Spicy Butternut Squash And Dill Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until onions are translucent.
• STEP 2.Add butternut squash, vegetable broth, cayenne pepper, paprika, and salt. Bring to a boil, then reduce heat and simmer until squash is tender.
• STEP 3.Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
• STEP 4.Stir in the chopped dill and simmer for an additional 5 minutes. Adjust seasoning if needed.
• STEP 5.Serve the soup hot, garnished with a sprinkle of dill and a drizzle of olive oil.

Cooking Tips

• To make the soup spicier, add more cayenne pepper or red pepper flakes.
• For a creamier texture, stir in some coconut milk or heavy cream before serving.
• If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow it to cool slightly and blend in batches.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with a side of crusty bread or a salad for a complete meal.