Calypso Butternut Squash Soup
Warm up with a bowl of Calypso Butternut Squash Soup, a silky, Caribbean-inspired blend that’s as vibrant in flavor as it is in color. This creamy soup combines the natural sweetness of roasted butternut squash with fragrant ginger, a hint of lime, and a captivating medley of warm spices like cumin, cinnamon, and allspice. Coconut milk adds a luscious tropical touch, while fresh lime zest and juice brighten the flavors for a zesty finish. Perfectly balanced with a touch of optional heat from red chili flakes, this gluten-free and vegan soup is as comforting as it is exotic. Garnish with fresh cilantro for an extra pop of freshness and serve it as a light dinner or an elegant appetizer to impress your guests.
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Recipe Information
Ingredients
- 1 large (about 2-3 pounds) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon fresh, grated ginger
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 4 cups vegetable stock
- 1 13.5 oz can, full-fat coconut milk
- 1 zested and juiced lime
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons fresh, chopped (optional garnish) cilantro
- 0.25 teaspoon (optional, for spice) red chili flakes
Instructions
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place the halves face-down on a baking sheet lined with parchment paper or foil.
Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly before scooping out the flesh with a spoon. Set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the ground cumin, cinnamon, and allspice to the pot, stirring constantly for 30 seconds to bloom the spices.
Pour in the vegetable stock and bring the mixture to a simmer. Add the cooked butternut squash flesh, stirring to combine.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a countertop blender in batches and blend until creamy, then return it to the pot.
Stir in the coconut milk, lime juice, lime zest, salt, and black pepper. Let the soup simmer gently for 5-10 minutes to allow the flavors to meld.
Taste the soup and adjust the seasoning, adding more salt, pepper, or lime juice as desired. If you enjoy a bit of heat, stir in the optional red chili flakes.
Ladle the soup into bowls and garnish with fresh chopped cilantro, if using. Serve hot and enjoy the tropical flavors of this comforting soup.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 233.5 g | 85% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 68.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5630 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
