This sweet and spicy butternut squash soup is hearty, delicious thanks to roasting the butternut squash first. It’s perfect for a crispy fall day.
I need spoons that don’t show reflections. Or, a better editing program. Mom, dad, Ulysses…it’s called Lightroom and it has my name written all over it.
Holy possibilities overload with this soup! What I thought was going to be a simple decision between spicy and sweet turned into an epic internal debate.
Let me recount the different ways I contemplated making this soup:
-sweet with maple/brown sugar theme
-combined with apples (ugh, no juice in the house, could be weird with milk)
-plain butternut, slightly spiced with curry/cumin maybe?
-spicy, using some of those chipotle chilis in adobo sauce I still have leftover!
-a squash medley since there are 2 acorns & a kabocha on my countertop
Oh, and then there were the toppings:
-something fresh, green and bright
-bacon (until realizing Ulysses ate it all)
-brown sugar roasted pumpkin seeds
-spicy roasted pumpkin seeds
It’s honestly amazing there’s a soup to actually post about right now and that I’m not still in the kitchen trying to decide.
In the end I kind of cheated, not really choosing one specific direction and ended up combining both the sweet and spicy elements (told you I was indecisive.) Such a good idea. Totally sweet squash soups usually leave me almost nauseous by the end, while totally spicy soups leave my taste buds fried for the rest of the day.
Meet the perfect in between.
Sweet by roasting the squash first with maple syrup and brown sugar. Spicy by adding a chili in adobo sauce and curry powder. Rounded out with nutmeg and cinnamon and you’ve got one delicious, hearty soup.
It really would’ve been awesome with crumbled bacon on top for a salty kick. I’m not gonna lie, I silently cursed Ulysses when I opened the drawer the bacon was supposed to be in to find it empty. I’m thinking we need to implement an “I finished it” list on the fridge for situations like this. You finish something, you write it on the list. Makes sense and helps keep my sanity. Win, win. *This soup is thick. If you prefer it more liquid, I would add 3-4 cups of water with the bullion cube and puree longer.
*This soup is thick. If you prefer it more liquid, I would add 3-4 cups of water with the bullion cube and puree longer.
Do you prefer sweet or spicy squash soups?
What are some things your spouse/significant other does that drive you crazy?