From chilly to chili 🔥 my butternut squash soup made cozy with a spoonful of @leekumkee.usa Premium Chili Crisp Smoky - the must-have ingredient to achieve the full, layered aromatics of this recipe. Lee Kum Kee’s four-stage, slow-frying process for this sauce did not miss to deliver crunch in every savory spoonful. Shop Lee Kum Kee’s Premium Chili Crisp Trio on TikTok Shop - which includes this Smoky flavor, along with Cilantro-flavored, & Original varieties to elevate your holiday recipes. Ingredients: * 2 tbsp butter (or coconut oil ) * 2 tbsp Lee Kum Kee Chili Crisp (+ more to finish) * 1 butternut squash * 2 apples * 1 onion * 2 cups broth * 1/2 can coconut milk (reserve 2–3 tbsp for swirl) * ¼ tsp cinnamon * 1 tsp paprika, citrus seasonings * Salt, pepper * 1 tsp apple cider vinegar * Lime wedges (optional, great with coconut) Chili-Crisp Croutons * 3 cups sourdough cubes (¾-inch) * 2 tbsp sesame oil * 1 tbsp Smoky Lee Kum Kee Chili Crisp * Pinch salt Steps 1. Bake vegetables on tray 390F 40 min or until soft and caramelized. 2. Bloom & brown: In a pot over med heat, melt butter until nutty. Stir in LKK Chili Crisp 30–45 sec. 3. Sauté: Add baked onion, squash, apple, lime juice. 4. Simmer: Add broth, cinnamon, and most of the coconut milk (save 2–3 tbsp). Simmer 12–15 min. 5. Blend: Purée smooth. Stir in vinegar; season with salt/pepper. 6. Finish: Bowl, swirl reserved coconut milk, and spoon more LKK for those glossy red droplets. Serve with croutons on top or tableside. Chili-Crisp Croutons (quick bake) * Toss bread with sesame oil + LKK + salt. * Bake 400°F / 205°C, 8–12 min, tossing once, until deep gold and crunchy. #leekumkeepremiumchilicrisp #holidayrecipes #leekumkee #leekumkeeusa #ad - @alinaprokuda