Smokey Ancho Chili Butternut Squash Soup

Deep, smokey cumin and rich, flavorful ancho chili add a delicious twist to this creamy butternut squash soup served with crunchy butternut squash seeds

Butternut squash?! In spring?! I KNOW. But this cozy soup is perfect year round. Smokey cumin and the deep flavors of ancho chili add a robust twist to this once fall-only staple.

If you read last week’s post, you heard me share about my efforts to be a better steward of the earth through recycling. In keeping with that theme, I wanted to share a clean eating recipe that’s not only healthy for us but good for the environment.

There are multiple benefits to be said for eating a vegan diet. We use less resources to grow plants than to raise animals for food. And while it might not be practical to go completely vegan, choosing 1 meal a week to go meat-free could be a great way to live a little cleaner.

And whether you’re paleo, vegetarian, flexitarian or just eat whatever you feel like, I think everyone can agree that filling your plate with more vegetables does the body good.

I use the seeds from the butternut squash for an additional crunchy topping. Why not, right? Once you remove the seeds, you’ll just rinse ’em, season and pop them in the oven while the squash is roasting.

I topped my soup with slices of avocado, coconut milk, and cilantro, but the soup is just as good on its own.

Smokey Ancho Chili Butternut Squash Soup

  • 1 Medium Butternut Squash Soup
  • 1 Tbsp Olive Oil
  • 1 Cup Vegetable or Chicken Stock
  • 1 Cup Full Fat Coconut Milk
  • 2 Tsp Ancho Chili Powder
  • 1 Tsp Cumin
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/8 Tsp Cinnamon
  • 1/8 Tsp Cloves

For the Seeds

  • Pinch of ancho chili powder, cumin, and salt
  • Vegetable Spray

For Serving (Optional)

  • Avocado Slices
  • Coconut Milk
  • Cilantro

Preheat the oven to 400. Halve the butternut squash and remove the seeds. Place skin side down on a baking sheet and drizzle with oil. Season with a pinch of salt and roast in the oven until fork tender. This varies so check your squash after 45 minutes. If a fork doesn’t slide easily in, give it another 10-15 minutes.

Meanwhile, rinse the seeds and place on a baking sheet. Season with a pinch of ancho chili powder, cumin, and salt. Spread evenly on a baking sheet, coat with vegetable spray, and roast with the squash until crispy, about 15 minutes.

Once the squash is cooked, remove from the oven and allow to cool. Scoop out the flesh and discard the skin. Place the squash in a blender and add the stock, coconut milk, and seasoning then blend on high until smooth (optionally, you can place all the ingredients in a pot and use an immersion blender). When ready to serve, reheat the soup in a pot over medium heat. Portion each serving into bowls, top with seeds, and serve with avocado, cilantro, and additional coconut milk, if desired.