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Spicy Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Equipment:
Large pot
blender or immersion blender
cutting board
knife
measuring cups
measuring spoons
Cuisine Type: American
This Spicy Butternut Squash Soup is a comforting and vibrant dish that combines the natural sweetness of butternut squash with a kick of heat from spices. It’s perfect for chilly evenings when you crave something warm and nourishing. The creamy texture, enhanced by coconut milk, makes this soup not only delicious but also satisfying.
Whether served as a starter or a main course, it’s sure to become a favorite in your household. What makes this soup truly special is its balance of flavors. The addition of ginger and chili powder adds a spicy depth that complements the sweetness of the squash. This recipe isn’t only easy to prepare but also packed with nutrients, making it a healthy choice for any meal.
With minimal ingredients and a straightforward cooking process, you can whip up a pot of this delightful soup in no time.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the cubed butternut squash to the pot along with the chili powder. Stir well to coat the squash with the spices, and cook for about 2-3 minutes. This step enhances the flavors before adding the liquids.
- Pour in the vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20 minutes, or until the squash is tender and easily pierced with a fork.
- Once the squash is cooked, remove the pot from heat and carefully blend the soup using an immersion blender until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- After blending, return the soup to the pot and stir in the coconut milk. Heat the soup over low heat until warmed through. Season with salt and pepper to taste, adjusting the spice level as desired.
- Serve the soup hot, garnished with fresh cilantro if using. This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
Extra Tips:
For an extra kick, consider adding a pinch of cayenne pepper or red pepper flakes to the soup while it simmers. You can also experiment with adding other vegetables such as carrots or sweet potatoes for additional flavor and nutrients.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great option for meal prep.
Enjoy your hearty and spicy butternut squash soup!