Description
A warm and velvety soup made with roasted butternut squash, aromatic spices, and a hint of heat. This Spicy Squash Soup is a comforting dish perfect for chilly days, balancing sweetness with a gentle kick of spice for a flavorful, nourishing bowl.
Ingredients
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt and black pepper to taste
- Fresh lime juice (optional, for brightness)
- Fresh cilantro or pumpkin seeds, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly browned.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add onion and sauté until soft, about 5 minutes.
- Add garlic, cumin, smoked paprika, cayenne, and cinnamon. Cook for 1 minute until fragrant.
- Add roasted squash and vegetable broth. Bring to a simmer and cook for 10 minutes to blend flavors.
- Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
- Stir in coconut milk or cream, and season with additional salt and pepper to taste.
- Simmer for another 5 minutes, then remove from heat. Add a squeeze of lime juice if desired.
- Serve hot, garnished with cilantro, pumpkin seeds, or a swirl of cream.
Notes
- Adjust cayenne pepper to control the spice level.
- For extra creaminess, add a small potato or carrot to the roasting pan.
- This soup freezes well for up to 3 months.
- Serve with crusty bread or a dollop of yogurt for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Fusion