As we all know by now, I love soups (especially in Fall and Winter!). This one is so warm, filling and creamy, but has absolutely no dairy and can be made completely vegan (or not). I make it with a good “kick” since I love spice, but you can tone it down to your desired level or leave the spice out completely if you plan to serve to young children. This could also be a great addition to your Thanksgiving menu! Hope you’ll give my Spicy Butternut Squash and Pumpkin Soup a try and let me know what you think!
- 2 lbs (about 6 cups) butternut squash, cleaned and chopped in cubes*
- 2 tbsp coconut or extra virgin olive oil
- 1 cup organic canned pumpkin purée
- 1 box (32oz) organic bone broth (or vegetable broth for vegan version)
- 1 medium yellow onion, chopped
- 2 garlic gloves, chopped
- 1 tbsp crushed red pepper
- ¼ tsp dried oregano
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp ground coriander
- 1 cup hot water
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and spread cubed butternut squash in one layer. Toss with one tbsp of oil, salt and pepper and sprinkle with a generous amount of crushed red pepper (depending on level of spice you want). Bake for 30 minutes or until soft, but not too browned. In the meantime, sauté onion with other tbsp of oil until translucent and add garlic, oregano, cumin, chili powder and coriander. Stir for about a minute or two to combine all flavors. Add broth, roasted squash and pumpkin and bring to a boil. Lower flame and simmer for about 20 minutes. Carefully puree using an immersion hand blender or transfer to a high-speed blender. If you are using a blender, be careful not to go past the fill-line and start on slow increasing speed slowly while holding the lid on tightly. Add hot water as needed to reach desired consistency. Pour in bowls and serve with a sprinkle of crushed red pepper.
*Most grocery stores now sell clean and pre-cut butternut squash in the produce section, which is a huge timesaver.