonderful things you make with them 🙂

  5. February 3, 2011 2:15 pm

    I’ve never cooked with butternut squash before. That peel is daunting! But I love soup so maybe I’ll have to get over my fear and try making this soup. Oh, another plus of eating alone is you get to watch trashy tv shows while eating. Real Housewives, anyone? 🙂

    • February 3, 2011 9:57 pm

      Hahaa! And I thought I was the only weirdo who did that! My husband has come home late at many a night to find me watching some inane show on TV.

      And this was probably my second time cooking with butternut squash. I have to say its a very forgiving vegetable in terms of taste and gives a good amount of meals even for a small to medium sized squash. It’s an economy veggie for sure.

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