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Butternut Squash Cajun Soup

Bulbul Majumder
15 minutes
Prep Time
90 minutes
Cook Time
6 People
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ABOUT Butternut Squash Cajun Soup RECIPE

The perfect soup for fall, cold weather. Creamy, warming, sweet & spicy!

Recipe Tags

  • Non-veg
  • Easy
  • Others
  • Italian
  • Blending
  • Baking
  • Boiling
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 6

  1. Medium sized Butternut Squash/ pumpkin peeled, deseeded & cubed
  2. 4 tablespoons Cajun Spice Mix
  3. 1 tablespoon Dried Sage
  4. 1 tablespoons butter
  5. 2 tablespoons Sea Salt
  6. 1 tablespoons Cracked Black Pepper
  7. 2 Onions, roughly chopped
  8. 3 cloves garlic
  9. 2 CUP MILK
  10. 3 cups chicken stock
  11. Squeeze Lemon Juice
  12. For Garnish Pumpkin seeds (Roasted)
  13. Red Chili Flakes
  14. Drizzle of heavy Cream
  15. Toast a bread (of your choice - I used Jalapaneo french bread )with Cream Cheese


  1. Preheat your oven to 350 degrees F.
  2. Place the Butternut Squash into a roasting tray with the Cajun, sage, seasoning & oil. Mix it all up.
  3. Roast the Butternut Squash in your oven for 45 minutes to an hour – or until its soft.
  4. When the Butternut Squash is cooked. Place a large saucepan over a medium heat & add the butter, onion & garlic. Sauté the mix with a pinch of salt until softened.
  5. Add the Butternut Squash to the saucepan, followed by the milk & Chicken stock.
  6. Allow the soup to simmer for 10 minutes before blending it in blender until super smooth. Blend the soup.
  7. Check the soup is seasoned ok before serving with the garnishing with pumpkin seeds, chili flakes, and cream, with toast bread.

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