Fabulous and so easy to make! I increased the ginger and garlic and used no-chicken broth for a vegetarian soup. Used a hand-held blender to puree and stirred in 2 T. of light coconut milk at the end. Served homemade croutons and crumbled veggie bacon on top. Delicious!
Jalapeño-Ginger Butternut Squash Soup
tara31 Posted: 03/20/11
icancookthat Posted: 09/20/11
I really enjoyed this! I used coconut milk instead of cream. Check out my post here: http://www.icancookthat.org/2011/09/jalapeno-ginger-butternut-squash-soup.html
williamoses Posted: 11/08/11
Added a sweet potato since I didn't have enough squash. Excellent.
joneseygirl98 Posted: 11/20/11
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!!
JMKrecipes Posted: 12/17/11
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.
Keiko123 Posted: 11/18/12
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!
IPCmom Posted: 03/26/13
Delicious! I made some changes, though. I only used half a jalepeno b/c my 4 yo would be eating it. Also, instead of using water, I only used chicken broth. Will definitely make this again.
hmrichards Posted: 03/06/13
Best ever. Could use a little more pepper if you like the spice. Also we added the cream to only some servings and the soup was good with and without it (in case you have a lactose intolerance).
ticlita Posted: 12/09/12
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.
Sooze1 Posted: 01/04/13
Very good, cooked longer to thicken a little more. Easy to make.
Arline11 Posted: 01/24/14
Help, please! Made this soup tonight for dinner. Although it is fabulous tasting. It has too much heat for our palate. Does anyone know what I can do to cut the heat in the remaining soup?
Hullacool Posted: 11/13/13
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.