Categories: Soup

Ingredients

• 1 (2 to 3 Lb.) butternut squash
• olive oil
• Salt and ground black pepper
• 1/2 small red onion, finely diced
• 1/2 tsp. cumin, or to taste
• 1/2 tsp. coriander, or to taste
• 1/2 tsp. smoked paprika, or to taste
• 1/2 tsp. ground medium-hot chile pepper such
• as ancho or Aleppo
• 2 cups vegetable broth
• 2 to 3 Tbsp. half-and-half, optional
• Fresh snipped chives, for garnish

Directions

1. Heat oven to 375 degrees. Line a baking sheet with foil.
2. Cut squash in half lengthwise. Remove seeds. Coat cut side of squash with olive oil and season with salt and pepper. Place squash on prepared baking sheet, cut side up, and roast for 20 minutes. Turn squash to cut side down and roast 20 minutes more or until squash is tender.
3. Heat enough olive oil to coat in a Dutch oven or soup pot over medium heat. Add onion and sauté until onion is tender.
4. Scoop flesh from squash. Discard skin. Add flesh to pot with onion and cook, stirring occasionally, for 5 minutes.
5. Stir in the spices and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes. Season to taste with additional salt, pepper, cumin, coriander, paprika and/or chile pepper.
6. Remove from heat, and using an immersion blender (or in a traditional blender) puree soup to desired consistency. Stir in half-and-half if using. Return soup to heat and cook until just heated through, being careful not to let the soup boil. Serve garnished with snipped chives.

Email to a friend | Print this recipe | Back