Description
This Butternut Squash Soup is an autumn classic that brings together the rich flavors of butternut squash, spicy paprika, and fresh herbs like rosemary and thyme. Blended to a creamy texture, this soup provides the ultimate cozy comfort for cooler days, with just a touch of heat from cayenne and jalapeños for those who enjoy a little extra kick.
Ingredients
2 tablespoons olive oil
3 pounds butternut squash, peeled and chopped (seeds removed)
1 large onion, chopped (white or yellow)
1 large bell pepper, chopped (use jalapeño or hotter for a spicy version)
1 stalk celery, chopped
5 cloves garlic, chopped
2 tablespoons paprika (hot paprika preferred)
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 teaspoon cayenne pepper
1 teaspoon cumin
Salt and pepper, to taste
4 cups chicken stock (use vegetable stock for a vegetarian version; up to 6 cups for a thinner soup)
For Garnish: Toasted pepitas (optional), red chili flakes, fresh chopped parsley
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add butternut squash, onion, bell pepper, and celery. Sprinkle with a pinch of salt and cook for 10-12 minutes, stirring occasionally, until vegetables start to soften and lightly caramelize.
Add garlic, paprika, thyme, rosemary, cayenne pepper, and cumin. Stir well and cook for 2 more minutes to release the spices’ flavors.
Pour in the chicken (or vegetable) stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until all the vegetables are tender.
Use an immersion blender to purée the soup until smooth, or transfer the soup to a blender or food processor in batches, then return to the pot.
Taste and adjust salt, seasonings, and add more stock or water if a thinner consistency is desired. Simmer for another 5 minutes to enhance the flavors.
Garnish with toasted pepitas, red chili flakes, and fresh parsley if desired. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 230