This spicy roasted butternut squash soup makes a great warm-up on a chilly fall day. It’s fresh, nutritious, and just fiery enough to burn off the fog. Perfect for #MeatlessMonday or any day.
Soup season is in full swing! And that’s one reason to love this chilly weather, if you’re like me and you need one. Cozy sweaters, a roaring fire (I really have one of those, for heating the house. Country life, yo!), and a nice big bowl of hot soup…yeah, I can get into this!
It’s also squash season, so last week I thought I’d try a roasted butternut squash soup. I’m turning 40 in a few days, and I’m celebrating this milestone by getting over my fear of cooking with squash. And I’m totally satisfied with that! What can I say, I already have plenty of tats and maybe having squash in my life is all the excitement I can handle right now.
Well, there is one other exciting thing I’m treating myself to for the big 4-0. I’m letting my photos get as experimental as they want, or I want…either way, sh*t’s about to get crazy. I’m treating myself to total creative license for my birthday, and I’m stoked! I haven’t enjoyed a birthday present this much since the Barbie Dream House.
Ok, but back to this roasted butternut squash soup. I was in the mood for something spicy and a wee bit exotic to burn through the chilly grey fog outside, so I decided to go spicy. Really spicy. With this:
It’s a Hungarian Hot Wax Pepper I accidentally bought from my produce guy, and I say accidentally because I had no idea how hot these things are. They’re hot. When I got them home, I casually cut the tip off of one of them and popped it into my mouth. I was trying to think These aren’t that hot!, but only got through These aren’t. Then I was chugging a ton of water and hilarity ensued.
I don’t want to scare you, although I probably already have. I hope not. Yes, eating a chunk of one of these raw is kind of a lot, but stewed up in a creamy, mellow soup…ahhhh. They add just the right gentle flame to light up a chilly day.
I bought a whole bag of these guys. Dan (Graeme’s dad) is in luck, I’ll be making him another hot pepper sauce for Christmas this year. The man _loves_ spicy. I’m the only one who can go toe-to-toe with him on spicy enjoyment, but he’s got me beat. If he’s not sweating, it’s no fun.
And then the spices. I _love_ my spices. Some chili powder, cumin and smoked paprika to round the flavor out and make everything rich and heavenly.
I sweetened it with an apple, and I’m feeling pretty keen about that. An apple! That’s all it needs, and it works.
The finished soup. Rich, spicy, so fall and so satisfying. I topped it with some roasted acorn squash seeds, but any kind of roasted seed or nut would be nice. Or just go naked, that’s good too.
Spicy Roasted Butternut Squash Soup is:
very high fiber
a great source of vitamins A, B6 and C
plant based and gluten free
a little fiery, a whole lot comforting
Let’s make some!
Eat Healthy Eat Happy
This spicy roasted butternut squash soup will warm you up on a chilly day. It's great for you, easy to make and has just enough heat to get your blood pumping.
10 minPrep Time
1 hr, 10 Cook Time
1 hr, 20 Total Time
- 1 medium butternut squash
- 1 Tbs olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1-2 tsp chopped Hungarian wax pepper (handle carefully, avoid your eyes and wash your hands as soon as you chop)
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- about 1/2 Tbs fresh ginger, chopped
- 1 medium apple, cored and chopped (leave the skin on for extra fiber)
- 1 c water
- 1/2 c unsweetened almond milk (or your favorite milk)
- 1 Tbs natural peanut butter
- 1 tsp gluten free low sodium soy sauce or tamari
- 1/4 tsp apple cider vinegar
- pinch salt, to taste
- Heat the oven to 375. Cut the squash in half and scoop out the seeds. Place the halves cut side down on a cookie sheet and roast for 45 minutes. Let cool.
- While the squash cools, combine the oil, chili powder, cumin and smoked paprika in a large saucepan over low heat. Let the spices bloom in the oil for a minute or so. Add the peppers, onion, ginger and apple and raise the meat to medium. Saute 3-4 minutes, adding a splash of water if things are looking too dry. Scoop the squash out into the pan and saute 1-2 minutes. Add the water, lower the heat to medium-low and simmer 10 minutes.
- Transfer everything to a food processor or use a hand blender, and puree until fairly smooth. Return the puree to the pan and stir in the milk, peanut butter, soy sauce or tamari apple cider vinegar. Heat through for 5 minutes.
- Serve topped with roasted seeds or nuts.
[img src=http://eathealthyeathappy.com/wp-content/uploads/2015/11/spicy_roasted_butternut_squash_soup_nutrition.jpg width=248 height=313 class=aligncenter size-full title=Spicy Roasted Butternut Squash Soup alt=Spicy Roasted Butternut Squash Soup]
Pin it, because you never pin too many fall soup recipes. I know I can’t.
What’s been your most memorable birthday so far, and why? I’d love to hear your stories.