Dan Goldberg
Total Time
1 Hour
Yield
Makes 6 to 8 servings

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. 

How to Make It

Step 1

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.

Step 2

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.

Step 3

Note: Nutritional analysis is per serving.

Chef's Notes

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

Ratings & Reviews

ArlineG's Review

tara31
January 24, 2014
N/A

Hullacool's Review

JMKrecipes
November 13, 2013
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.

Elizabeth1860's Review

icancookthat
October 29, 2011
N/A

Arline11's Review

Hullacool
January 24, 2014
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?

joneseygirl98's Review

Sooze1
November 20, 2011
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!!

JMKrecipes's Review

Keiko123
December 17, 2011
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.

hmrichards's Review

joneseygirl98
March 06, 2013
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).

Keiko123's Review

Arline11
November 18, 2012
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!

tara31's Review

hmrichards
March 20, 2011
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!

icancookthat's Review

IPCmom
September 20, 2011
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