Spicy Butternut Squash Soup

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Now that the weather is getting cooler, I have been keeping warm by making soups at home. And to suit the season, I decided the first soup of the fall season should be a butternut squash. 

I was never really a fan of soup - I only ate it when I was sick. But a little while ago, the Mister and I went out to dinner and I decided to try the restaurant's butternut squash soup.  I was hooked!

It's a flavourful, rich and hearty soup without any cream or dairy.

This recipe has just the right amount of heat- All the warm and cozy feelings of fall in your bowl.

   Spicy Butternut Squash Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:40 minutes

 

Ingredients:

1 butternut squash, peeled, cubed, seeds removed

1 medium potato, peeled, cubed 

1 onion, chopped 

1 carrot, chopped

1 celery stalk, chopped

1 clove garlic, chopped

4 tbs oil (divided in half)

4 cups, chicken or vegetable broth

2 tsp garlic powder, divided

1 tsp onion powder, divided 

1/2 tsp thyme

2 pinches cayenne pepper 

salt and pepper to taste 

  

 

Instructions:

1. preheat your oven to 400 degrees
2. In a baking sheet or roasting pan, add your butternut squash, potato, oil, thyme, garlic powder, onion powder, salt and pepper. Roast in the oven for 40 minutes or until soft.
3. In a large pot, on medium heat, add oil, onions, garlic, carrots and celery.  stir frequently until vegetables are softened. Add salt, pepper, onion powder and garlic powder  and cayenne.  
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. Add broth to the pot and roasted vegetables. With a hand blender, blend until everything is smooth. (Alternatively, place ingredients in a blender and puree.) 
6. Dish out the soup into 6 bowls and garnish with black pepper and cayenne.