How To Make Spicy Butternut Squash Soup
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Serves:
Ingredients
- 1 medium-sized butternut squash, peeled and cubed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red chili pepper, finely chopped
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp cinnamon
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat some oil over medium heat. Add the onion, garlic, and chili pepper. Sauté until the onion is translucent.
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Add the butternut squash cubes, cumin powder, paprika, and cinnamon. Stir well to coat the squash with the spices.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the squash is tender.
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Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
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Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
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Serve the soup hot, garnished with fresh cilantro.
Nutrition
- Calories : 160kcal
- Total Fat : 6g
- Saturated Fat : 5g
- Sodium : 630mg
- Total Carbohydrates : 27g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 3g
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