Spicy Butternut Squash Soup

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“I never thought I would like squash soup... but when it has a good amount of heat, and some garlic... sign me up! I always make my vegetable stock from scratch, and I really think that makes it so much better!”
1hr 20mins

Ingredients Nutrition

  • 2 butternut squash
  • 2 -3 cups vegetable stock
  • 1 cup orange juice
  • 2 onions, chopped
  • 1 pint mushroom, sliced
  • 6 garlic cloves, minced
  • 1 tablespoon minced ginger (or more)
  • 1 tablespoon olive oil
  • 1 tablespoon chili paste
  • 1 teaspoon salt, to taste


  1. Cut squash in half, lengthwise, and scoop out insides. Place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it. Cool, and then scoop squash out.
  2. Saute onions, garlic, and mushroom in oil until soft. Add ginger, chili paste, and salt. Cook for a few more minutes to allow flavours to mingle.
  3. Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth. Heat gently with onion mixture.

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