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Sugar Baby Butternut Soup

Hands On time 15 mins
Total time 30 mins

Serves 6 (serving size: 1 cup each)

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! 


  • 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

How to Make It

  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.