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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
