Spicy Roasted Butternut Squash Soup Recipe
A fiery twist on classic butternut squash soup, roasted to perfection and infused with spices for that extra kick you never knew you needed.
Ingredients
- 1 large butternut squash about 2 lbs
- 1 onion chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes adjust to your spice tolerance
- 3 cups vegetable broth
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk or cream optional for added richness
Instructions
- Roast the Squash:
- Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, and drizzle with olive oil. Roast for 40–45 minutes.
- Sauté the Onion:
- In a pot, heat olive oil over medium heat. Add chopped onion and cook until translucent and softened.
- Scoop and Spice It Up:
- After the squash is roasted, scoop out the flesh and add it to the pot with onions. Sprinkle cumin, smoked paprika, chili flakes, cinnamon, and nutmeg.
- Simmer and Blend:
- Add vegetable broth, salt, and pepper. Simmer for 10 minutes, then blend with an immersion blender until smooth.
- Add Creaminess:
- Stir in coconut milk or cream to give the soup a luxurious texture. Adjust seasoning with salt and pepper if needed.
- Serve:
- Ladle into bowls, garnish with a drizzle of cream or a sprinkle of chili flakes for extra heat. Enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 180%
- Vitamin C: 30%
- Calcium: 6%
- Iron: 8%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Roast the squash with a pinch of brown sugar for caramelized sweetness.
- Adjust the spice level to your liking—add more chili flakes if you like it hotter.
- Serve with a dollop of yogurt or sour cream to cool things down if it's too fiery.