This Spicy Butternut Squash Soup is the perfect blend of warmth and flavor, ideal for those crisp fall days. With its creamy texture and a hint of spice, it transforms simple ingredients into a comforting bowl of goodness.
Butternut squash serves as the heart of this soup, offering a naturally sweet and velvety base. Olive oil is used for roasting and sautéing, imparting a subtle richness. Onion and garlic form the aromatic foundation, adding depth and flavor. Ground cinnamon introduces warmth, while cayenne pepper provides a spicy kick. Vegetable broth acts as the liquid base, melding all the flavors together. Finally, coconut milk adds a creamy finish, perfectly balancing the spice and sweetness.
This soup pairs wonderfully with a slice of crusty bread for dipping. For a heartier meal, serve it alongside a fresh green salad with a tangy vinaigrette. If you're feeling adventurous, top the soup with a dollop of plain yogurt or sour cream to add a cooling contrast to the spice.
Start by preheating your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper to prevent sticking. Toss your peeled, seeded, and chopped butternut squash with 1 tablespoon of olive oil, a sprinkle of salt, and a dash of pepper. Spread the squash evenly on the baking sheet and pop it in the oven. Roast it for 25-30 minutes, or until it's tender and has a slight caramelization. This step really brings out the sweetness!
While the squash is in the oven, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add your chopped onion and minced garlic, letting them sauté until the onion becomes translucent—this should take about 5 minutes. Now, sprinkle in the ground cinnamon and cayenne pepper. Stir them around for another minute to release their fragrant aromas.
Once the squash is done roasting, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows all the flavors to come together beautifully.
Remove the pot from the heat, then stir in the coconut milk. Grab an immersion blender and blend the soup until it's smooth and creamy. If you don't have an immersion blender, a regular blender works just as well—just blend in batches to avoid any hot soup splatters.
Taste your soup and season with salt and pepper as needed. Serve it up hot, garnished with a sprinkle of fresh cilantro or parsley for a pop of color and freshness.
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