Spicy Lime Butternut Soup

I know I always say this — but this soup is so good! I based this off a recipe that used sweet potato instead of butternut squash, but I like the squash. I feel it makes it a little lighter. Sweet potato would be delicious as well I’m sure.  The finished product:

IMG_1396

Spicy Lime Butternut Soup

Ingredients:

1 teaspoon yellow mustard seeds
1 teaspoon coriander seeds, crushed
1/2 teaspoon cumin seeds
1/2 of a large red onion, chopped
1/2 teaspoon tumeric
2 cloves garlic, minced
2-inch piece fresh ginger, minced
1 14.5 oz. can no-salt diced tomatoes
1 tablespoon Mrs. Dash or 1 bouillon cube
2 dried hot chilies or 1 fresh hot chili (such as Thai bird chili)
1 pound peeled and cubed butternut squash
1 14.5 oz. can low-salt chickpeas
2 limes

Instructions:

  1. Heat a soup pot over medium-high heat. Add cumin, coriander and mustard seeds. Cook, shaking pan often, until seeds are fragrant and begin to pop, about 30 seconds.
  2. Add onion, turmeric, garlic and ginger and saute until onion is softened, about 5 minutes.
  3. Add tomatoes, Mrs. Dash or bouillon, chilies, butternut squash, and chickpeas, along with 6 cups of water.
  4. Bring to a boil, then reduce to a simmer. Let it simmer until squash is tender — about 15 minutes.
  5. Turn off the heat. Add the zest and juice of one lime. Slice the other lime and float it in the soup for garnish, or cut it in wedges and serve with the soup.

If you don’t have whole spices feel free to use ground — skip step 1 and just add them to the pan with the onion. You probably also want to reduce the quantities in half if using ground spices.

I feel like the fresh ginger really makes this dish. And in my case “fresh” means a piece that I keep in the freezer and cut a chunk off of anytime a recipe calls for it. It will last a long time that way, and you won’t have the problem of either not having it on hand when you want to make a recipe that needs it, or throwing out excess ginger that you bought and then didn’t use before it went bad.

Some cilantro leaves would be a nice addition if you had them on hand. Individual leaves could look quite beautiful floating serenely on top of this lovely soup.

 

 

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