Get ready to transform your kitchen into a Southwestern flavor paradise with this mouthwatering Butternut Squash Soup that promises to tantalize your taste buds and warm your soul! Imagine a creamy, rich soup bursting with bold spices and a hint of zesty lime that will transport you straight to the vibrant landscapes of the Southwest. Whether you're a soup lover, a spice enthusiast, or just looking for a comforting meal that packs a punch, this recipe is your ultimate culinary adventure waiting to happen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Southwestern
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh lime juice for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet, toss with a drizzle of olive oil, and roast in the oven for 30 minutes, or until tender and lightly caramelized.
- In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic to the pot and cook for an additional minute, stirring constantly to prevent burning.
- Add the cumin and chili powder to the pot, stirring to combine. Cook for 1-2 minutes, until the spices are fragrant.
- Once the squash is done roasting, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the soup is heated through and the flavors have melded together.
- Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with a squeeze of fresh lime juice. Serve hot and enjoy!
Tips
- Roasting the butternut squash is the secret to deep, caramelized flavor. Don't rush this step - let the squash develop those beautiful golden edges.
- Use fresh spices for the most intense flavor. If your cumin and chili powder are more than 6 months old, consider replacing them.
- For an extra creamy texture, you can add a splash of heavy cream or coconut milk when blending.
- If you want a bit more heat, consider adding a diced jalapeño when sautéing the onions.
- The lime juice is crucial - it adds brightness and cuts through the richness of the soup. Don't skip this garnish!
- This soup freezes beautifully. Make a double batch and store portions for quick future meals.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
