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Butternut squash is easily recognizable by its distinctive shape: a long neck that tapers into a rounded base. Its smooth, beige skin encases vibrant orange flesh that becomes sweet and tender when cooked. In terms of taste, butternut squash offers a subtle sweetness that pairs beautifully with savory ingredients and spices. This makes it an excellent candidate for soups, as it blends seamlessly into a creamy base while adding a touch of natural sweetness.

Chili Roasted Butternut Squash Soup

Warm up this fall with a bowl of Chili Roasted Butternut Squash Soup, the perfect cozy dish for chilly evenings. This recipe combines the creamy texture of roasted butternut squash with vibrant spices like chili powder, cumin, and smoked paprika for a comforting and nutritious experience. Packed with essential vitamins and fiber, this soup is as healthy as it is delicious. Discover the joy of seasonal cooking and treat yourself to a delightful meal that nourishes your body and soul.
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Ingredients
  

1 large butternut squash, peeled and chopped into 1-inch cubes

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 can (14 oz) coconut milk

Juice of 1 lime

Fresh cilantro for garnish

Red pepper flakes for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Squash: In a large bowl, combine the cubed butternut squash with olive oil, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Toss until the squash is evenly coated with the spices.

      Roast the Squash: Spread the seasoned squash on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly caramelized. Stir halfway through for even roasting.

        Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

          Combine Ingredients: Once the squash is roasted, add it to the pot with the onion and garlic. Pour in the vegetable broth and bring to a simmer. Cook for another 10-15 minutes to meld the flavors.

            Blend the Soup: Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup in batches to a countertop blender.

              Add Coconut Milk: Stir in the coconut milk and lime juice, mixing well. Season with additional salt and pepper if needed. Heat through for a couple of minutes.

                Serve: Ladle the soup into bowls and garnish with fresh cilantro and a sprinkle of red pepper flakes if desired. Enjoy your hearty, creamy soup!

                  Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings