Photo: Iain Bagwell; Styling: Emma Star Jensen
Total Time
55 Mins
Yield
Serves 6 (makes 9 1/2 cups) (serving size: about 1 1/2 cups)

Some butternut squash soups can be too sweet; here, almond butter, lime juice, and slightly spicy salad mix-ins keep the flavors lively. For a heartier dish, add a few cooked medium shrimp (warmed first in a little hot water) to each bowl.

How to Make It

Step 1

Make soup: Heat oil in a wide 5- to 6-qt. pot over medium-high heat. Add squash, yellow onion, pear, 1 tsp. salt, and the pepper. Sauté until squash starts to brown, 15 to 20 minutes.

Step 2

Add broth, cover, and bring to a boil. Reduce heat to a simmer and cook until squash is tender, 10 to 15 minutes. Remove from heat.

Step 3

Add half-and-half and almond butter to broth mixture. Whirl soup in batches in a blender until very smooth. Return soup to pot and cover.

Step 4

Make topping: In a medium bowl, gently toss together radishes, green onions, pumpkin seeds, feta, and chile.

Step 5

Reheat soup just to a simmer, if needed. Stir in lime juice and brown sugar, and add more salt to taste if you like. Ladle into bowls and serve with topping and lime wedges.

Chef's Notes

Recipe is gluten free when made with gluten-free broth.

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