Spicy Squash Soup
This soup freezes well and so can be made in large batches when the squash abounds.
Ingredients
2 large squash, butternut or autumn frost
1/2 tsp chili flakes or 1 cayenne pepper
1 tsp smoked paprika
1 onion, sliced thinly
4 cloves garlic, minced
1 cup sweet apple cider
6 cups water or chicken stock
1 14oz can coconut milk
2 tbsp sour cream per person (optional)
1 tbsp chopped cilantro per person (optional)
Method
- Heat oven to 350F
- Cut the squash in half and place, cut side down, on a baking sheet (lined with foil or parchment for easy clean up)
- Bake until the squash collapses when pushed with prodding finger
- Remove from the oven and let cool until able to handle comfortably
- In a soup pot, heat a glug of neutral or coconut oil over medium high heat
- Add the spices and briefly fry in the oil
- Add the onions and garlic with a big pinch of salt and then reduce heat to low and sweat until soft
- Add the apple cider and let reduce by half
- Scoop the squash flesh away from the skin and discard any seeds
- Add the squash flesh and water or stock, and several pinches of salt to the pot, increase the heat to high, bring to a boil, reduce to a simmer and cook for 15 minutes
- Add the coconut milk to the soup and then blend until smooth
- Taste and adjust seasoning as desired
- Serve with the sour cream and cilantro on top if using
