Ingredients
Scale
- 2 tablespoons olive oil
- 3 pound butternut squash, peeled and chopped (seeds removed)
- 1 large onion, chopped (white or yellow)
- 1 large bell pepper, chopped (use jalapeno peppers or hotter for a spicy version)
- 1 stalk celery, chopped
- 5 cloves garlic, chopped
- 2 tablespoons paprika (hot paprika recommended)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups chicken stock (use vegetable stock for vegetarian version – up to 6 cups for thinner soup)
- For garnish: toasted pepitas (optional), red chili flakes, fresh chopped parsley
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped squash, onion, peppers, and celery. Sprinkle with salt and cook for 10-12 minutes, stirring occasionally, until vegetables soften and slightly caramelize.
- Add garlic, seasonings, and herbs. Stir and cook for 2 minutes to let spices bloom.
- Add chicken (or vegetable) stock. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes, or until everything is tender.
- Use an immersion blender to blend until smooth, or transfer to a blender or food processor, then blend and return to the pot.
- Taste and adjust for salt, seasonings, and liquid. Add more stock or water if needed.
- Simmer for 5 minutes (or longer) to develop flavor.
- Garnish and serve.
Notes
- Roasting the squash enhances flavor but boiling works too.
- Adjust stock for desired consistency.
- For thicker soup, simmer longer.
- Best aromatics include garlic, onion, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg