Creamy Roasted Butternut Squash and Chili Soup
Indulge in this deliciously creamy Roasted Butternut Squash and Chili Soup that's not only easy to prepare but also packed with flavor! This vegan-friendly dish features the natural sweetness of butternut squash, enlivened by the gentle heat of chili peppers and the aromatic essence of garlic. Whether you're enjoying a cozy night in or impressing guests at a dinner party, this versatile soup can be easily customized to suit your spice preference. Serve it with crusty bread for a hearty meal.
4
Servings
120
Calories
5
Ingredients
Ingredients
butternut squash
1 medium or 1 large (washed and diced)
chili peppers
2 (deseeded and chopped)
garlic cloves
3 (peeled and left whole)
olive oil
2 tablespoons (for drizzling)
stock
1.25 liters (vegetable or chicken stock, brought to a boil)
Instructions
1
Preheat your oven to 180°C (350°F).
2
Wash and carefully dice the butternut squash, leaving the skin on for added nutrition and texture.
3
Deseed the chili peppers and chop them according to your preferred heat level.
4
Peel the garlic cloves and leave them whole.
5
Spread the diced butternut squash, chili peppers, and garlic cloves evenly on a baking tray.
6
Drizzle 2 tablespoons of olive oil over the vegetables, ensuring they are well-coated.
7
Roast in the oven for about 40 minutes, or until the squash is tender and a knife can easily slide through.
8
While the squash is roasting, bring 1.25 liters of vegetable or chicken stock to a boil in a pot.
9
Once the squash and other vegetables are roasted to perfection, carefully add them to the boiling stock.
10
Use a stick blender to puree the soup until smooth and creamy. If you prefer a chunkier consistency, blend only half of the mixture.
11
Taste and season with salt and pepper as needed, adjusting the flavors to suit your preference.
12
Serve hot, garnished with a drizzle of olive oil or a sprinkle of chopped herbs if desired.
Nutrition Information
5g
Fat
17.5g
Carbs
1.5g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Roasted Butternut Squash and Chili Soup?
It is a vegan-friendly soup featuring naturally sweet roasted butternut squash, chili peppers, and garlic.
Is this soup vegan?
Yes, the recipe is vegan-friendly as long as you use vegetable stock.
How many servings does this recipe make?
This recipe makes 4 servings.
How many calories are in a serving?
Each serving contains approximately 120 calories.
What is the fat content of this soup?
There are 5g of fat per serving.
How many carbohydrates are in the soup?
There are 17.5g of carbohydrates per serving.
How much fiber is in each serving?
Each serving provides 3g of fiber.
What is the protein content per serving?
The soup contains 1.5g of protein per serving.
Do I need to peel the butternut squash?
No, you can leave the skin on for added nutrition and texture.
At what temperature should the oven be set?
Preheat your oven to 180°C or 350°F.
How long should I roast the vegetables?
Roast the squash, chili, and garlic for about 40 minutes.
What type of stock should I use?
You can use either 1.25 liters of vegetable or chicken stock.
How much olive oil is needed?
You will need 2 tablespoons of olive oil for drizzling over the vegetables.
How many garlic cloves are in the recipe?
The recipe calls for 3 garlic cloves, peeled and left whole.
How many chili peppers should I use?
Use 2 chili peppers, deseeded and chopped.
Can I adjust the spiciness of the soup?
Yes, you can chop the chilies according to your preferred heat level.
What equipment do I need to blend the soup?
A stick blender is used to puree the soup until smooth and creamy.
Can I make the soup chunky?
Yes, if you prefer a chunkier consistency, blend only half of the mixture.
What should I serve with this soup?
It is delicious served with crusty bread for a hearty meal.
How do I know when the squash is roasted enough?
The squash is ready when it is tender and a knife can easily slide through it.
How should the garlic be prepared?
Peel the garlic cloves but leave them whole for roasting.
How should the chili peppers be prepared?
Deseed the peppers and chop them before roasting.
How much stock is required?
The recipe requires 1.25 liters of stock.
What are the suggested garnishes?
You can garnish the soup with a drizzle of olive oil or chopped herbs.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and is simple to prepare.
What are the main tags for this recipe?
Tags include soup, vegan, vegetable, butternut squash, healthy, and comfort food.
How do I prepare the stock?
Bring the vegetable or chicken stock to a boil in a pot while the squash roasts.
When do I add the vegetables to the stock?
Add the roasted squash, chili, and garlic to the boiling stock once they are finished roasting.
Can I customize the flavors?
Yes, you can taste and season with salt and pepper to suit your preference.
What is the recipe ID?
The recipe ID is creamy-roasted-butternut-squash-and-chili-soup.