Jalapeño-Ginger Butternut Squash Soup

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?

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.

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.

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).

Very good, cooked longer to thicken a little more. Easy to make.

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.

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!

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.

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!!

Added a sweet potato since I didn't have enough squash. Excellent.

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

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!