Description
This Roasted Butternut Squash and Chilli Soup is a comforting, flavorful dish perfect for chilly days. Roasting the butternut squash enhances its natural sweetness while the combination of fresh red chili, cumin, and smoked paprika adds a smoky, mildly spicy kick. Finished with a touch of lemon juice and creamy coconut milk, this soup is smooth, vibrant, and nourishing—great as a starter or a wholesome meal.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 fresh red chili, deseeded and chopped (adjust to taste for heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 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)
Garnish
- 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 cooking, until the squash is tender and slightly caramelized.
- Sauté the Vegetables: While the squash is roasting, 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 garlic and chopped red chili, cooking for another minute until fragrant.
- Toast the Spices: Stir in the ground cumin and smoked paprika, cooking for an additional minute to enhance their flavors.
- Combine and Simmer: Add the roasted butternut squash to the pot with the sautéed vegetables. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender. If the soup is too thick, add more broth or water to reach your desired consistency.
- Finish the Soup: Stir in fresh lemon juice for brightness (optional). For added creaminess, swirl in coconut milk or cream.
- Serve: Ladle the soup into bowls and garnish with fresh coriander or parsley if desired. Serve with crusty bread or crackers for a complete meal.
Notes
- You can adjust the heat level by adding more or less red chili according to your preference.
- To make this soup vegan, ensure you use vegetable broth and coconut milk instead of cream.
- For a richer texture, substitute coconut milk with heavy cream or omit for a lighter soup.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- If butternut squash is unavailable, you can substitute with pumpkin or sweet potatoes.
