Spicy Butternut Squash Soup

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Spicy Butternut Squash Soup
  1. Spread the butternut squash and garlic over a baking sheet and drizzle 1 tablespoon of grapeseed oil on top. Roast in a preheated oven at 400 degrees ( 200c )for 40-50 minutes or until soft. Remove from the oven and set aside.
  2. Heat the ghee and remaining grapeseed oil over medium high heat with the curry in a large pot. Once hot, add the celery, carrots, red onion and potatoes. Saute until the vegetables have softened and the onions are translucent, approximately 10 minutes.
  3. Place the roasted butternut squash into the pot with the vegetables, then stir in the broth. Bring to a boil, then reduce to a simmer and cook until the potatoes are completely soft. Remove from heat and stir in the salt.
  4. Ladle half of the vegetables and broth into a blender and process to desired consistency. Pour into another pot. Repeat with remaining vegetables and broth. Garnish each bowl of soup with a healthy sprinkle of bacon, chili powder, cayenne pepper and a few pieces of cilantro if desired.
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