Spicy Butternut Squash Soup
I’ve been traveling this week for work and due to a new assignment, I’ll probably be traveling a lot over the next year. I am a procrastinator and while I’ve survived with this trait, I’ll need to fight it and stay on top of recipe testing, writing, and photos in order to keep my Thursday post schedule. This is looking like a good New Years resolutions…
Speaking of New Years, I have some exciting news! I’m creating a special Culinary Collaboration for the new year and if you are a subscriber, you’ll get a printable PDF version on December 27th so you can plan out the first week of the year! Subscribe to the blog by December 26th and you’ll be included on the email! Join me in the procrastination battle and make it a goal to plan out meals for the week in 2019.
Now that you’ve read all the news, let’s get to the food. My soup obsession continues with spicy butternut squash. The spice can be turned up or down based on your taste by adjusting the cayenne or removing it completely. If you don’t already own an immersion blender, this is a good week to get one! We found our current one at Ross but there are many options on Amazon. I just recommend getting one with a fully metal attachment as it will be submersed in hot soup.
Recipe notes: To make it a meal, I think the gamier meats (venison, bison, lamb) work well with the flavors. I’ve made lamb meatballs and placed them in a shallow bowl of soup which was delicious!
Spicy Butternut Squash Soup
Ingredients:
1 butternut squash
3 carrots
1 1/2 cups Broth
¼ cup chopped orange bell pepper (usually color doesn’t matter but for the color of the soup, make sure to get orange)
½ yellow onion, diced
1 TBS olive oil
1 TBS minced garlic
¼ tsp cayenne
¼ tsp nutmeg
1/8 tsp red pepper flakes
Split the butternut squash in half, lengthwise
Scrap out the seeds with a spoon and either discard or save to roast
Place the squash on a plate, inside down, and add a few tablespoons of water to the plate
Cover the squash with a lid or plastic wrap and steam in the microwave for 8 minutes (or until squash exterior starts to give to the touch). Set aside to let cool
Peel and cut the carrots into small pieces
Cut orange bell pepper, enough for 1/4 cup
Chop up half of a medium onion
Pour 1 TBS of olive oil to a saucepan and heat over medium-low
Add carrots, pepper, and onions to the pan and cook for about 5 minutes or until onions start to look translucent.
Stir in 1 TBS minced garlic, ground pepper, sea salt and ¼ tsp cayenne pepper.
Scoop out the squash internal flesh into the pan
Add 1 ½ cups broth
Stir the contents, breaking up the squash.
Turn up the heat to medium-high and allow to warm until it starts to simmer
Add ¼ tsp nutmeg and 1/8 tsp red pepper flakes (a couple shakes).
Turn down to low and slowly simmer for 15-20 minutes.
Using an immersion blender, blend the soup until it’s smooth. If you don’t have an immersion blender, transfer soup to a blender.
Taste the soup and adjust seasoning if needed (salt, black pepper, or cayenne).
Simmer for at least 5 minutes to cook in seasonings.
Keep warm until serving.
