Warm Up with a Bowl of Spicy Butternut Squash Soup!

Today’s Seasonal Recipe: Spicy Butternut Squash Soup

Hello, friends! Today, I’m excited to share my recipe for Spicy Butternut Squash Soup. As the weather starts to cool down, there’s nothing more comforting than a warm bowl of soup. This recipe is perfect for those chilly autumn evenings when you want something hearty and flavorful to warm you up.

To start off, you’ll need the following ingredients:

• 1 medium butternut squash, peeled and cubed (about 800g)
• 2 large carrots, peeled and chopped (about 200g)
• 1 onion, diced (about 150g)
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 red chili, sliced (seeds removed for less heat)
• 1 can of coconut milk (400ml)
• 4 cups vegetable broth (about 1 liter)
• 2 tablespoons of olive oil
• Salt and pepper to taste

For this recipe, you’ll need the following kitchen tools:

• potato peeler
• knife
• cutting board
• large pot
• immersion blender

Start by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, grated ginger, and sliced chili. Cook until the onions are soft and translucent, about 5 minutes. Next, add the chopped carrots and cubed butternut squash to the pot. Season with salt and pepper, and cook for another 5 minutes.

Pour in the vegetable broth and coconut milk, and bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the vegetables are soft and cooked through.

Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier soup, you can skip this step and leave some pieces of vegetables intact.

Taste the soup and adjust the seasoning if needed. If you like it spicier, you can add more chili or a sprinkle of cayenne pepper. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of fresh herbs like cilantro or parsley.

This Spicy Butternut Squash Soup weighs approximately 1650g after cooking and makes about 6 servings. Each serving is around 275g and has an estimated calorie count of 200 calories.

A unique tip for this recipe is to toast some pumpkin seeds in a dry skillet until they are crispy and golden brown. Sprinkle the toasted pumpkin seeds on top of each bowl of soup for an added crunch and nutty flavor.

I hope you enjoy making this Spicy Butternut Squash Soup as much as I do. Feel free to customize it with your favorite spices and toppings to make it your own. Happy cooking!