Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

Today it’s chilly and cloudy, the perfect day to make my favorite soup for lunch.  Spicy Butternut Squash Soup is a light healthy soup packed with loads of flavor that you can make in less than an hour.  It is so easy and so so good!!

Spicy Butternut Squash Soup

  • Servings: 6-8
  • Difficulty: easy
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Spicy, easy to make soup packed with tons of flavor

Ingredients

-2 lbs of uncooked butternut squash peeled and cubed (note-you can roast the squash in the oven to make it easier to peel, place on a lined cookie sheet, make a few knife incisions and bake until soft, scrape the seeds and use the pulp in place of the cubed pieces)

-2 inch piece of fresh ginger grated  (note- a microplane does a great job grating ginger)

-1 large sweet onion roughly chopped

-1 scallion chopped

-1/2 red pepper chopped

-3 garlic cloves smashed with a knife

-1 fresh red hot pepper split

-4 cups of vegetable broth

-grated lemon peel

-1 lime

-1 can of coconut milk

-fresh cilantro

-2 tbls extra virgin olive oil

-sea salt and pepper

Directions

-In a soup pot, on medium heat add the olive oil, garlic, hot red pepper, grated ginger, scallion and a few grates of lemon peel, stir letting the flavors release.

-Add the chopped onion and red pepper

-Add the butternut squash, and the broth, sea salt and pepper to tasteimg_0787

-Cook for 45-50 minutes on medium-low heat until all vegetables are soft add the cilantro to your likingimg_0788

-Off the heat, add the juice of 1 lime blend with a immersion blender until you have a smooth creamy soupimg_0789

-Stir in the coconut milk

-Serve hot or at room temperature.  IMG_0791

Buon Appetito!!

3 thoughts on “Spicy Butternut Squash Soup

  1. Hi if I don’t have coconut milk what should I use heavy cream? Whipping cream unwhipped? Or milk? Or something else thanks

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