This Spicy Butternut Squash & Red Pepper Soup is a cozy, flavor-packed blend of sweet roasted butternut squash and charred red bell peppers. Aromatic onions, garlic, and a touch of coconut milk add creamy richness, while a hint of spice from red chili flakes or cayenne balances the natural sweetness of the vegetables.
The recipe features roasted butternut squash and red pepper, making it a perfect choice for chilly evenings. It’s vegan, dairy-free, and irresistibly creamy with a little kick of heat. This soup is ideal for those seeking comforting and vibrant flavors in their meals.
Vibrant Flavors of Spicy Butternut Squash Soup
The Spicy Butternut Squash and Red Pepper Soup is a delightful blend that brings warmth and comfort to any chilly evening. With its rich orange hue and creamy texture from coconut milk, this soup is not just visually appealing but also packed with flavor.
Combining roasted butternut squash and red peppers, this dish offers a perfect balance of sweetness and spice. The addition of aromatic ingredients like onions and garlic enhances the overall taste, making it a standout among creamy soup recipes.
Ingredients That Shine
This soup features a selection of wholesome ingredients that contribute to its vibrant character. The roasted butternut squash and red peppers are the stars, providing a natural sweetness that pairs beautifully with the spices.
Incorporating coconut milk adds a creamy richness, while spices such as cumin and curry powder bring warmth to the dish. A hint of red chili flakes or cayenne pepper introduces a kick, making this a memorable spicy soup recipe.
Simple Preparation Steps
Preparing this soup is straightforward, making it accessible for cooks of all levels. Start by roasting the butternut squash and red peppers until they are tender and caramelized, which enhances their natural flavors.
Next, sauté onions and garlic to create a fragrant base before combining all the ingredients in a pot. Simmering the mixture allows the flavors to meld beautifully, resulting in a comforting bowl of soup.
Blending for Creaminess
Once the ingredients are cooked, blending is the key to achieving that silky smooth texture. An immersion blender works wonders, or you can use a traditional blender in batches for a creamy finish.
This step is essential for transforming the chunky mixture into a luscious soup that is both satisfying and nourishing. The creamy consistency, enhanced by coconut milk, makes this a vegan butternut squash soup that everyone can enjoy.
Serving Suggestions
When it comes to serving, presentation matters. Ladle the soup into bowls and garnish with fresh cilantro or parsley for a pop of color and freshness. This not only enhances the visual appeal but also adds a burst of flavor.
Pair the soup with crusty bread or a light salad for a complete meal. Whether enjoyed alone or as part of a larger spread, this butternut squash and red pepper soup is sure to impress.
Nutrition and Comfort
This dish is not only delicious but also nutritious. Each serving offers a balance of healthy fats, carbohydrates, and a modest amount of protein, making it a wholesome choice for any meal.
With its comforting qualities and vibrant flavors, this Spicy Butternut Squash and Red Pepper Soup is a perfect addition to your collection of creamy soup recipes. Enjoy it on a chilly evening, and let its warmth envelop you.
Easy Spicy Butternut Squash & Red Pepper Soup
This soup combines roasted butternut squash and red peppers simmered in vegetable broth, blended into a silky, smooth texture. The addition of cumin and curry spices enhances the warmth and depth of flavor. The recipe takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 red bell peppers, halved and seeds removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 teaspoon red chili flakes or cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Vegetables: On a baking sheet, toss the diced butternut squash and halved red bell peppers with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and caramelized.
- Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 5 minutes).
- Combine Ingredients: Add the roasted butternut squash and red peppers to the pot, along with the vegetable broth, coconut milk, cumin, curry powder, and red chili flakes. Bring to a simmer.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired. Serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 210kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 30g