Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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. 

This Story Originally Appeared On sunset.com

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Credit: Dan Goldberg

Recipe Summary

total:
1 hr
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

This recipe doubles easily and freezes for up to 2 months.

Nutrition Facts

169 calories; calories from fat 30%; protein 3.7g; fat 5.7g; saturated fat 1.8g; carbohydrates 30g; fiber 4.2g; sodium 1098mg; cholesterol 7.6mg.
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