Description
A comforting and flavorful roasted butternut squash and chilli soup that balances sweet caramelized squash with a gentle heat from fresh chili and warming spices. This soup is creamy, nutritious, and perfect as a cozy starter or light meal.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 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
- 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 peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast Until Tender: Roast the squash for 25-30 minutes, stirring once halfway through, until it is tender and slightly caramelized.
- Sauté the Vegetables: While the squash is roasting, 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 Garlic and Chili: Stir in the minced garlic and chopped red chili, cooking for another minute until fragrant.
- Toast the Spices: Add ground cumin and smoked paprika to the pot, stirring and cooking for an additional minute to release their aromas.
- Combine Roasted Squash and Vegetables: Once the squash is roasted, add it to the pot with the sautéed onion, garlic, and chili mixture.
- Add Broth and Simmer: Pour in the vegetable broth, bring the mixture to a simmer, and let cook for 10-15 minutes to meld the flavors.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If preferred, blend in batches using a regular blender. Adjust consistency by adding more broth or water if needed.
- Finish the Soup: Stir in fresh lemon juice for brightness and swirl in coconut milk or cream for extra creaminess, if desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh coriander or parsley. Serve with crusty bread or crackers for a complete meal.
Notes
- You can adjust the heat by adding more or less chili according to taste.
- Using chicken broth instead of vegetable broth makes this a non-vegetarian option.
- Adding coconut milk or cream is optional but enhances the soup’s creaminess.
- This soup can be made ahead and reheated gently on the stovetop.
- For thicker soup, reduce the amount of broth; for thinner, add more liquid gradually.
- Fresh herbs as garnish add color and freshness but can be omitted if unavailable.
