Dan Goldberg Photo by: Dan Goldberg

Jalapeño-Ginger Butternut Squash Soup

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. 

Sunset OCTOBER 2006

  • Yield: Makes 6 to 8 servings
  • Total: 1 Hour


  • 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)


1. 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.

2. 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.

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 30%
  • Protein: 3.7g
  • Fat: 5.7g
  • Saturated fat: 1.8g
  • Carbohydrate: 30g
  • Fiber: 4.2g
  • Sodium: 1098mg
  • Cholesterol: 7.6mg