{spicy butternut squash soup}

Butternut squash has been my jam lately.  Roasted.  Cubed in salads.  Pureed.  I even went as far as making a folder in my email labeled “Butternut Squash Recipes.”

Just give me all the butternut squash and nobody gets hurt.

Guess what else – it’s vegan + gluten-free.  I can’t even remember the last time I typed those words.  Let’s be honest, I’ve put on a few lbs. and it’s time to get back to incorporating healthy(er) recipes again.

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This one here is spicy.  Like I put the whole damn jalapeno in there thinking I was a total bad ass.  Then had to pick some out….lol.  Caliente!  You only need 1 tablespoon, trust me.

Here’s what you’ll need:

  • 1 butternut squash (about 2-3 lbs)
  • 1 tablespoon jalapeno, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups vegetable broth
  • 1-2 cups water

Toppings:

  • pumpkin seeds
  • pesto

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Slice the squash in half lengthwise and place on a lined cookie sheet, cut side down.
  3. Bake 60-90 minutes or until flesh is fork tender. Cool then scoop out flesh, discarding seeds.
  4. Puree squash in a food processer with the jalapeno + cumin + salt + pepper + veggie broth.
  5. Transfer to a stock-pot and stir in 1 cup of water. Bring to a simmer and cook for 10 minutes. Add additional water or reach desired consistency.
  6. Adjust seasoning to taste.
  7. Top with a dollop of pesto + sprinkle with pumpkin seeds.

 

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It’s a good clean recipe that I plan to whip out when I need to get my ass in check.

 

 

Here’s a couple of the recipes that I have saved.  Tell me you don’t kinda have a “thing” for butternut squash too?

 

Maple Pecan Hasselback Butternut Squash

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Butternut Squash Gratin

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Farro, Butternut Squash, Sausage and Dried Cherry Stuffing

butternut-squash-sausage-and-dried-cherry-stuffing-foodiecrush-com-028-2

xoxo stacyb

One thought on “{spicy butternut squash soup}

  1. Pingback: {this week on xoxostacyb} | xoxostacybdotcom

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