Warm and Spicy Butternut Squash Soup
Last week as the temperature fell, all I could think about was soup. It seemed to be the only sort of food that I felt would warm me up. I decided this spicy butternut squash soup was exactly what I needed. Thick, warm and little spicy…PERFECT!
It was absolutely delicious and I have been eating it every day since I made it.
You really do need to give this recipe a try, you’ll love it. I promise.
- 1 small to medium butternut squash
- 3 Tbsp grapeseed or canola oil
- 1 Small yellow onion diced
- 1 Head of roasted garlic
- 1 dried Thai chili
- 1 Tbsp koasher salt
- 1 tsp black pepper
- 1 to 1-1/2 Tbsp garam masala
- 1 tsp turmeric
- 1 14 oz can unsweetened light coconut milk
- 2-3 cups vegetable or low sodium chicken stock
- For Garnish:
- Chopped Cilantro
- Coconut cream (0ptional)
- Roasted Garlic:
- Cut the top off of the garlic and drizzle with 1 Tbls oil. Wrap loosely in tin foil and place in a 350 degree oven for 1 hour.
- Roast the butternut squash:
- Cut the squash in half and clean out the seeds. Rub each half with ½ Tbsp oil, salt pepper and ½ Tbls garam masala. Bake a 400 degrees for 45 min to an hour (until very soft).
- When the garlic and squash are done roasting, on stovetop, in a heavy stock pot add 1 tbls oil and sauté onion until translucent. Turn heat to low and add remaining garam masala, turmeric and Thai chili pepper and cook for about 1 to 2 minutes.
- Using a spoon scrape the butternut squash out of the skin and add to the onion spice mix and stir together, add roasted garlic (taken out of the skin) and 2 cups stocks and turn heat to med low and cook 10 minutes until all ingredients are hot. Turn off heat.
- Using a blender, in small batches puree and return to the pot and add the coconut milk, heat on medium low for 10 to 15 minutes. If the soup seems a little too thick add more stock or a little water.
- To serve, garnish with a little coconut cream and cilantro.