Description
This Roasted Butternut Squash and Chilli Soup is a comforting and flavorful dish perfect for cooler days. Roasting the squash intensifies its natural sweetness which pairs beautifully with the smoky spices and a gentle kick of fresh chili. Finished with a touch of creaminess and brightness, this soup is both hearty and vibrant, ideal as a warming starter or a light main course.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 fresh red chili, deseeded and chopped (adjust to taste for heat)
Seasonings and Spices
- 1 tablespoon olive oil (plus extra for roasting)
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Liquids and Garnishes
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 tablespoon fresh lemon juice (optional, for added brightness)
- 1/4 cup coconut milk or cream (optional, for extra creaminess)
- Fresh coriander or parsley for garnish (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, stirring once halfway through, until the squash is tender and slightly caramelized.
- Sauté the Vegetables: While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Then add the minced garlic and chopped red chili, cooking for another minute until fragrant.
- Toast the Spices: Stir in the ground cumin and smoked paprika and cook for an additional minute to release their aroma.
- Combine and Simmer: Add the roasted butternut squash to the pot along with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Let it cook for 10-15 minutes to allow flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches using a countertop blender. If the soup is too thick, loosen with additional broth or water to achieve your preferred consistency.
- Finish the Soup: Stir in fresh lemon juice if using, to brighten the flavor. For richness, swirl in coconut milk or cream as desired.
- Serve: Ladle the soup into bowls and garnish with fresh coriander or parsley if desired. Serve alongside crusty bread or crackers for a complete meal.
Notes
- You can adjust the heat of the soup by adding more or less chili according to your preference.
- For a non-vegetarian version, substitute vegetable broth with chicken broth.
- Roasting the butternut squash enhances its natural sweetness and depth of flavor.
- Use an immersion blender for convenience and easy blending directly in the pot.
- Optional coconut milk or cream adds a luscious texture and richness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve with crusty bread or a sprinkle of toasted seeds for added texture.
