Spicy Butternut Squash Soup
It’s freezing cold outside and all you want to do is cuddle up in a cozy blanket. A nice bowl of hot soup would do just the trick as you look out the window and see the snowflakes coming down. Maybe it’s rain and 47℉ if you’re in the city of Chicago on February 7th. Yes, it is raining in February in Chicago. But still, my body is just craving a little comfort. Butternut squash soup is one of my mom’s staples but this one I had to charge up a notch and add a little spice.
Hands-on time: 30 minutes
Total Time: 2 hours 30 minutes
Gluten free, vegan, vegetarian, dairy free
1-3 serrano peppers
1 4-lb butternut squash, halved lengthwise and seeded
3 tbsp coconut oil
1 tbsp maple syrup
2 small carrots, halved crosswise
2 small onions, sliced
6 cups chicken broth, divided
1 ½ tsp salt and additional to taste
Optional garnishes: pumpkin seeds, cilantro, Greek yogurt
- Preheat oven to 350℉. Place squash halves cut side up in a roasting pan and divide coconut oil and maple syrup evenly between divot in the squash.
- Arrange carrots, onions and peppers around the squash and pour 1 cup of broth in pan. Cover with tinfoil and bake for 2 hours. Set aside until cool enough to handle.
- Scoop squash out of skins and set in a stockpot. Add carrots, onions, peppers, cooking liquid from the pan, broth and salt into a stockpot. Bring to a boil then reduce heat to simmer uncovered, for 10 minutes.
- Use an immersion blender or divide parts into a food processor to purée until smooth. Add more broth if you like a smoother soup.
- Top with optional garnishes. Enjoy!