Description
A comforting and flavorful roasted butternut squash and chili soup, featuring caramelized squash, aromatic spices, and a smooth, creamy texture. Perfect for a cozy meal, this recipe balances subtle heat with sweetness, enhanced by a hint of lemon and optional coconut milk for richness.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sautéed Vegetables and Spices
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 fresh red chili, deseeded and chopped (adjust to taste for heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Soup Base and Finishing
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 tablespoon fresh lemon juice (optional, for added brightness)
- 1/4 cup coconut milk or cream (optional, for extra creaminess)
- Fresh coriander or parsley for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, stirring once halfway through, until tender and slightly caramelized.
- Sauté the Vegetables: While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the garlic and chopped chili, cooking for a further minute until fragrant.
- Toast the Spices: Stir in the ground cumin and smoked paprika, cooking for one more minute to release their aromas.
- Combine and Simmer: Once the squash is roasted, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes to allow flavors to meld together.
- Blend the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender until smooth. Adjust the consistency by adding more broth or water if needed.
- Finish the Soup: Stir in fresh lemon juice for brightness, if using. For extra creaminess, swirl in coconut milk or cream. Mix well.
- Serve: Ladle the soup into bowls and garnish with fresh coriander or parsley. Serve warm alongside crusty bread or crackers for a complete meal.
Notes
- Adjust the chili amount based on your spice preference.
- For a non-vegetarian version, use chicken broth instead of vegetable broth.
- Coconut milk adds a subtle sweetness and creaminess but can be omitted or substituted with regular cream.
- Ensure the squash is well roasted for maximum flavor development.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for future meals.
