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If you have time, try roasting the butternut squash before adding it to the soup. Toss with a little olive oil, spread on a baking sheet, and roast at 400°F until the sides of the squash show color. This gives the soup an extra roasty flavor.
Vegan Version: For a vegan soup, make this with vegetable broth and nix the sour cream topping.
1 large (3 pound) butternut squash
1 tablespoon olive oil
1 large yellow onion, diced
1 medium red bell pepper, diced
2 jalapeño peppers, seeds discarded and diced
3 cloves garlic, minced
2 teaspoons cumin
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon smoked paprika (regular paprika is also fine)
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper, optional
4 cups vegetable or chicken stock
Juice from 1 orange
Juice from 1 lime
Soup toppings: chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas
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