Best 7 Spicy Butternut Squash Soup With Lime Croutons Recipes

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Embrace the tantalizing flavors of fall with a savory and vibrant dish—our appetizing spicy butternut squash soup with lime croutons. This recipe is a symphony of flavors, combining the inherent sweetness of butternut squash with a hint of heat from carefully selected spices. The creamy and velvety texture of the soup is enriched by the tangy brightness of lime-infused croutons, creating a delightful contrast that awakens your taste buds. Prepare to embark on a culinary journey that promises warmth and comfort with every spoonful.

Let's cook with our recipes!

CURRIED BUTTERNUT SQUASH SOUP WITH LIME CREAM



Curried Butternut Squash Soup with Lime Cream image

Delicious soup with a taste of curry and a lime cream is just the right kind of complement. Spice it up with cayenne pepper. Add some cilantro, shrimp, or almonds.

Provided by tapa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

1 butternut squash, halved and seeded
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
½ cup sour cream
1 tablespoon lime juice
1 lime, zested

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
  • Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes.
  • Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring squash mixture to a simmer until flavors blend, about 10 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
  • Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 35.3 g, Cholesterol 12.6 mg, Fat 10 g, Fiber 6 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 256.4 mg, Sugar 7.7 g

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE



Butternut squash soup with chilli & crème fraîche image

Come in from the cold to a warming bowl of autumnal soup

Provided by Good Food team

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 8

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6.
  • Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
  • Roast for 30 mins, turning once during cooking, until golden and soft.
  • While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
  • Return to the pan, gently reheat, then season to taste.
  • Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS



Winter Squash Soup with Gruyère Croutons image

In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.

Categories     Soup/Stew     Milk/Cream     Blender     Cheese     Vegetable     Thanksgiving     Lunch     Butternut Squash     Winter     Bon Appétit     Fall     Halloween     Kid-Friendly     Small Plates

Yield Serves 8

Number Of Ingredients 17

Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

  • For soup:
  • Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
  • Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
  • For croutons:
  • Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS



Roasted Butternut Squash Soup With Crispy Croutons image

A devourable soup. I really love this made with smoked chicken stock as it adds a beautiful flavour.

Provided by LeeDelaino

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 butternut squash
1 large sweet onion, diced
1 tablespoon butter
1 tablespoon vegetable oil
4 garlic cloves, minced
4 cups chicken stock or 4 cups vegetable stock
2 teaspoons cajun seasoning
2 -4 teaspoons fresh thyme or 2 teaspoons dried thyme
2 teaspoons fresh parsley
salt and pepper, to taste
1/2 cup sour cream (optional)
4 -5 slices bread, cut into cubes
5 tablespoons garlic oil
1 tablespoon dried herbs (e.g. italian seasoning)
1 dash salt and pepper

Steps:

  • Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
  • Place cut side down on baking sheet.
  • Bake for 30-40 minutes or until flesh of squash is fully softened.
  • On a low heat, saute onion in butter and oil until soft and browning.
  • Add garlic and saute until fragrant and soft.
  • Remove roasted squash from skin and put into soup pot.
  • Add stock and bring soup to a boil.
  • Reduce heat to a simmer and add seasoning and herbs.
  • Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
  • While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
  • Serve with chopped green onion and/or croutons.

SPICY BUTTERNUT SQUASH



Spicy Butternut Squash image

This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."

Provided by mersaydees

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 3

3 tablespoons chili powder
1 large lemon, juiced
3 lbs butternut squash, split lengthwise with a sharp, heavy chef's knife, the seeds and fibrous center scooped out of the c

Steps:

  • Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
  • Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
  • If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.

BUTTERNUT SOUP WITH PARMESAN CROUTONS



Butternut Soup with Parmesan Croutons image

Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you're short on time. They should pierce easily with a fork when they're done. -Jen Lehner, Seattle, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil, divided
1/4 teaspoon pepper
1 large onion, chopped
3 celery ribs, chopped
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
CROUTONS:
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
2 garlic cloves, minced
2 cups cubed French bread (1/2-inch cubes)
Cooking spray
Additional grated Parmesan cheese, optional

Steps:

  • Place squash in a 15x10x1-in. baking pan lightly coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with pepper. Toss to coat. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 15 minutes. Set aside., In a Dutch oven, saute the onion, celery and sage in remaining oil until tender. Stir in the broth and squash. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend. Cool slightly., In a blender, puree soup in batches until smooth. Return to the pan; heat through., For croutons, in a small bowl, combine the cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray; toss to coat. Place on a baking sheet coated with cooking spray., Bake at 425° for 5-8 minutes or until golden brown, stirring occasionally. Sprinkle each serving of soup with croutons and additional cheese if desired.

Nutrition Facts : Calories 179 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 541mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

  • For a smoother soup, blend the soup in a blender or food processor until it reaches your desired consistency.
  • If you don't have lime on hand, you can substitute lemon or orange.
  • If you want a spicier soup, add more chili powder or cayenne pepper to taste.
  • Garnish the soup with a dollop of sour cream, yogurt, or crème fraîche and a sprinkle of chopped cilantro or parsley.
  • Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Spicy butternut squash soup with lime croutons is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is creamy, flavorful, and has a nice kick of spice. The lime croutons add a bright and citrusy flavor that complements the soup perfectly. This soup is sure to be a hit with your family and friends.

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