Spicy Butternut Squash Soup

Submitted by Katzen

"I never thought I would like squash soup... but when it has a good amount of heat, and some garlic... sign me up! I always make my vegetable stock from scratch, and I really think that makes it so much better!"

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 butternut squash
• 473.18-709.77 ml vegetable stock
• 236.59 ml orange juice
• 2 onions, chopped
• 473.19 ml mushroom, sliced
• 6 garlic cloves, minced
• 14.79 ml minced ginger (or more)
• 14.79 ml olive oil
• 14.79 ml chili paste
• 4.92 ml salt, to taste

directions

1. Cut squash in half, lengthwise, and scoop out insides. Place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it. Cool, and then scoop squash out.
2. Saute onions, garlic, and mushroom in oil until soft. Add ginger, chili paste, and salt. Cook for a few more minutes to allow flavours to mingle.
3. Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth. Heat gently with onion mixture.

Reviews

[COOKGIRl]

This was delicious and I only wish I had fresh cilantro on hand to garnish. Tasted better the next day after the soup had a chance for the ingredients to get to know one another. I used Tabasco Chipotle Sauce for the canned. A spoonful of leftover brown basmati rice was added to each serving for an easy meal in a bowl. Thanks for posting. Reviewed for Veg Tag/November.

 

[Mrs. Kristy]

Very good and easy! I had to make a couple changes because I didn't have chipotle sauce in the house. Instead, I used the dry seasoning in addition to cumin. It was still plenty spicy. I also didn't have mushrooms, but I used carrots as I had a ton of them and that was great too. I added chunks of chicken and black beans to the end product. It turned out amazing. Great texture!!!! The orange juice adds a nice touch!