Spicy Squash Soup
Serves 4. Vegan, Gluten-free
Ingredients
- 2 T coconut or olive oil
- 2 lb butternut or winter squash of choice, clean and reserve seeds
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 2 tsp finely grated ginger
- 1 tsp ground cumin
- 2 tsp ground coriander
- 3 T chopped cilantro leaves and stems (optional)
- 2 small shallots, minced
- 1 serrano chile, finely chopped
- 4 cups bone or vegetable broth
- 1/2 cup milk of choice (whole milk or full fat coconut milk work well)
- salt and pepper
- 8 heaping T Organic Beets, a dash of Organic Tomatillo Hot Sauce or Organic Red Pepper Hot Sauce
- Organic Ginger Carrots and Organic Turmeric Kraut also pair nicely here
Directions
Heat oil in a large Dutch oven or heavy-bottomed soup pot. Once the oil is hot, add squash, onion, garlic, red pepper flakes, serrano chile, ginger, cumin, and coriander. Stir to combine about 8-10 minutes or until onions are translucent.
Add the broth and bring to a boil, then reduce heat and simmer until squash is soft, about 20 minutes. Meanwhile, toast the reserved squash seeds in a skillet over medium-low heat, stirring frequently until golden on the edges (keep an eye on them so they don’t burn!).
Remove the soup from heat, let cool slightly and stir in milk, then salt to taste. Transfer the soup in batches to the blender taking care not to fill past the maximum fill line. Secure the lid and puree the mixture by pulsing until smooth. Transfer the pureed soup to a serving bowl and repeat with remaining.Ladle soup into individual bowls, sprinkle with fresh cilantro, toasted squash seeds, and Organic Tomatillo Hot Sauce (to your desired spice level), then finish with a heaping spoonful of Organic Beets. (Can substitute: Organic Ginger Carrots or Organic Turmeric Kraut)
