Ingredients with Measurements:
- 2 lbs. butternut squash, peeled and cubed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and sauté until onion is translucent.
3. Add butternut squash, cumin, smoked paprika, chili powder, and cayenne pepper. Stir to combine.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 20-25 minutes or until squash is tender.
6. Remove from heat and let cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in coconut milk.
9. Season with salt and pepper to taste.
10. Heat the soup over medium heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 24g
Protein: 3g
Fiber: 5g
Sugar: 6g
Sodium: 600mg
Substitutions for ingredients:
- Butternut squash can be substituted with any other type of winter squash.
- Vegetable broth can be substituted with chicken or beef broth.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add a can of drained and rinsed black beans for added protein and texture.
- Top with crumbled feta cheese or sour cream for added creaminess.
- Garnish with chopped cilantro or green onions for added freshness.
Tips and tricks:
- To make the soup spicier, add more cayenne pepper or chili powder.
- To make the soup less spicy, omit the cayenne pepper and reduce the amount of chili powder.
- If using a blender to puree the soup, let the soup cool for a few minutes before blending to avoid any accidents.
- Adjust the consistency of the soup by adding more or less vegetable broth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Crumbled feta cheese
- Sour cream
- Chopped cilantro
- Green onions
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Squash soup has been a popular dish for centuries, with variations found in many cultures around the world. The addition of spices and coconut milk in this recipe gives it a unique flavor profile.
Flavor profiles:
- Spicy
- Smoky
- Creamy
- Savory
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or bread.
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