This smooth-and-spicy butternut squash soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores.
2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons grated ginger
1 jalapeño chile, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups chicken broth
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
Crème fraîche (optional)
How to Make It
Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.
Note: Nutritional analysis is per serving.
This recipe doubles easily and freezes for up to 2 months.
Wonderful soup to warm up on a cold day! I made this recipe a couple times to make for a soup swap. I added onion because all the other Butternut Squash soups I've made add that and toned down the spice adding a little applesauce. Nice flavor.
Like others, I also used 2 lbs of yams with 2 lbs of squash. It was delicious! Although it is a "jalapeño" soup, I might try it without the jalapeño because I can't handle too much spice; and I think my kids will enjoy it more as well without it.
Love it! Made exactly as is, except I didn't puree the soup, just mashed the squash as we like "chunky" soup. Simple to make. The longest part is prepping the squash but could easily be done the night before then thrown together the next night. Nice with crusty wheat bread. In fairness to the recipe, don't rate it unless you use the right ingredients!
This has been my go-to winter soup for years (I ripped the page from the original issue and it has stood the test of time despite all the stains). I'll mix it up occasionally and add some sweat potatoes with the butternut squash. Depending on my guests I vary the amount of jalapeno. It's perfect for a holiday lunch or as an appetizer. I always make a double batch and I freeze the extra into single serving size portions and keep in my freezer for a tasty, easy lunch.
I also used a large sweet potato to add to it since my squash was a little too small. Great suggestion from another reviewer:) I liked the nice little bite from the peppers! Great soup! Husband loved it too!!
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