Sweet and Spicy Butternut Squash Soup

Double

Prep Time: 10 minutes Cook Time: 1 hour Servings: Yield: 4 servings Source:

Ingredients

1 large butternut squash, peeled, seeds removed & chopped into 1 inch cubes

4 tablespoons extra virgin olive oil, divided

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons brown sugar

2 tablespoons maple syrup

1 large onion, chopped

1 clove of garlic, chopped

1 chipotle chili in adobo sauce, seeds scraped out and chopped

1/4 teaspoon curry powder

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

1 vegetable bullion cube

2 cups of hot water

1/2 cup 1% milk

3/4 cup almond milk

Directions

Preheat oven to 450 degrees.

Grease a baking sheet well.

Combine squash, 2 tablespoons of olive oil, salt, pepper, brown sugar and maple syrup in a large bowl and toss to combine.

Spread mixture evenly onto baking sheet and roast for 15 minutes.

Lower heat to 400 degrees and roast for another 25 minutes, tossing occasionally.

Remove from oven, set aside.

In a large dutch oven or other heavy bottomed pot, heat remaining 2 tablespoons of olive oil over medium heat.

Add onions & garlic and saute for 3-5 minutes until slightly softened.

Add chili & remaining spices and saute for another 3-5 minutes.

Add bullion cube and water and stir until cube is dissolved.

Turn heat off and puree using an immersion blender on low until it reaches a chunky pureed consistency.

Add both milks and stir to combine.

Can be served immediately or warmed up for later.

Notes

*This soup is thick. If you prefer it more liquid, I would add 3-4 cups of water with the bullion cube and puree longer.