Winter Squash Soup with Red Chile and Mint

Photo: Aya Brackett; Styling: Amy Wilson

For this soup--adapted from her 2013 book Vegetable Literacy--author Deborah Madison makes a quick stock from the trimmings of the main ingredients: She sets a pot with 5 cups of water on the stove, and as she chops, she tosses in the squash peels, pulp, and seeds; the ends of the onion; some basil and mint sprigs; and 1 tsp. each of coriander seeds and peppercorns. She lets it simmer, partly covered, and it's ready by the time she needs to strain it for the soup.

Yield: Makes about 2 qts. (serving size: 1 cup)
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 45%
  • Protein: 1.7g
  • Fat: 6.6g
  • Saturated fat: 1.8g
  • Carbohydrate: 18g
  • Fiber: 5.1g
  • Sodium: 358mg
  • Cholesterol: 6.9mg


  • 2 pounds smooth, dense winter squash, such as butternut, Rugosa, or Musque de Provence
  • 2 tablespoons light sesame oil or olive oil
  • 1 onion, chopped
  • 2 tablespoons chopped fresh basil or 2 tsp. dried
  • 1 tablespoon chopped fresh mint or 1 tsp. dried
  • 1 cinnamon stick (3 in. long)
  • About 1 tsp. sea salt
  • About 1 tbsp. ground dried New Mexico chiles* or 1/2 tsp. red chile flakes
  • 4 cups quick vegetable stock (see headnote), chicken stock, or water
  • 12 coriander seeds, 12 black peppercorns, and 4 cloves, tied in a cheesecloth sachet
  • 2 tablespoons whipping cream


  1. 1. Peel squash and cut flesh into 1-in. cubes.
  2. 2. Heat oil in a large pot over medium heat. Add squash, onion, basil, and mint and cook, stirring occasionally, about 5 minutes. Add cinnamon stick, 1 tsp. salt, and 1 tbsp. ground chiles, followed by 4 cups stock and the spice sachet. Bring to a boil, lower heat to a simmer, and cook, partly covered, until squash is tender, 20 to 25 minutes. Remove spice sachet and cinnamon stick.
  3. 3. In batches, purée soup in a blender. Season to taste with salt.
  4. 4. Ladle soup into bowls. Swirl 1 tsp. or so of cream into each, leaving it streaky. Finish each with a pinch of ground chiles.
  5. *Ground dried New Mexico chiles are fruitier and milder than other powdered chiles, such as cayenne. Try well-stocked grocery stores, or order Los Chileros mild ground chile (chile molido) from
  6. Make ahead: Through step 3, up to 2 days.
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