Spicy Roasted Butternut Squash Soup

Spicy Roasted Butternut Squash Soup, made in about an hour, is a fresh, nutritious, and just fiery enough food that is the ideal any day meal that the whole family will surely love!

If your family loves challenge, this roasted butternut squash soup is perfect for a fiery kick out together with creamy coconut milk and jalapeños! It’s dairy-free, vegetarian and utterly tasty. This is absolutely perfect for chilly weather as it will do the beating to the grey fog outside and will surely warm you up.

Also, this dish has a number of health benefits. Butternut squash are excellent sources of beta carotene, which your body turns into vitamin A that helps prevent eye problems. It provides a lot of nutrients without containing a lot of calories. The approximate total time is 1 hour and 15 minutes, 15 minutes for prepping the ingredients and 60 minutes of cooking time. Try this recipe that has just enough heat to get your blood pumping!

Ingredients:

• 1 large butternut squash, halved
• 1 medium white onion, diced
• 2 medium jalapeños (or poblano for less spicy)
• 1 shallot, minced
• 5 cloves of garlic
• 2 cups vegetable broth
• 1 15-oz. can full-fat coconut milk
• 4 leaves fresh sage
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon apple cider vinegar

Nutrition per Serving:

• Serving Size: 1/6
• Calories: 197
• Sugar: 3
• Sodium: 46
• Fat: 12
• Carbohydrates: 18
• Fiber: 3
• Protein: 5

Cooking Procedure:

1. Start by preheating the oven to 400ºF then prepare a baking sheet by rubbing it with
   olive oil or spraying it with non-stick cooking spray.
2. Next, cut the butternut squash in a half-hot dog style. Take the seeds and put it on the
   pan.
3. Bake the squash for 30 minutes, remove from the oven and bring the onion, jalapeño,
   shallot and garlic to the same pan. Sprinkle the vegetables with the olive oil and bake for
   another 30 minutes.
4. Remove the pan from the oven and let it cool for 10-15 minutes.
5. Detach the squash flesh and discard the rind. Place the squash flesh in a large pot with
   all the other roasted ingredients from the baking sheet.
6. Then add the broth, coconut milk, fresh sage, nutmeg and apple cider vinegar to the
   pot. Just use an emulsifier to mix all the ingredients together. Note: If you don’t have an
   emulsifier, place all the ingredients in a food processor or high-speed blender, blend and
   place them in a large pot.
7. Finally, bring the soup to a boil and reduce the heat to low. Let it simmer for 20-30
   minutes.
8. Serve with roast seeds or nuts on top.