Spicy Squash Soup
Fiery Roasted Butternut Squash Soup with Chili and Coconut
Ingredients:
1 tbsp coconut oil or olive oil
1 onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red chili (deseeded if preferred), finely chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1 medium butternut squash (about 900g), peeled and diced
400ml can coconut milk
500ml vegetable stock
Juice of 1 lime
Salt and black pepper, to taste
Fresh coriander and chili flakes, for garnish
Directions:
Heat the oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
Stir in the garlic, ginger, and red chili. Cook for 1–2 minutes until fragrant.
Add the cumin and cinnamon, then stir in the diced squash. Cook for another 3–4 minutes to lightly brown the squash.
Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender.
Remove from heat and blend until smooth using an immersion blender or in batches with a regular blender.
Stir in the lime juice and season with salt and pepper.
Serve hot, garnished with fresh coriander and a sprinkle of chili flakes.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 240 kcal | Servings: 4 servings
#squashsoup #spicysoups #butternutsquash #comfortfood #plantbasedrecipes #veganmeals #autumnrecipes #fallwarmers #vegetariansoup #coconutsoup #chillisoup #rootvegetables #easyvegan #onepotmeal #gingersoup #immunehealth #souprecipe #cleaneating #glutenfree #boldflavors
Turn up the heat this fall with this Spicy Squash Soup — creamy, cozy, and full of bold flavor!
Spicy Squash Soup
Fiery Roasted Butternut Squash Soup with Chili and Coconut
Ingredients:
1 tbsp coconut oil or olive oil
1 onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red chili (deseeded if preferred), finely chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1 medium butternut squash (about 900g), peeled and diced
400ml can coconut milk
500ml vegetable stock
Juice of 1 lime
Salt and black pepper, to taste
Fresh coriander and chili flakes, for garnish
Directions:
Heat the oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
Stir in the garlic, ginger, and red chili. Cook for 1–2 minutes until fragrant.
Add the cumin and cinnamon, then stir in the diced squash. Cook for another 3–4 minutes to lightly brown the squash.
Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender.
Remove from heat and blend until smooth using an immersion blender or in batches with a regular blender.
Stir in the lime juice and season with salt and pepper.
Serve hot, garnished with fresh coriander and a sprinkle of chili flakes.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 240 kcal | Servings: 4 servings
#squashsoup #spicysoups #butternutsquash #comfortfood #plantbasedrecipes #veganmeals #autumnrecipes #fallwarmers #vegetariansoup #coconutsoup #chillisoup #rootvegetables #easyvegan #onepotmeal #gingersoup #immunehealth #souprecipe #cleaneating #glutenfree #boldflavors
Turn up the heat this fall with this Spicy Squash Soup — creamy, cozy, and full of bold flavor!
