How To Make Spicy Squash Soup
This squash soup is rich, spicy, and very comforting. It’s teeming with various herbs and spices and can be eaten anytime with bread or a salad.
Serves:
Ingredients
For Soup:
- 1acorn squash,large, halved and seeds scooped out
- 2tbspolive oil
- 1shallot,finely chopped
- 1clovegarlic,pressed or minced
- 1cuppumpkin puree
- 1tspsalt,plus more, to taste
- 1tspancho chile powder,or regular chile powder
- 1tspground cumin
- ½tspdried oregano
- ¼tspground coriander
- ground cloves,small pinch
- 3cupsvegetable broth,or water
- ½lemon,juice
For Garnishes:
- ¼cuppepitas,green pumpkin seeds
- ½tspolive oil
- ¼tspancho chile powder,or regular chile powder
- ¼tspground cumin
- pinchground coriander
- salt,to taste
- 3tbspcrème fraîche,optional, replace with a tiny splash of olive oil for vegan/dairy-free soup
Instructions
Soup:
-
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender.
-
Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin.
-
In a medium pot or Dutch oven, warm the oil over medium heat until shimmering. Add the shallot and cook for about 2 minutes until softened.
-
Add the garlic, reserved squash, pumpkin, 1 teaspoon salt, chile powder, cumin, oregano, coriander and cloves. Cook for 2 to 3 minutes, until the spices are fragrant.
-
Pour in the vegetable broth or water and lemon juice. Bring to a simmer over medium-high heat and cook for about 10 minutes, or until the squash is completely softened.
-
Using an immersion blender, blend the soup for about 30 seconds to 1 minute until smooth.
-
Return the soup to the pot and set it over low heat to keep it warm. Taste the soup and add more salt until the spices really sing, around ½ teaspoon for vegetable broth or 1 teaspoon if you used water.
Garnish:
-
In a small skillet over medium heat, add the pepitas, olive oil, chile powder, cumin, coriander and a pinch of salt. Toss to combine and toast for 3 to 5 minutes, or until the pepitas’ edges are turning lightly golden brown.
-
Divide the soup among bowls and drizzle a bit of crème fraîche or olive oil on top. Top with a sprinkle of pepitas and serve.
Nutrition
- Calories: 220.24kcal
- Fat: 14.13g
- Saturated Fat: 3.06g
- Trans Fat: 0.01g
- Monounsaturated Fat: 7.51g
- Polyunsaturated Fat: 2.56g
- Carbohydrates: 23.70g
- Fiber: 6.19g
- Sugar: 3.96g
- Protein: 5.05g
- Cholesterol: 5.46mg
- Sodium: 910.95mg
- Calcium: 113.51mg
- Potassium: 708.25mg
- Iron: 3.60mg
- Vitamin A: 533.49µg
- Vitamin C: 20.88mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!