
Spicy Butternut Squash Soup is creamy & flavorful with a moderate Southwestern flair from green chiles and cumin. Nutritious and satisfying!
This is the season for winter squash, and this recipe makes a vegan version that is satisfying enough to be a main dish. This balances a moderate amount of green chiles, salsa, coconut cream and spices with a whole lotta butternut squash.
I also tried adding balsamic vinegar (1 tbsp), which adds a more complex flavor – I do recommend it but it does change the character of the dish, so I chose to publish it without. It did make a good variation, so you might want to try it. The most time consuming part of this recipe is peeling & cutting up the butternut squash. It’s simple to make.
I chose to use Big Jim chiles – a medium heat. It definitely has chile heat but I only used a half cup to keep it noticeable without letting the heat dominate. Note I chose a mild tomato salsa. If anyone in your family can’t take too much heat, start with less green chile in the blender and add to taste.
It’s great having a quart of this sitting in the fridge – it makes a great lunch that just takes pouring into a bowl and popping in the microwave. Hope you like this one!
- 2 tbsp olive oil
- 1½ cups chopped onion, about 1 large
- ½ teaspoon salt
- 3 lbs butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tsp sage
- 1 tsp rosemary
- 1 tsp grated fresh ginger
- 4 cups vegetable broth
- ½ cup coconut milk, more if desired
- 1½ cups mild red salsa
- ½ cup diced green chiles
- Freshly ground black pepper
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, about 10 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes. Stir in chiles, salsa, and coconut milk.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If desired, add more chiles and/or coconut cream. Season to taste and serve with parsley, pepitas, and crusty bread.
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