Spicy Butternut Squash Soup Recipe

As the leaves fall and the air turns crisp, there’s nothing quite like gathering the family around the table with a bowl of comforting, spicy butternut squash soup. This vibrant, heartwarming dish is perfect for those cozy evenings when everyone craves something nourishing and delicious. Bursting with flavor and a hint of heat, it’s a delightful way to celebrate the season’s bounty while creating memories with loved ones.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Red chili slices, for garnish
• Chili flakes, for garnish
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, ginger, cumin, coriander, cinnamon, and chili powder. Stir and cook for another 2-3 minutes, until fragrant.
4. Add the roasted butternut squash to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a countertop blender in batches.
6. Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
7. Serve hot, garnished with red chili slices, chili flakes, and fresh cilantro.

Helpful Tips

To make the recipe more versatile, consider adding a drizzle of maple syrup for a touch of sweetness or a squeeze of lime for a zesty kick. If you don’t have coconut milk on hand, heavy cream or almond milk can be used as a substitute. For a milder version, reduce the amount of chili powder and chili flakes.

Conclusion

We hope this spicy butternut squash soup warms your hearts and homes this season. Don’t forget to share your vibrant creations with us using #ZynahzRecipes or by tagging us on Instagram. We’d love to hear your feedback on this recipe; please leave a comment on our website. Subscribe to our newsletter for more delicious updates and follow us on social media to stay connected with the Zynahz community. Happy cooking!