Rating: 4 stars
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Some butternut squash soups can be too sweet; here, almond butter, lime juice, and slightly spicy salad mix-ins keep the flavors lively. For a heartier dish, add a few cooked medium shrimp (warmed first in a little hot water) to each bowl.

This Story Originally Appeared On sunset.com


Credit: Iain Bagwell; Styling: Emma Star Jensen

Recipe Summary

55 mins
Serves 6 (makes 9 1/2 cups) (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Make soup: Heat oil in a wide 5- to 6-qt. pot over medium-high heat. Add squash, yellow onion, pear, 1 tsp. salt, and the pepper. Sauté until squash starts to brown, 15 to 20 minutes.

  • Add broth, cover, and bring to a boil. Reduce heat to a simmer and cook until squash is tender, 10 to 15 minutes. Remove from heat.

  • Add half-and-half and almond butter to broth mixture. Whirl soup in batches in a blender until very smooth. Return soup to pot and cover.

  • Make topping: In a medium bowl, gently toss together radishes, green onions, pumpkin seeds, feta, and chile.

  • Reheat soup just to a simmer, if needed. Stir in lime juice and brown sugar, and add more salt to taste if you like. Ladle into bowls and serve with topping and lime wedges.

Chef's Notes

Recipe is gluten free when made with gluten-free broth.

Nutrition Facts

394 calories; calories from fat 62%; protein 8.4g; fat 27g; saturated fat 6.7g; carbohydrates 35g; fiber 5.6g; sodium 1086mg; cholesterol 22mg.