Smoky Paprika Butternut Squash Soup
A velvety, deeply flavored soup made with roasted butternut squash and smoked paprika, perfect for chilly evenings. This american-inspired soups (vegan) ready in about 55 minutes pairs butternut squash, medium onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups butternut squash
- 1 medium onion
- 3 cloves garlic
- 3 cups chicken stock
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1/4 cup coconut milk
- 1 tsp fresh thyme
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups cubed butternut squash with 1 tbsp olive oil, 3 minced garlic cloves, and 1/4 tsp salt on a baking sheet. Roast for 25 minutes until tender and caramelized.
- Step 2: Sauté 1 diced medium onion in 1 tbsp olive oil over medium heat for 8 minutes until golden. Add 1 tsp smoked paprika and cook for 1 minute until fragrant.
- Step 3: Transfer roasted squash, onion, and 3 cups chicken stock to a blender. Blend until completely smooth, then return to a pot. Stir in 1/4 cup coconut milk and 1 tsp fresh thyme.
- Step 4: Simmer uncovered for 10 minutes on low heat until heated through, stirring occasionally. Adjust salt to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika Butternut Squash Soup take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Paprika Butternut Squash Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butternut squash from drying out.
Can I substitute ingredients in Smoky Paprika Butternut Squash Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Paprika Butternut Squash Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Paprika Butternut Squash Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
