Spicy Butternut Squash Soup

~ Spicy Butternut Squash Soup ~

One of my favorite ways to eat butternut squash is roasted then pureed in a soup. When the squash roasts, its flesh morphs into a squidgy paste, intensifying its nutty flavor and coaxing out its natural sugars. I pair it with fall fruit such as apple, pear or quince and balance the sweetness with a savory stock and a kick of spice and heat. While the soup is thick, it’s light in ingredients with no added cream, relying on the squash for body. This recipe includes apples and chicken stock, and for spice I’ve added a little southwestern flair with cumin, cayenne and cilantro. It’s a vibrant start to any meal, including Thanksgiving dinner. If you are entertaining a crowd, consider small servings in little cups or demi-tasse as an hors d’oeuvre.

Spicy Butternut Squash Soup

Roasting the squash coaxes out its natural sugars and gives the best flavor to the soup. Serves 4 to 6.

1 small butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne, or to taste
3 cups chicken stock
1 cup apple cider
2 teaspoons brown sugar
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
Fresh chopped cilantro or parsley leaves for garnish.

Preheat oven to 375 F. Cut squash in half, lengthwise. Scoop out seeds. Lightly brush the exposed flesh with olive oil. Place, cut-side-down, on a rimmed baking sheet. Bake until squash is fork tender, about 50 minutes. Remove from oven. When cool enough to handle, scoop out the flesh and set aside.

Heat 1 tablespoon oil in a large pot over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add apple, cumin, coriander and cayenne.  Cook, stirring until fragrant, 1 minute. Add squash and chicken stock. (There should be just enough stock to cover the squash and apples. Add additional stock as necessary). Simmer, covered, until apples are very soft, about 20 minutes. Carefully puree soup in batches in a food processor (or with an immersion blender). Return to pot. The soup should be thick. Thin it to desired consistency with apple cider. Stir in brown sugar, salt and pepper. Heat over medium-low heat and taste for seasoning. Serve warm with fresh cilantro leaves.

More holiday appetizer recipes from TasteFood:
Pear, Blue Cheese and Arugula Bruschetta
Pork Rillettes and Apple Plum Chutney
Prosciutto Wrapped Figs with Goat Cheese and Rosemary

11 responses to “Spicy Butternut Squash Soup

  1. I am staying cozy on this cool, windy wet morning and your Spicy Butternut Squash Soup recipe may be the perfect Friday night dinner!
    It will pair perfectly with the rye bread I am baking!

  2. My favorite too!!
    great photos!
    /Camilla

  3. Oooh oh, I adore pumpkin soup and sometimes do roast it to develop more flavour but what I like about this version is the apple and vinegar additions. Very Autumnal. Must try.

  4. This is one of my all-time favorite soups, especially with apples. I was thinking of making it for dinner tonight, and now you’ve convinced me. It will be perfect for this rainy evening I’m looking forward to.

  5. Lovely soup and amazing presentation! I now want to have a set of black dishes… see what you did? ;-)

  6. Lazy Liz usually eats this stuff just after roasting it – want to try this soup now!

  7. Your soup sounds different from most and delicious with your seasonings.

  8. It is raining buckets outside and a bowl of this soup would be perfect right now. I love squash soups and like the seasonings you use here – can’t wait to try it! Happy Thanksgiving to you!

  9. I could live on butternut squash soup.

  10. Pingback: Chicken Tortilla Soup | TasteFood

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