Spicy Butternut Squash Soup
"Healthy and delicious. Try this spicy soup for a different take on a traditional autumn favorite. Make lots and freeze! Puree if you please."
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 2 tablespoons chili oil
- 1 whole white onion, coarsely chopped
- 4 -6 jalapenos, minced
- 4 garlic cloves, crushed
- 1 red bell pepper, chopped
- 2 (16 ounce) cans black beans, rinsed
- 4 carrots, chopped
- 36 ounces organic vegetable stock
- 1 butternut squash, roasted and pureed
- 1 (16 ounce) can pumpkin puree
- 1 bunch cilantro, chopped
- 2 tablespoons ground cumin
- salt and pepper
directions
- Heat oil.
- Add onions.
- Cook until translucent.
- Add jalapenos through carrots.
- Cook -turning frequently- until all veggies are glossy.
- Add stock through cumin.
- Bring to boil and simmer 20 minutes.
- Add salt and pepper to taste.
- Garnish with extra chopped cilantro.
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Reviews
-
This is a great and easy recipe! I may have used a little too much of the seeds from the jalapenos, however, the dish was well received by my family and friends. -
Really enjoyed it--very filling. I added lemon juice for some acidity. -
How creative. I loved this. Used chicken broth but followed the recipe exactly otherwise. Total medley of flavors. Saved some in the freezer and will make again. -
I really like this. A very thick soup for the fall. Very flavorful.
RECIPE SUBMITTED BY
I am a teacher. I was once a cook at a Thai restaurant and then at a French bistro. Then I had my own catering business for a few days - too much work and not enough fun! I still love cooking. I especially love to cook Mexican and Italian foods. I don't usually follw recipes, but I look to them for inspiration. I am always trying to re-work old recipes into healthier new ones.
