Butternut Soup

INGREDIENTS

1 medium butternut squash, peeled, seeded, and cubed

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

2 tablespoons olive oil

Super Saucy Chinese chili oil, to garnish

Fresh cilantro or parsley, chopped (optional, for garnish)

METHOD

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and

garlic, sautéing until softened and fragrant, about 5 minutes.

2. Add the cubed butternut squash to the pot. Sauté for another 5 minutes,

stirring occasionally.

3. Pour in the vegetable broth, cinnamon, and nutmeg. Season with salt and

pepper to taste. Bring to a boil, then reduce heat and let it simmer, covered,

until the squash is tender, about 20-25 minutes.

4. Using an immersion blender, blend the soup until smooth and creamy. If you

don’t have an immersion blender, carefully transfer the soup in batches to a

blender and blend until smooth

5. Ladle the soup into bowls. Drizzle each serving with a teaspoon or two of

Chinese chili oil, adjusting to your preferred level of spiciness.

6. Garnish with chopped cilantro or parsley, if desired, for freshness and added

flavor.

7. Serve hot and enjoy your butternut squash soup with a delightful hint of

Chinese chili oil!

8. This soup is warming, comforting, and gets a nice kick from the Chinese chili

oil, which adds a unique twist to the traditional butternut squash soup. Adjust

the amount of chili oil according to your spice preference.