Warming Spicy & Sweet Butternut Squash Soup
To quick start this winter and new year, what’s better than a delicious butternut squash recipe? Right?!?
I had this butternut squash laying around in the kitchen for quite some time now and finally decided to make something out of it.
So obviously, soup!!!
Soups are one of my favorite meals for cold weather. It’s an awesome way to get your daily veggies in, it’s healing and comforting!!
I love making soup for weeknight meals, they are meal-prep friendly, you can almost use whatever you have on hand, and you only need a one pot!! It’s a win-win.
I’ve been experimenting with different soup recipes in the past few weeks. I am still amazed at how it’s such a diverse meal that needs such little effort.
This spicy and sweet butternut squash soup is made out of quite a lot of healthy ingredients to boost your immune system and get you through winter the healthy way.
With the addition of ginger, turmeric, and garlic, traditionally used to treat colds coughs and indigestions, this soup becomes a pretty hefty cold-fighting support.
Make sure you use organic products to get all the health benefit from this soup. I would highly recommend using iHerb if you shop for organic products online! Their prices are very attractive and they ship almost worldwide.
The mix of butternut squash, carrot, habanero peppers, turmeric, and garlic gives this soup a delicious mild quick of spicy flavors and a sweet undertone.
The ideal winter weeknight dinner or even lunch!
I love how velvety and smooth the soup taste without any added cream, nuts or tofu.
This recipe is Easy
Full of plant-based goodness
Full of flavors
This soup recipe is definitely a keeper for me and I am already planning on making it again in the next few days!
- 2 Tbsp Coconut oil
- 1 1/2 Cup Butternut squash chopped
- 1 Large Potato chopped
- 1 Small carrot chopped
- 1 White onion chopped
- 2 Clove of garlic
- 1/2 Tbsp Yellow habanero pepper optional
- 1 Tbsp Freshly grated ginger
- 4 Cup Veggie broth store-bought or homemade
- 1 Tsp Turmeric powder
- Salt to taste
- Pepper to taste
In a large pot, add the coconut oil with the spices, ginger and the garlic. Stir well. Cook over medium-high heat for 1 minute.
Add chopped white onions and saute for a couple of minutes or until the onions are soft.
Add remaining vegetables and keep sauteing for a couple more minutes or until you can see a little coloration in your pot.
Add the veggie broth and lower the heat to medium-low. Let it cook for at least 40 min or until the veggies are soft to touch ( please be careful and use a fork to test the tenderness)
When it's all cooked, remove the pot from the heat. Using an immersion blender blend the soup until smooth.
Or carefully transfer the soup to a blender and blend until smooth and velvety.