This Thai Chili Butternut Squash Soup is ridiculously yummy and comes together in under an hour! If you get cookin’ now it will be ready just in time for dinner!
Ingredients:
1 tbsp Sutter Buttes Thai Chili olive oil
1 lbs cubed butternut squash
1 c diced carrots
½ c diced onion
1 tbsp garlic, minced
1 tsp pepper
1 tsp paprika
1 tsp Sutter Buttes Applewood Smoked Sea Salt
1 quarts vegetable or chicken stock
Optional, fresh cilantro for garnish, bread for serving
Directions:
Heat Thai Chili Olive Oil in a pan over medium heat. Add squash, carrots, onions and garlic, sauteing until browned on edges. (Approximately 5 minutes) Add spices, Applewood Smoked Sea Salt and stock to vegetable mixture and stir. Bring to a boil. Once boiling, cover the pan, reduce heat and simmer for 30 minutes. Allow soup to cool slightly and add to a blender. Blend until smooth.
Optional: Serve with fresh cilantro and toasted bread