This great autumnal soup gets a dose of added warmth, sweetness, depth from Sugar Babies, a classic candy that is comprised of caramelized sugar and buttery flavor notes. If you find yourself with leftover Halloween candy, put it to good use as a surprising ingredient in this fantastic soup. While most would probably opt to use leftover candy in a dessert, this soup takes creativity to the next level by incorprating it into a savory dish. Grab a spoonful and dig right in! 

Robby Melvin
Recipe by MyRecipes October 2016


Recipe Summary

15 mins
30 mins
Serves 6 (serving size: 1 cup each)


Ingredient Checklist


Instructions Checklist
  • Melt butter in a Dutch oven over medium-low heat. Add onion and garlic to pan and cook, stirring often, until onions are slightly browned, about 10 minutes. Stir in squash, stock, Sugar Babies, and salt; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 15 minutes.

  • Working in batches, puree soup in a food processor until smooth. Return soup to Dutch oven and stir in cream; cook over medium-low heat until just warmed through. Divide soup evenly among 6 serving bowls. Top servings evenly with sour cream, thyme, and paprika.