Spicy Butternut Squash Soup

This Spicy Butternut Squash Soup is the perfect combination of heat and sweetness. Made with roasted butternut squash, onions, garlic, and a touch of spice, this soup is comforting and flavorful. It's a great dish for cool autumn nights or as an appetizer for your holiday feast. Serve it with a dollop of sour cream and a sprinkle of cilantro for an added burst of freshness.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Sour cream, for garnish
• Fresh cilantro, for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook for 5 minutes, or until the onion is soft and translucent.
4. Stir in the chili powder and cayenne pepper, and cook for an additional minute to toast the spices.
5. Add the roasted butternut squash cubes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld together.
6. Using an immersion blender or regular blender, puree the soup until smooth. If using a regular blender, work in batches and be careful with the hot liquid.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Simmer the soup for an additional 5 minutes to warm through.
9. Serve the spicy butternut squash soup hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.

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