Spicy Butternut Squash Soup
This creamy, comforting soup blends the sweetness of roasted butternut squash with a kick of warm spices. Perfect for cozy nights or meal prepping.
Equipment
- Baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Ladle
Ingredients
For the Soup:
- 1 medium butternut squash peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large onion diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper adjust to taste
- 4 cups vegetable broth
- 1/2 cup coconut milk plus extra for drizzling
- Salt and pepper to taste
Optional Garnishes:
- Pumpkin seeds
- Fresh cilantro
- A dollop of yogurt
Instructions
Roast the Butternut Squash
- Preheat the oven to 400°F (200°C).
- Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season lightly with salt. Roast for 25–30 minutes until tender and slightly caramelized.
Prepare the Aromatics
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté for 5 minutes, stirring occasionally, until softened and fragrant.
Add Spices and Simmer
- Sprinkle in the cumin, smoked paprika, and cayenne pepper. Stir for 1 minute to toast the spices.
- Add the roasted squash and vegetable broth. Bring to a gentle simmer.
Blend and Finish
- Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Stir in the coconut milk and adjust seasoning with salt and pepper.
Serve and Garnish
- Ladle the soup into bowls. Drizzle with extra coconut milk and add garnishes like pumpkin seeds or fresh cilantro.
Notes
Adjust the cayenne pepper for a milder or spicier soup.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Pair this soup with crusty bread or a green salad for a complete meal.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Pair this soup with crusty bread or a green salad for a complete meal.