Spicy Butternut Squash Soup Recipe – Healthy, Silky, and Perfect for Thanksgiving

Soups & Stews • 2025-09-29 • By Fabiana

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Every fall, Panera’s Autumn Squash Soup shows up like clockwork and people go wild for it. And sure—it’s creamy, cozy, and worth the hype. But if you’ve ever wished for something a little lighter, healthier, and with a playful kick, this spicy butternut squash soup recipe is your answer.

Think of it as Panera’s bolder cousin: silky smooth, full of roasted veggie goodness, and with just enough spice to make your taste buds dance. It fits perfectly on your list of fall soup recipes—comforting for a weeknight dinner, festive enough for Thanksgiving soup recipes, and way too good not to make again and again.

Why You’ll Love This Recipe

It’s lighter than traditional cream-heavy fall soups and stews.
The paprika and pepper flakes give it a warm, spicy edge.
It’s flexible—keep it silky smooth or add water for a lighter, brothier finish.
Packed with veggies, it’s one of those healthy squash soup options you’ll feel good about.
It makes enough to share… though you may not want to.

Recipe at a Glance

Main Star: Butternut squash with a kick.
Flavor Profile: Silky, savory, and lightly spicy.
Prep & Cook Time: About 40 minutes.
Why It Works: The natural sweetness of squash balances perfectly with the paprika and spice blend.

What You’ll Need for this Spicy Butternut Squash Soup

No need to worry about this list—this recipe is super simple and budget-friendly!

½ butternut squash, chopped
1 potato, chopped
1 carrot, chopped
1 medium onion, chopped
½ cup red bell pepper, chopped
½ cup yellow bell pepper, chopped
2 garlic cloves, minced
1 tablespoon paprika
1 tablespoon spice blend (baharat or your favorite)
Salt to taste
4 cups vegetable broth
4 cups boiled water (optional)
1 teaspoon red pepper flakes (garnish)
2 tablespoons chopped parsley (garnish)

Helpful Tools:

A sturdy immersion blender (so much easier than transferring to a blender).
A tall soup pot (this one’s roomy enough to avoid splashes).

Prep & Cook

Step 01

Roughly chop all the vegetables and place everything in a large, tall soup pot.

Add the spices (except red pepper flakes) and pour in the vegetable broth.

Step 02

Let it simmer until the veggies are soft and cooked through.

Step 03

Blend everything until smooth—use an immersion blender or a regular blender in batches.

Step 04

If you prefer a creamy texture, stop here. For a silkier finish, add hot water slowly until you reach your desired consistency.

Secrets from Our Kitchen to Yours

Love Panera’s Autumn Squash Soup? This recipe is a lighter, spicier spin that feels homemade and fresh.
For even more depth, roast the squash, potato, and carrots before simmering—it adds a caramelized sweetness that makes this soup unforgettable.
This dish proves that even easy unique butternut squash recipes can feel gourmet with the right spice blend.
Make ahead! Soup flavors deepen overnight, making it perfect for holiday prep.

Serving Suggestions

This Spicy Butternut Squash Soup is versatile—dress it up or down:

Serve as a starter for your Thanksgiving menu.
Pair with a fresh green salad and crusty bread for a cozy dinner.
Add a swirl of Greek yogurt or coconut cream for extra creaminess.
Garnish with roasted pumpkin seeds for crunch.
Try it alongside our Simple Roasted Potatoes or Stuffed Eggplant for a complete fall feast.

Crispy Roasted Poataoes Featured Img 01 — **Simple Roasted Potatoes**

2Stuffed Eggplant Recipe Featured 02 — **Stuffed Eggplant**

Put Your Spin on It

Swap butternut for pumpkin to make a pumpkin and squash soup combo.
Want extra spice? Stir in a dash of cayenne or curry powder.
For a heartier version, add lentils or chickpeas during simmering.
Make it vegan-friendly from the start—no adjustments needed!

Tasty Thoughts

This Spicy Butternut Squash Soup is everything fall should be: cozy, colorful, and just a little dramatic (in the best way). It’s proof that healthy doesn’t have to mean bland, and comfort food doesn’t have to weigh you down. One spoonful, and you’ll see why it’s quickly becoming a new favorite in our kitchen.

So whether you’re warming up on a chilly night or planning your Thanksgiving soup recipes, this bowl has your back. Make it once, and it’ll be on repeat all season long.

Common Questions

Can I freeze this soup?
Yes! Store in freezer-safe containers for up to 3 months. Thaw and reheat gently.

What if I don’t like it too spicy?
Skip the red pepper flakes garnish and reduce paprika slightly—it’ll still be silky and delicious.

Can I make this vegan?
Absolutely—it’s naturally dairy-free and vegan without the butter.

Nutrition Notes

Curious about calories or carbs for this Spicy Butternut Squash Soup? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.