1 large (3 pound) butternut squash
1 tablespoon olive oil
1 large yellow onion, diced
1 medium red bell pepper, diced
2 jalapeño peppers, seeds discarded and diced
3 cloves garlic, minced
2 teaspoons cumin
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon smoked paprika (regular paprika is also fine)
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper, optional
4 cups vegetable or chicken stock
Juice from 1 orange
Juice from 1 lime
Soup toppings: chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas
Trim the top and bottom off the butternut squash, then cut it in half where the neck starts to bulge. Peel both halves of the squash with a vegetable peeler, or by placing it cut-side down on the cutting board and trimming off the peel with a chef knife. Cut the halves in half, scoop out the seeds from the bottom half, and then slice into bite-sized pieces. This can be done several days ahead of cooking; store the squash in an airtight container in the fridge.
Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté until translucent and just starting to turn brown, 6 to 8 minutes. Add the bell peppers and jalapeños, and sauté until softened, 3 to 4 minutes. Stir in the minced garlic, spices, and salt, and cook until fragrant, 30 to 60 seconds.
Add the cubed squash and the stock to the pot. Bring to a boil, then reduce heat to medium-low. Partially cover the pot and simmer until the squash is soft when pierced with a fork, 20 to 25 minutes. Remove the pot the heat.
Using a stick blender, puree the soup until creamy. Alternatively, let the soup cool slightly, then blend in a blender or food processor.
Return the pot to low heat and stir in the orange juice and lime juice. Taste and add more salt or other spices as desired. If you'd like a thinner soup, stir in up to a cup more broth.
Serve with toppings on the side, letting everyone choose their own. Leftovers will keep refrigerated for up to 5 days, or frozen for up to 3 months.
Recipe Notes
- If you have time, try roasting the butternut squash before adding it to the soup. Toss with a little olive oil, spread on a baking sheet, and roast at 400°F until the sides of the squash show color. This gives the soup an extra roasty flavor.
- Vegan Version: For a vegan soup, make this with vegetable broth and nix the sour c