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Spicy Butternut Squash Soup

This Spicy Butternut Squash Soup features incredible flavors, combining the natural sweetness of butternut squash with a kick of heat from jalapeños, chili sauce, and an array of aromatic spices.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

Ingredients
  

  • 1 butternut squash
  • 2 tablespoon olive oil
  • 1 sliced jalapeño
  • 1 yellow onion diced
  • 4 tablespoon garlic minced
  • 1 16 oz can coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon maple syrup
  • 1 teaspoon turmeric
  • 2 teaspoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon pepper
  • cubed bread
  • pumpkin seeds

Instructions
 

  • In a large stockpot, sautée chopped onion and minced garlic in olive oil for 5-10 minutes.
  • Add cubed butternut squash, jalapeño, vegetable stock, maple syrup, nutmeg, cumin, thyme, turmeric, cinnamon, salt and pepper. Stir and cook for about 25 minutes.
  • Continue stirring as needed and add in the coconut milk.
  • Turn down the heat to a low simmer and put the lid on the pot.
  • Cook for 4-5 hours or longer for desired consistency.
  • Serve topped with pumpkin seeds, bread cubes, rosemary and some extra coconut milk.
  • Enjoy!