Southwestern Butternut Squash Soup — Recipes from the Kitchn

thekitchn.com

Susanna

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 ½ teaspoons kosher salt, plus more to taste

1 teaspoon coriander

1 teaspoon dried oregano

1 teaspoon smoked paprika (regular paprika is also fine)

½ teaspoon cinnamon

¼ 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

Directions at thekitchn.com

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