Chili Spiced Butternut Soup with Sage Croutons

Chili Spiced Butternut Squash Soup with Croutons

The air keeps getting cooler around our neck of the woods. Therefore, we’re getting deeper into soup season in our house! In our opinion, one of the easiest and most flavorful soups that you can make is a hearty bowl butternut squash soup. In our recipe we decided to kick up the flavor with spices that you would normally find in a bowl of chili. However, the spice flavors transfer beautifully into the silky butternut flavors. Chili Spiced Butternut Squash Soup with pan fried croutons is definitely filling enough to serve as an entrée. However, smaller bowls of this soup can be served as a delicious appetizer as well. There’s one thing in this recipe that we really don’t suggest skipping. The pan fried croutons are easy to make, and they add fresh flavor and crunch texture to the soup! Also, it doesn’t hurt that they’re super easy to make as well! Eat more soups and stay fabulous!

Looking for more great soup dishes? Check out our recipes for Easy Spicy Coconut Curry Lentil Soup.

Looking for more recipes like Chili Spiced Butternut Squash Soup with Croutons? Swipe through some more of our options below!

Chili Spiced Butternut Soup with Sage Croutons

chili spiced butternut squash soup with sage croutons

Chili flavors blended with silky butternut soup create a warm soup meal everyone will enjoy!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: butternut squash, chili, soup, spaghetti squash, stew
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8
Calories: 195kcal
Cost: $15


Butternut Squash Soup

  • ½ yellow onion diced
  • 1 butternut squash peeled, seeded, & diced
  • 4 cups vegetable stock
  • 2 tsp chili powder
  • 1 tbsp sugar
  • 1 tsp cumin
  • ½ tsp black pepper
  • 1 tsp kosher salt
  • ¼ tsp ground coriander
  • ¼ tsp ground nutmeg
  • 1 bay leaf
  • ½ cup sour cream

Pan Fried Sage Croutons

  • leftover crusty bread cut into 1" cubes
  • ¼ cup extra virgin olive oil
  • 5 fresh sage leaves chopped
  • ½ tsp salt
  • ¼ tsp black pepper


To Make the Soup

  • In a large pot, add diced onion, butternut squash, vegetable stock, chili powder, sugar, cumin, black pepper, salt, coriander, nutmeg, and bay leaf. Bring to a boil and reduce heat to medium low. Simmer, covered, for 45 minutes.
  • After cooking, carefully remove the bay leaf from the pot. With an immersion blender*, blend all of the ingredients in the pot until smooth. Stir sour cream into the soup. Season to taste with additional salt as needed.
  • Set soup aside until the croutons have been prepared.

To Make the Pan-Fried Sage Croutons

  • Heat olive oil in a cast iron skillet over medium heat. When the oil is hot, add the bread cubes, chopped sage, salt, and pepper. Cook, stirring occasionally, for approximately 10 minutes until the bread starts to become toasted on the outside. Serve the croutons on top of the soup. Enjoy!


A countertop blender can be used in place of an immersion blender.  However, make sure not to fill the blender more than half full before blending.  The hot contents of the soup will expand slightly while blending.


Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 824mg | Potassium: 265mg | Fiber: 2.1g | Sugar: 4.7g | Calcium: 59mg | Iron: 2mg

parmesan and roasted garlic butternut pasta

Parmesan and Roasted Garlic Butternut Squash Pasta

Slow roasted butternut squash is exactly the fall flavor that we have been craving. We love a big bowl of butternut squash ravioli! However, making homemade ravioli can sometimes be a difficult process. We have just the solution…Parmesan and Roasted Garlic Butternut Squash Pasta! Not only will you get all of those great butternut flavors, but it is an easy dinner to throw together during the work week. Also, the leftovers make easy lunches to pack for the next day! This fresh and hearty butternut squash sauce would taste great on any kind of pasta. However, we just love the texture of a thick and silky pappardelle. Other great pasta options could include rigatoni, orecchiette, or even a whole wheat pasta. Whatever pasta you choose to use, you can enjoy knowing that you’re eating fabulously! We would suggest serving this delicious dinner with a fresh & vibrant side salad. Oh yeah…we forgot to mention that this dish is vegetarian as well! Eat more squash and stay fabulous y’all!

Looking for more fall flavored dishes? Check out our recipe for Instant Pot Pumpkin Curry with Chicken!

Looking for more great recipes like Parmesan and Roasted Garlic Butternut Squash Pasta? Check out some the recipes below!

parmesan and roasted garlic butternut pasta

parmesan and roasted garlic butternut squash pasta

This smooth and creamy butternut squash pasta sauce is delicious any time of the year!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: butternut squash, parmesan, pasta, roasted garlic
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 402kcal
Cost: $10


  • Nonstick Baking Sheet
  • Large Nonstick Pot
  • Food Processor or Blender


  • 1 butternut squash
  • ¼ cup extra virgin olive oil
  • 1 tsp Italian seasoning
  • 1 cup vegetable stock
  • 2 tsp Better than Bouillon Roasted Garlic Base
  • 5 oz shaved parmesan
  • 8 oz whole milk ricotta cheese
  • ½ tsp sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 16 oz pappardelle pasta


  • Preheat oven to 375°F.
  • Peel and remove seeds from the butternut squash. Chop the squash into 1"-1½" pieces. Place the chopped butternut squash in a single layer on a nonstick baking sheet. Drizzle with the olive oil and sprinkle with the Italian seasoning. Lightly season with salt and pepper. Toss the butternut squash with the oil and seasonings until coated all over.
  • Roast the squash in the preheated oven for 45-50 minutes until softened and starting to turn lightly brown around the edges. Remove from the oven when done roasting.
  • Meanwhile, bring a large pot of water to a boil. Season generously with kosher salt when the water comes to a rolling boil. Add the pasta and cook al dente according to package directions. Drain the pasta being sure to reserve ¼ cup of the pasta water. Set aside.
  • In the bowl of a food processor, add the cooked butternut squash, vegetable stock, roasted garlic base, half the shaved parmesan, ricotta cheese, sugar, salt, pepper, and reserved pasta water. Purée on LOW for approximately 1-2 minutes until smooth.
  • Toss the cooked pasta with the butternut squash sauce. Garnish with the remaining shaved parmesan. Season to taste with additional salt and pepper. Eat fabulously!


Calories: 402kcal | Carbohydrates: 52.3g | Protein: 18g | Fat: 15.5g | Saturated Fat: 5.6g | Cholesterol: 69mg | Sodium: 1910mg | Potassium: 644mg | Fiber: 6.6g | Sugar: 4.7g | Calcium: 331mg | Iron: 3mg