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Spicy Butternut Squash Soup
A warming, creamy butternut squash soup with a kick. Cozy up with this dish - just in time for fall!
Spicy Butternut Squash Soup Recipe
Prep time:
15 Minutes
Cook time: 55 Minutes
Servings:
4 servings
Gluten Free
Vegan
Ingredients
- 1 butternut squash
- 3-4 medium size carrots
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can coconut milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 chipotle peppers in adobo sauce
- 3 tablespoons coconut oil
- Salt & pepper to taste
GARNISH:
- 1 avocado, pitted & cubed
- 10 Que Pasa Yellow Tortilla Chips
Instructions
- Preheat oven to 425° F.
- Cut the squash in half lengthwise & lightly brush with oil.
- Wash & peel carrots & lightly brush with oil.
- On a baking sheet, place the squash (peel side down) along with the carrots & transfer to oven to roast for 35-40 minutes. Both the carrots and squash should be very tender when poked with a fork.
- In a soup pot over medium heat, dry roast the cinnamon, coriander, cumin & chili powder for 2-3 minutes until very fragrant.
- Add the remaining coconut oil, onion & garlic and sauté 5-7 minutes until translucent.
- Scoop the cooked squash (excluding the seeds) out of the peel and into the soup pot. Add the carrots, peppers & coconut milk as well, and bring to a simmer.
- Carefully transfer the soup to a blender and puree. Alternatively, you can use an immersion blender to puree the soup, although I find that blending it in a standup blender usually results with a smoother, creamier soup.
- To make the tortilla strips garnish, use a very sharp knife to cut each chip into thin strips.
- Transfer to bowls and top with fresh avocado & tortilla chips. Enjoy!
