Spicy Butternut Squash Soup

by ifrdaily

  • 2 lbs pre-cut butternut squash
  • 2 tbsp olive oil
  • 2-3 dried red chiles, crushed
  • 1 tsp cumin seeds
  • 1-2 tbsp neutral oil
  • 1/2 medium onion, sliced thin
  •  1 large clove of garlic, chopped fine
  • 2-3 cloves
  • 4-5 cups of water
  • 1/8 cup heavy cream (optional)
  • Salt to taste
  1. Heat your oven to 350F.
  2. Line a cookie sheet or baking tray with aluminum foil for easy clean up. Spread butternut squash in a single layer. Sprinkle crushed red chile and cumin seeds over the squash. Drizzle olive oil. Mix well.
  3. Roast in oven for 15-20 minutes until cooked and edges of squash are lightly caramelized.
  4. While the squash is in the oven, sauté the sliced onion and chopped garlic on medium-high until the onion is browned or lightly caramelized. The onion will not evenly caramelize and that’s ok.
  5. Add roasted squash to pot, followed by cloves and add 4 cups of water. Bring to a boil over medium-high heat. 
  6. Once it boils, lower heat to low. Using your hand blender, blend to a smooth consistency. 
  7. Either add heavy cream to the pot and mix well or garnish each bowl with about 1 tsp of heavy cream. If you have roasted pepitas, these add both color and texture to the soup.
  8. Enjoy hot!