Get the Recipe: Spicy Butternut Squash Soup
This spicy butternut squash soup is vegan, packed full of vegetables, hearty, and easy to make with roasted butternut squash. Enjoy with a slice of crusty bread for ultimate comfort food deliciousness! Gluten-free, ready in 45 minutes.
Ingredients
- 2 cups butternut squash, peeled and chopped
- 1 1/2 tbsp olive oil
- 1 medium red onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 stick celery
- 1 cup coconut milk, from the can
- 3 gloves garlic
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp salt
- 1 fresh chilli pepper
- 1/2 lemon, juice of
Equipment
- Conventional oven
- Baking tray
- Saucepan
- Blender or food processor
Instructions
- Prepare a baking tray by lining it with parchment paper and preheat the oven to 180 degrees C (350F).
- Spread the butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender.
- Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Drain the vegetables, but retain a cup of the vegetable cooking water.
- Transfer the vegetables and the butternut squash to a blender, also adding the vegetable cooking water, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Blend until smooth. You can also use an immersion blender to do this.
- Serve immediately with toasted bread and garnishes of your choice.
Video
Notes
To store leftovers in the refrigerator, allow the soup to cool down fully, then store in an airtight container for up to 4 days. To reheat, place in the microwave on 80% power for 1 ½ minutes in a microwave-safe bowl. Alternatively, reheat on the stove over a medium-high heat for around 10 minutes.
To freeze, allow the soup to cool down fully, and transfer either to stasher bags or freezer-friendly containers. Be sure to label the containers with the name of the recipe as well as the expiry date (you can keep this soup in the freezer for 2 months). When serving, allow to thaw in the fridge overnight, then reheat on the stove as instructed above.
Calories: 226kcal, Carbohydrates: 18g, Protein: 3g, Fat: 18g, Saturated Fat: 12g, Sodium: 387mg, Potassium: 630mg, Fiber: 4g, Sugar: 5g, Vitamin A: 10898IU, Vitamin C: 28mg, Calcium: 71mg, Iron: 3mg