Spicy Butternut Squash SoupPrint Recipe
- 1 medium size organic butternut squash
- 1 sliced onion
- 2 tbsp EVOO
- 1/2 cup plant based sour cream or dairy free yogurt
- 4 cups warm chicken broth (if vegan use veggie broth)
- 1 tbsp red chili powder
- salt and pepper
Preheat the oven to 350 F.
Cut the top and bottom ends from the butternut squash and then trim down the peel. Use a spoon to de-seed it and discard the seeds and outer rind. Cut the pieces down to 1/2" pieces and toss with onions, salt, chili powder and olive oil. Place into a roasting pan and let it cook for 30 minutes, the butternut will be fork tender and the onion nutty and caramelized.
Scoop the butternut and onion mix into a blender and add the warm chicken broth, sour cream, and pepper. Taste and adjust as needed.
If your blender is not big enough to fit it all in one go, work in batches. Add half, mix, transfer it to a pot and add the rest before mixing all together.
Your soul needs this. Thick and creamy, the soup is so decadent tasting that you wouldn’t think it’s actually plant based, and by swapping the broths, even made vegan. Since I just came back from Vietnam, and was chowing down on so many chilis that my tour guide was legit afraid for me, I added a ton of heat to this soup- but back down if rings of fire are your thing. The butternut and onion bath in a bit of olive oil to roast and caramelize to perfection before being blended on high speed for a dish thats ready in under or at 40 minutes. Most of those minutes will be spend reading, having a glass of wine, or a bath- so if you have a dinner party this should be your go to starter. Top with fresh cilantro and caramelized nuts, but the soup is really perfect on its own.