Spicy Butternut Squash and Dill Soup
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This spicy butternut squash and dill soup is a warming and flavorful dish, perfect for cold winter days. The combination of roasted squash, aromatic spices, and fresh dill creates a comforting and vibrant soup.
Ingredients
- 1 butternut squash, roasted
- 2 tbsp (30 ml) ghee or oil
- 2 leeks, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilis or 1 jalapeño, chopped
- 1 1/2 tsp cumin powder
- 1/3 tsp turmeric
- 4 cups (960 ml) vegetable broth
- 1/2 cup (120 ml) fresh dill, chopped
- Salt, to taste
- Pepper, to taste
- 1 tbsp (15 ml) lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half and remove the seeds and stringy parts. Coat the squash with about 1-2 tbsp of vegetable or canola oil and place it cut side down on a baking sheet. Roast for 30-40 minutes or until the flesh is tender and can be easily pierced with a fork.
- In a large pot, heat 2 tbsp of ghee or oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until they are soft and translucent.
- Add the minced garlic, grated ginger, and chopped chilis or jalapeño to the pot. Cook for another 2 minutes until fragrant.
- Stir in the cumin powder and turmeric, cooking for an additional minute to toast the spices.
- Add the roasted butternut squash flesh to the pot, along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- Stir in the chopped dill, salt, pepper, and lemon juice. Adjust seasoning to taste.
- Serve hot, garnished with additional dill if desired.
Notes
- For a milder soup, reduce the amount of chilis or jalapeño.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6
- Sodium: 600
- Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 3
- Cholesterol: 0
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Frequently Asked Questions
Why roast the butternut squash instead of cooking it directly in the pot?
The squash is halved, coated with oil, and roasted cut-side down at 400°F (200°C) for 30–40 minutes until tender before any pot work begins. Roasting caramelizes the squash’s natural sugars and concentrates the flavor in a way that simmering in broth would not achieve.
Why does the fresh dill go in at the very end rather than with the other aromatics?
The 1/2 cup of fresh dill is stirred in after the soup is blended and off the heat along with the lemon juice, salt, and pepper. Adding dill late preserves its bright, grassy flavor — extended cooking would dull and discolor the herb.
Can I make this soup ahead and freeze it?
Yes — the notes say the soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. 
This has become my all-time favourite soup. It is simple, it is healthy, and it is a taste sensation. Thank-you