Chili Crunch Butternut Squash Soup

The perfect balance of sweet, caramelized butternut squash and warming chili crunch, making this the coziest soup for chilly days!

By @soph.chelin

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 medium butternut squash
• 1 red onion
• 1 red bell pepper
• 4 carrots
• 2 heads of garlic
• 4 cups cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp Momofuku Classic Chili Crunch
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 3 cups vegetable broth
• 0 Momofuku Classic Chili Crunch
• 0 coconut milk
• 0 fresh herbs
• 0 toasted sourdough

Instructions

1. Preheat oven to 425°F. Place squash cut-side up on a baking tray, with the onion halves in the squash cavities. Add the bell pepper, carrots, garlic and cherry tomatoes.
2. Drizzle everything with olive oil and Momofuku Chili Crunch, then sprinkle on the seasonings. Rub the oil and spices into the squash and make sure all the veg is evenly coated. Add some extra oil and salt on top of the garlic heads.
3. Roast for 50–60 minutes, or until everything is soft and caramelized.
4. Scoop the squash out of the skin, squeeze the roasted garlic out of its skin as well, and add it all alongside the rest of the veg into a blender.
5. Add the vegetable broth and blend until completely smooth, adding more broth if desired.
6. Warm the soup and adjust seasonings to taste.
7. Serve with an extra drizzle of Momofuku Chili Crunch, coconut milk, fresh herbs and some toasted sourdough. Enjoy!