Roasted Butternut Squash Soup with Gochujang

This roasted butternut squash soup is a cozy delight for chilly days, warm, creamy, and bursting with autumn flavors. This recipe highlights the natural sweetness of butternut squash, enhanced by roasting and balanced with savory spices and creamy textures. I am using gochujang, tahini, and white miso to enhance the flavors of this soup recipe. It is creamy, and warm with a kick of spice perfectly complimenting the natural sweet flavors of Butternut Squash.

I tasted butternut squash for the first time almost a decade ago when I first came to the US. Ever since then, I have enjoyed it in many different recipes. My favorite and easiest way to enjoy it is roasted butternut squash with spices in a salad. But as the days get cold, I start enjoying soups for dinner. And this butternut squash soup with gochujang is my new favorite soup to make!

What is your favorite soup recipe? I love my Thai Curry Dumpling Soup and Minestrone Soup. You must give them a try, they are easy, quick, and delicious recipes to make for busy weekdays. And I must also say, they make for a delicious hearty meal too.

Jump to:

• You will Love This Recipe
• You Shouldn't Miss Out On My Butternut Squash Soup
• How to Safely Cut The Butternut Squash
• Ingredients to Make This Butternut Squash Soup with Gochujang
• Step By Step Recipe: Butternut Squash Soup with Gochujang
• Serving Suggestions
• Variations For This Recipe
• How to Make This Soup On The Stovetop
• Storage Instructions
• More Recipes You Might Like From The Blog
• Roasted Butternut Squash Soup With Gochujang

You will Love This Recipe

• It is a naturally vegan and gluten-free recipe
• This soup recipe gets the maximum flavor from the squash and other seasonings.
• Low-effort, healthy and delicious
• Makes for a great quick weekday meal

You Shouldn't Miss Out On My Butternut Squash Soup

This roasted butternut squash soup brings the sweet earthy flavors of Butternut Squash and spicy, warm flavors from gochujang perfectly. To enhance the flavors, I also like to add tahini and white miso, along with light soy sauce and maple syrup. This soup is not just creamy and warm, but comforting with a burst of flavors.

I was inspired to create this soup while watching a Korean cooking show, they used gochujang a lot, and in one of the recipes, the chef used pumpkin with gochujang. And, I had to give it a try! I loved the take on bold flavors and pairing it with something as humble, sweet, and delicious as a pumpkin.

You can try this recipe using Red Kuri Squash as well. I bet it will taste delicious.

How to Safely Cut The Butternut Squash

Cutting butternut squash can be tricky due to its tough skin and dense flesh. Follow these steps to do it safely:

Use a Stable Cutting Surface: Place a damp towel under your cutting board to prevent it from slipping.

Trim the Ends: Use a sharp chef's knife to cut off both ends of the squash to create flat surfaces.

Peel the Skin: Use a sturdy vegetable peeler to remove the skin. Go over it twice if needed to get to the bright orange flesh.

Cut in Half: Stand the squash upright on one of the flat ends. Carefully cut it in half lengthwise.

Remove Seeds: Use a spoon to scoop out the seeds and stringy pulp from the cavity.

Cube the Flesh: Lay each half cut-side down and slice into long strips. Then, cut those strips crosswise into cubes of your desired size.

Pro Tip: If the squash is too hard to cut, microwave it for 1-2 minutes to slightly soften the skin.

Ingredients to Make This Butternut Squash Soup with Gochujang

Butternut Squash - You will need three pounds of butternut squash for this recipe. You can buy either precut butternut squash or cut it at home. To learn how to safely cut the butternut squash go to the section: How to Safely Cut Butternut Squash.

Garlic - I am using 3 big cloves of garlic to season this recipe. I have also tried this soup with both garlic and ginger and it is delicious. You can add ½ inch of ginger knob fresh grated in the soup.

Onion - I recommend using a yellow onion for this recipe, as it caramelizes and adds a beautifully caramelized sweetness to the recipe.

Salt and Pepper - We will be seasoning the squash, onions, and garlic with salt and pepper before roasting them in the oven.

Olive Oil (*not in the picture) - You can use any oil of your choice. I like to use olive oil or avocado oil for this recipe.

Vegetable Stock - You will need 3 cups of vegetable stock for this recipe. If you are not a vegetarian or vegan you may also use any other broth of your choice.

Seasonings - While most soups are seasoned with spices, we will be seasoning this soup with White Miso, Gochujang, and Tahini. We will also add some light soy sauce and maple syrup to balance the flavors.

Water - You will need 1 cup of water to make sure you get all the soup out of the standing blender. I use my Vitamix to blend the soup.

Step By Step Recipe: Butternut Squash Soup with Gochujang

This recipe is a three-step process. Prep and roast the squash, blend the soup, simmer, and serve the soup.

Prep the Ingredients And Roast the Ingredients

Preheat the oven to 400F.

You will need a 17x14 inch baking sheet to roast the squash, onions and garlic for this recipe.

Start with prepping your ingredients. You will need to safely cut the butternut squash into cubes and add it to the baking sheet.

Next, add 3 cloves of garlic with the skin onto the baking sheet.

Now cut one large yellow onion into cubes and add it to the baking sheet.

Add about a tablespoon of olive oil, salt, and freshly cracked black pepper. Mix it well.

Bake the prepped squash and aromatics at 400F for 30 minutes.

Blend The Soup

Now I find using a standing mixer is the best way to blend this butternut squash soup. I am using my Vitamix blender to make this recipe.

I blend the roasted vegetables, tahini, gochujang, white miso, light soy sauce, and maple syrup.

Then, add vegetable stock and blend.

Once the soup is beautifully blended and creamy, transfer it to a heavy bottom pot.

Now add a cup of water to the blender jar, and cover. Shake it until all the soup is blended and add it to the pot. You don't want to waste any of this deliciousness.

Simmer The Soup

Simmer the soup on medium-low flame. Bring it to a low simmer, and then serve it warm. Since the butternut squash adds enough natural creaminess to the recipe, we won't be adding any more cream to this recipe.

Serving Suggestions

Ladle the soup into bowls.

Garnish with your choice of toppings like toasted pumpkin seeds, a swirl of coconut cream, freshly chopped parsley, fried onions, and chilly oil.

Enjoy this roasted butternut squash soup as a starter, a light lunch or dinner, or paired with crusty bread for a hearty meal. Its rich flavors and velvety texture make it a crowd-pleaser every time!

Variations For This Recipe

Add a teaspoon of Red Thai Curry Paste for more Thai Inspired Flavors.

You can also add Coconut Milk to this recipe to make it more creamy.

Skip Tahini and add any nut butter of your choice.

How to Make This Soup On The Stovetop

In a heavy bottom pot add olive oil. Let it heat up. Add sliced garlic, and onions and let them caramelize. Then add cubes of butternut squash along with salt and pepper. Now in a cup mix together, gochujang, white miso, maple syrup, light soy sauce, and tahini. Mix it well and add it, to the pot. Now, add the vegetable broth, and let it simmer for 25 to 30 minutes.

Once the butternut squash softens. Turn off the flame. Ladle the cooked veggies and broth in a standing blender jar. Blend it until it is velvety smooth. Transfer the soup back to the pot, and bring it to a simmer.

Serve it warm with a choice of toppings!!!

Storage Instructions

Let the leftover soup come to room temperature completely. Then, transfer the soup to the storage container and refrigerate it for up to 4 days. You can also freeze the soup in a freezer-safe container for up to 3 months.

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