Spicy Butternut Squash Soup
A cozy, velvety soup blending roasted butternut squash with warming spices and coconut milk for a rich, flavorful experience. Perfect for cooler evenings, this vegan-friendly dish balances natural sweetness with a gentle kick of chili for a comforting hug-in-a-bowl.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings 1x
- Category: Dinner
- Method: Roasting + Simmering
- Cuisine: American
- Diet: Vegan
Ingredients
1 medium butternut squash (about 2.5 cups cubed)
1 large onion, chopped
3 garlic cloves, minced
1 cup coconut milk
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (adjust to taste)
Salt to taste
Fresh cilantro or parsley for garnish (optional)
Instructions
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and half the cumin. Roast for 25-30 minutes until tender and caramelized.
In a medium pot, sauté onion and garlic until golden. Stir in roasted squash, remaining cumin, turmeric, and cayenne pepper.
Blend mixture with coconut milk and broth until smooth. Simmer 10-15 minutes until fully heated. Adjust seasoning as needed.
Ladle into bowls and garnish with fresh herbs if desired.
Notes
For faster roasting, halve squash ahead of time. Substitute 1 cup roasted carrot slices for added sweetness. Store in an airtight container for up to 4 days. For extra richness, blend in 2 tablespoons soaked cashews before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/spicy-butternut-squash-soup/