Flavorful spices meet a jalapeño kick…
When Fall is in the air, a hearty bowl of butternut squash soup is well in order. But why not turn it up a notch? Jalapeño peppers add some spicy to the flavorful spices like cumin, coriander, and curry powder in this recipe. It’s perfect as a lunch with some crusty freshly-baked bread or as an appetizer prior to a delicious Fall-inspired meal. Add a little cashew cream on top to bring some color and design to your plate.
- 4 cups vegetable stock
- 2 yellow onions chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic chopped
- 1 butternut squash approximately 1.5 to 2 lb squash, seeded and cubed
- 1 - 2 jalapeño peppers depending on spiciness desired, seeded and chopped
- 4 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon curry powder
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Cream optional, as a garnish
- Preheat oven to 450 degrees Fahrenheit.
- Place the squash on a roasting pan and coat with two tablespoons of oil. Sprinkle the cumin, coriander, and curry powders on top.
- Bake the squash for 20 minutes, or until the squash is soft.
- While baking, heat a high-rimmed sauce pan over medium with the remaining two tablespoons of oil. Add in the jalapeño, onions, carrots, celery, and garlic and cook the mix until the vegetables are soft, approximately 10 minutes.
- Add the squash and the vegetable stock to the pan and bring the mix to a quick boil, then simmer for 5 minutes.
- Pour the mix into a blender or food processor, add the lemon juice, and pulse blend to your desired consistency. Add salt and pepper to taste. Top with cream (optional) and serve.