Description
This Butternut Squash Soup is rich, warming, and full of deep flavors, perfect for cool days. It’s spiced with paprika and cayenne for a kick, with the option to make it spicy using jalapeños. The creamy texture, combined with fragrant herbs, makes it an irresistible dish for any season!
Ingredients
- 2 tbsp olive oil
- 3 lb butternut squash, peeled, chopped, seeds removed
- 1 large onion, chopped (white or yellow)
- 1 large bell pepper, chopped (or jalapeño for a spicier version)
- 1 stalk celery, chopped
- 5 cloves garlic, chopped
- 2 tbsp paprika (hot paprika preferred)
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tsp cayenne pepper
- 1 tsp cumin
- Salt and pepper, to taste
- 4 cups chicken stock (or vegetable stock for a vegetarian option)
- Optional Garnishes: Toasted pepitas, red chili flakes, fresh chopped parsley
Instructions
1️⃣ Cook the vegetables:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped butternut squash, onion, bell pepper, and celery. Sprinkle with a pinch of salt and sauté for about 10-12 minutes, stirring occasionally. The vegetables should soften and develop some caramelization at the bottom of the pot.
2️⃣ Add garlic and spices:
Stir in the chopped garlic, paprika, cayenne pepper, cumin, thyme, and rosemary. Let the spices bloom by cooking for an additional 2 minutes, stirring frequently to release their flavors.
3️⃣ Simmer with stock:
Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce heat to a gentle simmer. Allow the soup to cook for about 20 minutes, or until the vegetables are tender and soft.
4️⃣ Blend the soup:
Once everything is tender, use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender or food processor in batches, blend until smooth, and return it to the pot.
5️⃣ Adjust seasoning and consistency:
Taste the soup and adjust salt, pepper, or other seasonings as needed. If the soup is too thick, add more stock or water until it reaches your desired consistency. Simmer for another 5 minutes to enhance the flavors further.
6️⃣ Garnish and serve:
Ladle the hot soup into bowls and garnish with toasted pepitas, red chili flakes for extra heat, and fresh chopped parsley. Serve immediately and enjoy!
Notes
- Customize the spice level: For a spicier soup, use jalapeños or hotter peppers in place of bell peppers and increase the cayenne pepper.
- For a creamier texture, you can add a splash of coconut milk or heavy cream during the final simmer.
- Leftovers: This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.