Roast the Butternut Squash:

• Preheat your oven to 400°F (200°C).
• Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
• Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring once halfway through cooking As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support!.

Sauté the Vegetables:

• While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened.
• Add the garlic and chopped red chili to the pot, and cook for another minute until fragrant.
• Stir in the ground cumin and smoked paprika, cooking As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support! for an additional minute to toast the spices.

Combine and Simmer:

• Once the squash is done roasting, add it to the pot with the sautéed onions, garlic, and chili.
• Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to let the flavors meld together.

Blend the Soup:

• Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. If the soup is too thick, add more broth or water until you reach your desired consistency.

Finish the Soup:

• Stir in the fresh lemon juice for a touch of brightness (optional). If you like a creamier soup, swirl in some coconut milk or regular cream.

Serve:

• Ladle the soup into bowls, and garnish with fresh coriander or parsley, if desired. Serve with crusty bread or crackers for a complete meal.