Spicy Butternut Squash Soup

I like soup any time of year, but when the fall season arrives, I make soup all the time. Butternut squash works great for this creamy soup. A couple Thai chilies give some nice heat and the coconut milk adds a wonderful layer of flavor. This is really easy to make and perfect for that cool autumn day!

Spicy Pumpkin Soup-4

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5 from 1 vote

Spicy Butternut Squash Soup

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Steve Cylka


  • 3 tbsp oil
  • 1 onion , diced
  • 2 garlic cloves , minced
  • 1-3 Thai chilies , halved and deseeded
  • about 4 cups butternut squash , cut into cubes
  • 2 cups chicken broth
  • 3/4 cups coconut milk
  • salt and pepper to taste


  • Heat oil in a pot on medium heat.
  • Add onion and garlic. Stir often so they do not burn. Cook until tender and beginning to caramelize, about 5-7 minutes.
  • Add the cubed butternut squash and chicken broth. Bring to a boil, lower heat to a simmer and cover pot with a lid. Cook until the squash is tender, about 20 minutes.
  • Remove from the heat and stir in the coconut milk. Puree with an immersion blender or upright blender. If needed, add more milk to reach desired thickness. Add salt and pepper, to taste.
  • Serve hot.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Steve you and I are on the same wavelength… I bought my first butternut squash of the season too. I almost made this soup with it’s wonderful Thai flavors… I bet this soup was perfect to warm you up. 🙂

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