Spicy Butternut Squash and Dill Soup
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This spicy butternut squash and dill soup is a warming and flavorful dish, perfect for cold winter days. The combination of roasted squash, aromatic spices, and fresh dill creates a comforting and vibrant soup.
Ingredients
Units
Scale
- 1 butternut squash, roasted
- 2 tablespoons ghee or oil
- 2 leeks, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilis or 1 jalapeño, chopped
- 1 1/2 teaspoons cumin powder
- 1/3 teaspoon turmeric
- 4 cups vegetable broth
- 1/2 cup fresh dill, chopped
- Salt, to taste
- Pepper, to taste
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half and remove the seeds and stringy parts. Coat the squash with about 1-2 tablespoons of vegetable or canola oil and place it cut side down on a baking sheet. Roast for 30-40 minutes or until the flesh is tender and can be easily pierced with a fork.
- In a large pot, heat 2 tablespoons of ghee or oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until they are soft and translucent.
- Add the minced garlic, grated ginger, and chopped chilis or jalapeño to the pot. Cook for another 2 minutes until fragrant.
- Stir in the cumin powder and turmeric, cooking for an additional minute to toast the spices.
- Add the roasted butternut squash flesh to the pot, along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- Stir in the chopped dill, salt, pepper, and lemon juice. Adjust seasoning to taste.
- Serve hot, garnished with additional dill if desired.
Notes
For a milder soup, reduce the amount of chilis or jalapeño. The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6
- Sodium: 600
- Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 3
- Cholesterol: 0
This has become my all-time favourite soup. It is simple, it is healthy, and it is a taste sensation. Thank-you