Name: Thai Chili Pepper Butternut Squash Soup
Yield: 4 COM_JOOMRECIPE_SERVING_TYPE_
Cuisine: Latin

By Mama Celia

Celia's Thai Chili Pepper dipping oil

Category:

SOUP AND STEWS

1 tbsp Celia's Thai Chili Pepper dipping 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 Smoked Sea Salt

1 quarts vegetable or chicken stock

Fresh cilantro for garnish,

bread for serving

Heat Thai Chili Dipping Oil in a pan over medium heat.
Add squash, carrots, onions and garlic, sautéing until browned on edges. (Approximately 5 minutes)
Add spices, 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.
Serve with fresh cilantro and toasted bread

Thai Chili Pepper Butternut Squash Soup