I made this soup on a really cold afternoon a few weeks ago and it was so delicious. I am definitely putting this on a recipe card and leaving it in my kitchen so I can refer to it regularly. I think this is a perfect fall recipe. Added bonus: Extra squash can be used to make one of baby’s first foods!
Spicy Butternut Squash Soup
- 1 butternut squash
- olive oil
- salt & pepper
- 1 onion
- 1 quart chicken stock (substitute vegetable stock if you’re vegetarian)
- 2 tsp curry powder
- cracked red pepper flakes
Remove the seeds and cut the squash into large chunks. Drizzle the squash with olive oil and sprinkle salt and pepper. Roast the squash in a 375 degree F oven for about an hour. Scoop the flesh from the shell.
Into a saucepan, add 2 tbsp oil and the chopped onion and cook until soft. Add the squash, chicken stock and curry powder. Simmer the mixture for approximately 20 minutes until all the flavors have fully combined.
Let the mixture cool for a few minutes and blend until smooth, working in batches. Pour into individual bowls and top with croutons. Sprinkle cinnamon and cracked red pepper flakes on top of the soup and serve immediately.