Roasted butternut squash gives this soup a naturally sweet, savory base. Onion and stock keep the ingredient list simple, while a drizzle of chili olive oil adds contrast at the table. Because the heat is added at the end, each bowl can be adjusted separately.
This is a useful approach when people at the same table prefer different spice levels. Keep the soup itself mild, begin with a small finishing drizzle and serve extra chili olive oil alongside.
Ingredients
Serves 4.
- 1 medium butternut squash, approximately 2 1/2 pounds
- 2 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 3 cups vegetable or chicken stock, plus more as needed
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1–2 teaspoons Nermin Chili Flavored Olive Oil, for finishing
- Plain yogurt and toasted pumpkin seeds, optional
Roast the Squash
1. Heat the oven to 425°F. Halve the squash lengthwise and scoop out the seeds.
2. Brush the cut sides with one tablespoon of plain olive oil and season lightly with salt and pepper.
3. Place cut-side down on a rimmed baking sheet. Roast for approximately 35–50 minutes, until the flesh is very tender when pierced. Let cool enough to handle, then scoop out the flesh.
Make the Soup
1. Warm the remaining tablespoon of plain olive oil in a soup pot over medium heat. Add the onion and cook until soft, about 6–8 minutes.
2. Add the roasted squash and three cups of stock. Bring to a simmer and cook for 10 minutes.
3. Blend until smooth with an immersion blender, or carefully blend in batches according to the blender manufacturer's instructions.
4. Return the soup to low heat. Add stock a little at a time until the consistency suits you, then adjust the salt and pepper.
5. Divide among bowls and finish each serving with a light drizzle of chili olive oil. Add yogurt or pumpkin seeds if desired.
Control the Texture
The amount of stock depends on the size and moisture of the squash. Begin with less, because it is easier to thin a soup than to thicken it. A wide bowl also lets the finishing oil spread across the surface instead of concentrating in one spot.
If using a countertop blender, do not fill it to the top with hot soup. Work in small batches and follow its instructions for venting steam.
Adjust the Heat at the Table
Start with approximately 1/4 teaspoon of chili oil per bowl and taste before adding more. The goal is to create a warm contrast to the squash without hiding its roasted flavor. Guests who want a bolder finish can add another drizzle.
Serve the soup with toasted bread, a green salad or a simple cheese plate. For a party, pour it into small cups and add the chili oil immediately before serving.
Explore more ways to use flavored oils in our guide to co-pressed versus infused olive oil. Finish your next bowl with Nermin Chili Flavored Olive Oil.