Spicy Squash Soup

This soup freezes well and so can be made in large batches when the squash abounds.


2 large squash, butternut or autumn frost
1/2 tsp chili flakes or 1 cayenne pepper
1 tsp smoked paprika
1 onion, sliced thinly
4 cloves garlic, minced
1 cup sweet apple cider
6 cups water or chicken stock
1 14oz can coconut milk
2 tbsp sour cream per person (optional)
1 tbsp chopped cilantro per person (optional)


  1. Heat oven to 350F
  2. Cut the squash in half and place, cut side down, on a baking sheet (lined with foil or parchment for easy clean up)
  3. Bake until the squash collapses when pushed with prodding finger
  4. Remove from the oven and let cool until able to handle comfortably
  5. In a soup pot, heat a glug of neutral or coconut oil over medium high heat
  6. Add the spices and briefly fry in the oil
  7. Add the onions and garlic with a big pinch of salt and then reduce heat to low and sweat until soft
  8. Add the apple cider and let reduce by half
  9. Scoop the squash flesh away from the skin and discard any seeds
  10. Add the squash flesh and water or stock, and several pinches of salt to the pot, increase the heat to high, bring to a boil, reduce to a simmer and cook for 15 minutes
  11. Add the coconut milk to the soup and then blend until smooth
  12. Taste and adjust seasoning as desired
  13. Serve with the sour cream and cilantro on top if using