Sugar Baby Butternut Soup

Sugar Baby Butternut SoupRecipe

This great autumnal soup gets a dose of added warmth, sweetness, depth from Sugar Babies, a classic candy that is comprised of caramelized sugar and buttery flavor notes. If you find yourself with leftover Halloween candy, put it to good use as a surprising ingredient in this fantastic soup. While most would probably opt to use leftover candy in a dessert, this soup takes creativity to the next level by incorprating it into a savory dish. Grab a spoonful and dig right in! 

Serves 6 (serving size: 1 cup each)


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2 tablespoons unsalted butter
1 1/2 cups chopped onion
2 teaspoons minced garlic
6 cups cubed butternut squash
2 cups vegetable stock
1/4 cup Sugar Babies candy
1 1/2 teaspoons kosher salt
1 cup heavy cream
1/2 cup sour cream
1 1/2 teaspoon fresh thyme leaves
3/4 teaspoon paprika


Hands On: 15 Minutes
Total: 30 Minutes

1. Melt butter in a Dutch oven over medium-low heat. Add onion and garlic to pan and cook, stirring often, until onions are slightly browned, about 10 minutes. Stir in squash, stock, Sugar Babies, and salt; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 15 minutes.

2. Working in batches, puree soup in a food processor until smooth. Return soup to Dutch oven and stir in cream; cook over medium-low heat until just warmed through. Divide soup evenly among 6 serving bowls. Top servings evenly with sour cream, thyme, and paprika.

Created date

October 2016