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!
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
Heat Thai Chili Olive Oil in a pan over medium heat. Add squash, carrots, onions and garlic, sautéing 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