30 day semi-healthy challenge Healthy Soup Vegetarian

30 Semi-Healthy Days – Day 17: Spicy Butternut Squash Soup

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You guys, I was just listening to George Michael while I made this soup, and I cannot stop dancing. Say what you will about George Michael, but he put together a catchy tune or two in his day, and there is nothing I would rather accompany me whilst cooking (except maybe Frank Sinatra). This soup started out as just regular old butternut squash soup, but then I was feeling spicy because of George Michael (I have no shame) so I decided to mix it up a little bit. The result is this amazing soup that is so perfect for a cold evening with a couple slices of good crusty bread that I will probably never make non-spicy butternut squash soup again.

It rained in San Diego today, and the temperature dropped about 5 degrees so I am calling it a cold night. The second I feel a rain drop, I run to the store to get ingredients for soup because I have to take advantage of the rainy weather when it comes. It’s not like the lack of rain prevents me from making soup on another night, but I am especially excited about soup on a rainy night. My husband and I always eat dinner sitting on the living room floor at the coffee table while watching a tv show together. My favourite meal that we have is soup because we just both sit there on the floor with our necks craned over the table, slurping. It sounds super charming, but it always makes me smile. It’s just warm and cozy, and I would take eating on the floor over sitting at a kitchen table any day, whether we are watching tv or not. Someday when I have a family, I think that my family meals will take place on the floor, picnic style.

This soup is super quick and easy – it took me about 30 minutes to throw it together so it’s perfect for a weeknight. Get to work!

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Spicy Butternut Squash Soup
1 Tablespoon flaxseed or olive oil
1 shallot, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1/4 teaspoon red pepper flakes
1/2 – 1 teaspoon cayenne pepper (depends how spicy you want it)
1 teaspoon curry powder
1 teaspoon chili powder
1/4 teaspoon nutmeg
1 lb butternut squash, chopped (I went lazy and just bought it pre-cut. If you buy a whole butternut squash, I would roast it in the oven first)
2 1/2 cups water plus 2 teaspoons better than bouillon vegetable broth (or just 3 cups of vegetable broth)
1/2 cup Vermouth
1 can light coconut milk
Salt & pepper, to taste
Chopped cilantro and coconut milk for garnish, optional

Heat the oil in a large pot over medium heat.

Add the shallot and garlic, cooking until fragrant – about 2 minutes.

Add the carrots, celery, red pepper flakes, cayenne, curry powder, chili powder and nutmeg. Cook for another 5 minutes.

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Stir in the butternut squash and cook for another 5 minutes.

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Add the vegetable broth and Vermouth. Bring to a boil over medium heat and then reduce heat to low. Simmer for 20 minutes.

Add soup to a blender and blend until smooth or use an immersion blender. Return to pot on stove.

Stir in the coconut milk and heat through over low heat.

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Add salt and pepper to taste. Serve with chopped cilantro and an additional spoonful of coconut milk.

30 Semi-Healthy Days - Day 17: Spicy Butternut Squash Soup
 
Ingredients
  • 1 Tablespoon flaxseed or olive oil
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • ¼ teaspoon red pepper flakes
  • ½ - 1 teaspoon cayenne pepper (depends how spicy you want it)
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • ¼ teaspoon nutmeg
  • 1 lb butternut squash, chopped (I went lazy and just bought it pre-cut. If you buy a whole butternut squash, I would roast it in the oven first)
  • 2½ cups water plus 2 teaspoons better than bouillon vegetable broth (or just 3 cups of vegetable broth)
  • ½ cup Vermouth
  • 1 can light coconut milk
  • Salt & pepper, to taste
  • Chopped cilantro and coconut milk for garnish, optional
Instructions
  1. Heat the oil in a large pot over medium heat.
  2. Add the shallot and garlic, cooking until fragrant - about 2 minutes.
  3. Add the carrots, celery, red pepper flakes, cayenne, curry powder, chili powder and nutmeg. Cook for another 5 minutes.
  4. Stir in the butternut squash and cook for another 5 minutes.
  5. Add the vegetable broth and Vermouth. Bring to a boil over medium heat and then reduce heat to low. Simmer for 20 minutes.
  6. Add soup to a blender and blend until smooth or use an immersion blender. Return to pot on stove.
  7. Stir in the coconut milk and heat through over low heat.
  8. Add salt and pepper to taste. Serve with chopped cilantro and an additional spoonful of coconut milk.

 

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