Spicy Butternut Squash Soup
This Spicy Butternut Squash Soup is a delicious fusion of hearty flavors with a subtle chili kick that enhances the natural sweetness and nutty taste of the butternut squash. The velvety texture and rich, homemade chicken stock make it a comforting dish perfect for cooler days. While the hint of heat from the jalapeño or green chilies adds an intriguing depth, the cream gives it an irresistible, smooth finish. Whether you prepare your own stock or use store-bought, this soup promises a delightful experience in every spoonful.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
butternut squash
1.5 kg (peeled, seeded, and cut into chunks)
brown onions
2 large (finely chopped)
garlic cloves
3 small or 1 elephant garlic clove (finely chopped or pressed)
chicken stock
500 ml (prepared)
lemon juice
1 teaspoon (freshly squeezed)
water
250 ml (none)
green chilies or jalapeno
3 small or 1 large (seeded and finely chopped)
melted butter
1 tablespoon (none)
fresh pouring cream
250 ml (for serving)
Instructions
1
Begin by peeling the butternut squash and removing the seeds. Cut the flesh into approximately 5 cm square chunks and set aside.
2
Finely chop the onions and garlic. If using an elephant garlic clove, crush it through a garlic press.
3
Halve the jalapeño pepper or strong green chilies, remove the seeds, and finely chop the chili flesh.
4
In a large saucepan over medium heat, melt the butter. Add the onions, garlic, and chilies, sautéing until the onions turn soft and translucent.
5
Pour in the lemon juice and chicken stock, stirring well to combine with the aromatic mixture in the pan.
6
Add the water and prepared butternut squash cubes. Bring to a boil, then reduce the heat to a simmer. Allow the soup to cook for approximately 1 hour, or until the butternut squash is tender and the flavors have melded together.
7
Using an immersion blender or transferring in batches to a food processor, blend the soup until smooth and creamy.
8
Serve the soup hot, garnished with a swirl of fresh pouring cream in the center of each bowl for a luxurious touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this soup?
The main ingredient is 1.5 kg of butternut squash, which is peeled, seeded, and cut into chunks.
How many servings does this recipe yield?
This recipe makes 8 servings.
Is this butternut squash soup spicy?
Yes, it features a subtle chili kick from jalapeños or green chilies that enhances the natural sweetness of the squash.
How should I prepare the butternut squash?
You should peel the squash, remove the seeds, and cut the flesh into approximately 5 cm square chunks.
What type of onions are used in this recipe?
The recipe calls for 2 large brown onions, finely chopped.
How much garlic do I need?
You can use either 3 small garlic cloves or 1 large elephant garlic clove.
What kind of stock is recommended?
The recipe uses 500 ml of chicken stock, either homemade or store-bought.
How much water is added to the soup?
You need to add 250 ml of water along with the chicken stock.
What type of chilies should I use?
You can use 3 small green chilies or 1 large jalapeño pepper.
Should I keep the seeds in the chilies?
No, the instructions specify to remove the seeds and finely chop the chili flesh.
How do I prepare the garlic?
Garlic should be finely chopped or, if using an elephant garlic clove, crushed through a garlic press.
What do I sauté the vegetables in?
The onions, garlic, and chilies are sautéed in 1 tablespoon of melted butter.
When do I add the lemon juice?
The lemon juice is added after sautéing the aromatics, stirred in along with the chicken stock.
How long should the soup simmer?
The soup should simmer for approximately 1 hour until the squash is tender.
How do I achieve a smooth texture for the soup?
Use an immersion blender or transfer the soup in batches to a food processor to blend until smooth.
What is the final garnish for the soup?
The soup is served hot with a swirl of fresh pouring cream in the center of each bowl.
How much cream is needed?
The recipe uses 250 ml of fresh pouring cream for serving.
What is the texture of this soup?
The soup has a velvety and creamy texture once blended.
Is this recipe suitable for vegetarians?
As written, it contains chicken stock and butter, so it is not vegetarian unless these are substituted for vegetable stock and oil.
How large should I cut the squash?
The squash should be cut into chunks approximately 5 cm square.
What is the flavor profile of this dish?
It is a fusion of hearty, sweet, and nutty flavors with a subtle heat and a rich finish.
Can I use a garlic press for the garlic?
Yes, especially if using a large elephant garlic clove, a press is recommended.
Do I need to boil the soup?
Yes, bring it to a boil first, then reduce the heat to a simmer for the remainder of the cooking time.
Is there any lemon juice in the recipe?
Yes, 1 teaspoon of freshly squeezed lemon juice is included to add depth.
What cultural influence does this soup have?
The soup is categorized with a South African tag.
Is this a comfort food dish?
Yes, it is described as a comforting dish perfect for cooler days.
What is the total number of ingredients?
There are 9 ingredients in total for this recipe.
Can I use a food processor to blend the soup?
Yes, if you do not have an immersion blender, a food processor can be used to blend the soup in batches.
When do I stop sautéing the onions?
Sauté the onions until they turn soft and translucent.
How much butter is used?
The recipe requires 1 tablespoon of melted butter.