Spicy Butternut Squash Soup with Komodo Red

Spicy Butternut Squash Soup

This creamy, comforting soup gets an unexpected twist from Komodo Red. The galangal and habanero heat cuts through the natural sweetness of butternut squash perfectly.

Ingredients

• 1 large butternut squash, halved and seeded
• 2-3 tablespoons Komodo Red sauce
• 1 onion, diced
• 3 cloves garlic
• 4 cups vegetable broth
• 1/2 cup coconut cream
• 2 tablespoons olive oil
• Salt, pepper, nutmeg to taste
• Pepitas and cream for garnish

Instructions

1. Roast butternut squash cut-side down at 400°F for 40 minutes until tender.
2. Sauté onion and garlic in olive oil until softened, about 5 minutes.
3. Scoop roasted squash flesh into pot. Add broth and bring to a simmer.
4. Blend until smooth using an immersion blender. Stir in coconut cream and Komodo Red.
5. Season with salt, pepper, and a pinch of nutmeg.
6. Serve with a swirl of cream, pepitas, and an extra drizzle of Komodo Red.

Chef's Notes

The slow heat of Komodo Red builds beautifully in soup — each spoonful gets progressively warmer. This is comfort food with an edge.

Prep Time: 15 min | Cook Time: 50 min | Serves: 6