Remember how I mentioned that it wasn’t quite the season in which I pretty much subsist off lentil soup and different root vegetable stews?
It’s beginning to taste a lot like that season.
This soup is super easy to throw together. You can reduce (or omit altogether) the spices if you’re not into that sort of thing. This was actually the first time that I blended it—because I didn’t have a blender or immersion blender until recently, I normally just whisked it ferociously until the consistency got a little soupier. Feel free to do the same if you don’t want your soup as super (souper?) smooth.
In addition to being easily thrown together, this soup is also really easily garnished. Crack some black pepper, throw some herbs on there, maybe a swirl of olive oil—done! Impressive soup is ready.
I like to split this up into individual servings for leftovers and garnish them individually so that I can have a nice-looking lunch at work.
Spicy Squash Soup Recipe
By December 3, 2010Published:
- Yield: 8 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
This soup is stupidly easy to throw together for the presentation ROI that it generates. It's also customisable, so smooth, and comforting. Most of all, it's delicious! It goes well with Thanksgiving leftovers, crostini, arugula salad, and full-bodied fruity reds (or oranges! that would result in an awesome orange overload).
- 1-2 T Earth Balance (EB)
- 1 medium yellow onion Diced
- 4 cloves garlic Minced
- 2 inch piece ginger Peeled (use the back of a spoon) and minced
- 1 T curry powder
- dashes cloves, cinnamon, nutmeg, allspice
- dash cayenne
- 1 medium butternut squash Peeled and cut into 1/2
- 2 c (homemade) vegetable broth
- 1/2 c coconut milk
- 1/2 c soy creamer or cashew cream Optional
- Melt the Earth Balance in a large pot over medium-high heat.
- Add the onion and sweat for a few minutes before adding the garlic and ginger. Sauté until the onions are translucent.
- Add the spices and mix.
- Add the squash and broth and turn the heat up to high. Bring to a boil and then reduce to a simmer until the squash is softened, about 10 minutes.
- Either immersion blend, blend in batches, or whisk the dickens out of the soup to your desired consistency.
- Return to the pot over low heat and stir in coconut milk and cream (if using).
- Garnish with freshly cracked black pepper; thyme, rosemary, or other herbs; and olive oil.