Spicy Squash Soup

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This squash soup recipe is a unique combination of sweet and spicy. Adding in the herbs at the end as a garnish adds a whole new level of flavor.


  • 1 Butternut Squash (about one pound)
  • 1-2 Tablespoons Thai Peanut Sauce
  • 2 Tablespoons fresh Basil or Sage
  • 1/4 cup Salad Croutons
  • 1 cup of Water


  1. Heat oven to 400 degrees
  2. Pierce squash a few times
  3. Place on baking sheet and roast until tender, about 45 minutes
  4. Remove and let cool
  5. Cut open squash and scrape out seeds.
  6. Peel squash and cut up the pulp.
  7. Place squash in a medium pot and mash with a fork.
  8. Stir in 1 cup water and 1 tablespoon Thai peanut sauce.
  9. Heat through over medium heat.
  10. Stir in more water or peanut sauce if needed to achieve desired consistency or taste.
  11. Dish into serving bowls and top with basil and croutons (if desired)