Cold nights call for warm soups. And fall air calls for seasonal flavors. This easy butternut squash soup checks all the boxes and gets the fun addition of Bravado Spice Pineapple & Habanero hot sauce.
Preheat oven to 425°F. Place the squash in a casserole dish or a baking sheet lined with parchment paper or aluminum foil. Drizzle with olive oil, salt & pepper. Bake for 40-60 minutes until soft and golden brown.
Heat the butter or olive oil in a large pan over medium heat. When the butter is melted or oil shimmers, add the red onion and cook until it begins to become translucent. Add the celery, ½ tsp salt and ½ tsp back pepper and stir. Cook until celery is softened and onions are soft but golden on the edges. Add the garlic and cook for 1 minute more. Remove from heat
In a high-powered blender, combine the butternut squash, cooked vegetables, remaining salt and black pepper, hot sauce, heavy cream, broth, smoked paprika and ground sage.
Blend on high smooth. If soup is too thick, add a little more broth or water until desired consistency is achieved.
To serve- pour desired amount into a bowl and garnish with topping of choice. Garnish ideas: smoked paprika, chopped parsley, crispy onions.
Recipe Note
-Butternut Squash: 2.5 cups is about half of a medium butternut squash. We recommend leaving the skin for a deeper flavor, but it can be removed before cooking if you prefer. While we think roasted the squash also produces a better flavor, you can also cook it in a skillet on the stove in the same fashion as the other vegetables.
Looking for a gnocchi recipe that's anything but boring? Try this herby twist with Bravado Spice Creamy Herb & Jalapeño Hot Sauce. Also adds a little heat. Because if your gnocchi isn’t making you sweat a little, are you even living? Not impressed? Then try out our original Serrano & Basil Gnocchi Recipe!
