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Before diving into the cooking process, it's essential to understand what makes butternut squash the star ingredient of this soup. Not only is it delicious, but its nutritional profile is impressive as well. Butternut squash is an excellent source of vitamins A and C, both crucial for immune function and skin health. Additionally, it's high in fiber, which aids digestion and promotes a healthy gut. The antioxidants found in butternut squash also contribute to its health benefits by combating oxidative stress in the body.

Chili Roasted Butternut Squash Soup

Warm up with a bowl of Spicy Chili Roasted Butternut Squash Soup, perfect for the cooler months. This delicious soup offers a delightful blend of sweet roasted butternut squash and creamy coconut milk, enhanced with a spicy kick from chili powder and smoked paprika. It's not only satisfying but also packed with health benefits, including vitamins, fiber, and antioxidants. Simple to make and full of flavor, it's a nutritious choice for cozy family meals or gatherings. Enjoy the rich flavors and inviting aroma that make this soup a seasonal favorite!
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Ingredients
  

1 large butternut squash, peeled and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust to your spice preference)

Salt and freshly ground black pepper to taste

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (homemade or store-bought)

1 can (14 oz) coconut milk

Juice of 1 fresh lime

Fresh cilantro leaves for garnish

Red pepper flakes for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) so it's ready for roasting.

    Prepare the Squash: In a large mixing bowl, combine the cubed butternut squash with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Use your hands or a spatula to toss the squash thoroughly, ensuring each piece is well coated with the spice mixture.

      Roast the Squash: Transfer the seasoned squash onto a baking sheet, spreading it out in a single layer for even cooking. Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender and lightly caramelized, stirring halfway through the cooking time to promote even roasting.

        Sauté Aromatics: While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and softened. Then, add the minced garlic, cooking for an additional 1-2 minutes until it is fragrant and lightly golden.

          Combine Ingredients: Once the butternut squash is done roasting, carefully add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and stir everything together. Increase the heat and bring the mixture to a gentle simmer. Cook uncovered for another 10-15 minutes to allow the flavors to meld beautifully.

            Blend the Soup: After simmering, remove the pot from the heat. Use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, you can blend the soup in batches using a countertop blender—just take care as hot liquids can splatter.

              Incorporate Coconut Milk: Stir in the rich coconut milk and freshly squeezed lime juice, mixing well to combine. Taste and adjust seasoning with more salt or pepper if necessary. Return the pot to low heat and warm the soup through for a couple of minutes.

                Serve and Garnish: Ladle the deliciously creamy soup into bowls. Garnish each serving with fresh cilantro leaves and a light sprinkle of red pepper flakes if you enjoy extra heat. Enjoy your comforting and vibrant soup!

                  Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings