Spicy Butternut Squash Soup

Roasted butternut squash soup with cumin, coriander, curry powder and one or two jalapeños, blended smooth and finished with lemon.

Course Soup

Cuisine American

Keyword Jalapeno Pepper

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 175kcal

Ingredients

4 cups vegetable stock
2 yellow onions chopped
2 carrots chopped
2 celery stalks chopped
2 cloves garlic chopped
1 butternut squash approximately 1.5 to 2 lb squash, peeled, seeded and cubed
1 - 2 jalapeño peppers depending on spiciness desired, seeded and chopped
4 tablespoons olive oil
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon curry powder
1 teaspoon lemon juice
salt and black pepper to taste
cream optional, as a garnish (or cashew cream)

Instructions

Preheat the oven to 450 degrees Fahrenheit.
Place the squash on a roasting pan and coat with two tablespoons of oil. Sprinkle the cumin, coriander, and curry powders on top.
Bake the squash for 20 minutes, or until the squash is soft.
While the squash bakes, heat the remaining two tablespoons of oil in a large pot over medium heat. Add the jalapeño, onions, carrots, celery, and garlic and cook until the vegetables are soft, approximately 10 minutes.
Add the squash and the vegetable stock to the pot, bring to a boil, then lower the heat and simmer for 5 minutes.
Blend the soup with an immersion blender, or in batches in a blender with the center cap removed and a towel over the opening. Add the lemon juice and blend to your desired consistency. Add salt and pepper to taste. Top with cream (optional) and serve.

Notes

Start with one jalapeño and taste before adding a second. Curry powders vary in heat, too.

Hot soup in a sealed blender can push the lid off. Fill the blender no more than halfway, remove the center cap and cover the opening with a folded towel, or use an immersion blender in the pot.

Nutrition