Butternut Squash Soup Recipe

Ingredients 2 tablespoons olive oil 3 pound butternut squash peeled and chopped (seeds removed) 1 large onion chopped (white or yellow) 1 large bell pepper chopped (use jalapeno peppers or hotter for a spicy version) 1 stalk celery chopped 5 cloves garlic chopped 2 tablespoons paprika I use hot paprika

1 tablespoon fresh thyme 1 tablespoon fresh rosemary 1 teaspoon cayenne pepper 1 teaspoon cumin Salt and pepper to taste 4 cups chicken stock use vegetable stock for a vegetarian version – you can use up to 6 cups for thinner soup For Garnish. Toasted pepitas (optional), red chili flakes, fresh chopped parsley

Heat oil in a big pot or Dutch oven on medium flame. Put squash, onions, pepper, celery and cook. 


Add a pinch of salt to taste and let it simmer for 10-12 minutes mixing occasionally until they become tender and bottoms of pans get barely caramelized.

Add garlic, spices and herbs. Stir them for two minutes to allow the flavors blend.

Pour in vegetable (or poultry) stock. Upon boiling decrease the heat and simmer. Cook gently at low heat for twenty minutes or until soft.

Blend all ingredients until completely smooth by using an immersion blender or transfer contents from pot into a blender or food processor then blend until smooth.

Check seasonings and quantity of salt and water again before serving. If desired, add more stock or water to dilute.

Let the broth simmer five minutes to enhance its flavor; you can extend this time further if need be.