Spicy Butternut Squash Soup
Spicy Butternut Squash Soup is a perfect fall soup for all those who enjoy it hot, sweet and spicy! Since butternut squash already has a sweet flavor, we add a touch of jalapenos to give it a nice spiciness to this delicious and rich soup.
Author: Birjis Adeni Rashed
Cuisine: Thanksgiving Fall cuisine
Recipe type: Side Dish
Serves: 10 to 12 servings
Prep time:
Cook time:
Total time:
Ingredients
- • 3- 4 pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
- • ¼ cup olive oil
- • 1 tablespoon salt
- • ¾ teaspoon freshly ground black pepper
- • 3-4 tablespoons butter
- • 3 cups chopped onions
- • 1 cup chopped carrots
- • 3 Jalapenos , chopped
- • 3 clove garlic, smashed
- • 1 or 2 sprigs fresh thyme
- • 6 cups chicken stock or chicken broth, or vegetable broth for vegetarian version
- • Additional water if required.
- • Dash of Red pepper flakes
Instructions
- Preheat the oven to 450°F. The squash, which has already been peeled, seeded and cut into 2 inch cubes, is placed on a baking tray. Toss the squash with the olive oil, and sprinkle teaspoon of the salt, and teaspoon of the pepper. Roast this in the oven for 25 minutes, or until the squash is lightly caramelized and tender. Remove it from the oven and set aside.
- While the squash is roasting, melt the butter in a big pot over medium heat. Add the chopped onions, chopped carrots, chopped jalapenos, smashed garlic, thyme, salt, and pepper. Cook until the vegetables are soft, about 10 minutes. Add the stock and water and bring it to boil. Reduce the heat, add the roasted squash to the pot, and let it all simmer for some time till all the flavors combine. Remove it from the heat and let it cool to blend to a soup consistency.
- Blend the soup using an immersion hand blender, or in several batches in a blender until it is completely smooth. Transfer the blended soup to a soup pot or slow cooker to keep warm. Serve warm, garnished with a crème fraiche and fresh thyme or dash of red pepper flakes if desired.
