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.
Servings: 4 servings
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: 1SERVING | Calories: 402kcal | Carbohydrates: 39g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Cholesterol: 27mg | Sodium: 1076mg | Fiber: 5g | Sugar: 22g