Today it’s chilly and cloudy, the perfect day to make my favorite soup for lunch. Spicy Butternut Squash is a light healthy soup packed with loads of flavor that you can make in less than an hour. It is so easy and so so good!!
Spicy Butternut Squash Soup
Spicy, easy to make soup packed with tons of flavor
-2 lbs of uncooked butternut squash peeled and cubed (note-you can roast the squash in the oven to make it easier to peel, place on a lined cookie sheet, make a few knife incisions and bake until soft, scrape the seeds and use the pulp in place of the cubed pieces)
-2 inch piece of fresh ginger grated (note- a microplane does a great job grating ginger)
-1 large sweet onion roughly chopped
-1 scallion chopped
-1/2 red pepper chopped
-3 garlic cloves smashed with a knife
-1 fresh red hot pepper split
-4 cups of vegetable broth
-grated lemon peel
-1 can of coconut milk
-2 tbls extra virgin olive oil
-sea salt and pepper
-In a soup pot, on medium heat add the olive oil, garlic, hot red pepper, grated ginger, scallion and a few grates of lemon peel, stir letting the flavors release.
-Add the chopped onion and red pepper
-Add the butternut squash, and the broth, sea salt and pepper to taste
-Cook for 45-50 minutes on medium-low heat until all vegetables are soft add the cilantro to your liking
-Off the heat, add the juice of 1 lime blend with a immersion blender until you have a smooth creamy soup
-Stir in the coconut milk
-Serve hot or at room temperature.