Spicy Butternut Squash Soup Recipe

Ingredients for Spicy Butternut Squash Soup

• Chili Oil
• White Onion
• 2 jalapeños, seeded and minced
• Garlic Cloves
• Red Bell Pepper
• Black Beans
• 1 medium carrot, peeled and chopped
• Vegetable Stock
• 1 (1.5-pound) butternut squash, peeled, seeded, and cubed
• Pumpkin Puree
• 1/4 cup chopped fresh cilantro
• Ground Cumin
• Salt And Pepper

How to Make Spicy Butternut Squash Soup

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 medium onion, chopped, and cook until translucent, about 5 minutes.
3. Add 2 jalapeños, seeded and minced (adjust to your spice preference), 2 cloves garlic, minced, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon smoked paprika. Cook for 1 minute more, stirring constantly.
4. Add 1 (1.5-pound) butternut squash, peeled, seeded, and cubed; 1 medium carrot, peeled and chopped; and 1 medium sweet potato, peeled and chopped.
5. Cook, stirring frequently, until the vegetables are tender, about 10-15 minutes.
6. Pour in 4 cups vegetable broth (or chicken broth for a richer flavor).
7. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is very tender.
8. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. (Alternatively, leave some chunks for a rustic texture).
9. Return the soup to the pot and stir in salt and pepper to taste.
10. Garnish with 1/4 cup chopped fresh cilantro before serving.