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Sweet and Spicy Butternut Squash Soup
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.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Soups + Stews
Cuisine:
American
Keyword:
butternut squash soup, sweet and spicy butternut squash soup
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
large butternut squash
peeled, seeds removed & chopped into 1 inch cubes
4
tablespoons
extra virgin olive oil
divided
1
teaspoon
salt
1/2
teaspoon
pepper
3
tablespoons
brown sugar
2
tablespoons
maple syrup
1
large onion
chopped
1
clove
of garlic
chopped
1
chipotle chili in adobo sauce
seeds scraped out and chopped
1/4
teaspoon
curry powder
1/8
teaspoon
nutmeg
1/4
teaspoon
cinnamon
1
vegetable bullion cube
2
cups
of hot water
1/2
cup
1% milk
3/4
cup
almond milk
Instructions
Preheat oven to 450°F.
Grease a baking sheet well.
Combine squash, 2 tablespoons of olive oil, salt, pepper, brown sugar and maple syrup in a large bowl and toss to combine.
Spread mixture evenly onto baking sheet and roast for 15 minutes.
Lower heat to 400 degrees and roast for another 25 minutes, tossing occasionally.
Remove from oven, set aside.
In a large dutch oven or other heavy bottomed pot, heat remaining 2 tablespoons of olive oil over medium heat.
Add onions & garlic and sauté for 3-5 minutes until slightly softened.
Add chili & remaining spices and sauté for another 3-5 minutes.
Add bullion cube, water and the roasted butternut squash. Stir until cube is dissolved.
Turn heat off and puree using an immersion blender on low until it reaches a chunky pureed consistency*.
Add both milks and stir to combine.
Can be served immediately or warmed up for later.
Notes
*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.
Nutrition
Serving:
1
SERVING
|
Calories:
402
kcal
|
Carbohydrates:
39
g
|
Protein:
12
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
16
g
|
Cholesterol:
27
mg
|
Sodium:
1076
mg
|
Fiber:
5
g
|
Sugar:
22
g