Smoky Ghost Winter Squash Soup

Smoky Ghost Winter Squash Soup

Smoky Ghost's sweet & heat is the perfect combo to this soup with a delicata squash base. If you're new to delicata squash, it's easy to roast in the oven and common to leave the skin on in cooking, making it a very low-maintenance ingredient!

Delicata squash on a table

For this recipe you'll need:

  • 2 medium-sized delicata squash
  • 2 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 1 cup pumpkin puree
  • 1-2 Tbsp Smoky Ghost Hot Sauce (depending on heat tolerance, you can also sub in our more mild Smoked Jalapeno Hot Sauce instead)
  • 2 tsp Umami All-Purpose Seasoning
  • 1/4 tsp black pepper
  • Garnish of choice (we used red pepper flakes, Miyoko's vegan cheese, and fresh cilantro)


  1. Preheat oven to 425°F. Line a baking sheet with tin foil and grease with olive oil or cooking spray.
  2. Slice off ends of each delicata squash. Cut lengthwise and remove the seeds. Place each squash half flesh side down on the baking sheet. Roast for 30-35 minutes until flesh is soft.
  3. Remove from the oven and let cool a few minutes before mashing into a mixing bowl. 
  4. Add the pumpkin puree, vegetable broth, coconut milk, Smoky Ghost, Umami Seasoning and pepper and blend until you reach desired smooth-ness. 
  5. Transfer mixture in to a large pot on the stove and simmer on low for 15-20 minutes. 
  6. Garnish and enjoy!