Spiced Butternut Squash Soup

Cindy DeVore


Well into the brisk Autumn season, we'll throw a log into the wood stove and cozy up to this rich and creamy soup. As a main dish, it's great to serve with some southern-style sweet corn bread. At Valley Green, we like to serve it as an appetizer before a main course of roasted pork loin, chicken or turkey.

Tip: If you'd like a little extra kick in this spicy-sweet combination, use one full jalapeno pepper!

pinch tips: Slow Cooker/Crock Pot Hints




20 Min


45 Min


2 Tbsp
real butter
1/2 small
organic onion, diced
2 tsp
fresh ginger, grated
jalapeno pepper, seeded and diced
1 large
butternut squash, seeded, peeled & cubed
16 oz
organic chicken broth
1 can(s)
evaporated milk
1/2 c
organic half & half or whole milk
1 Tbsp
1 pinch
salt & pepper
6 tsp
sour cream for garnish, if desired
1 pinch
ground cinnamon, per bowl

Directions Step-By-Step

In a medium pot, add butter and saute onions, ginger and jalapeno pepper over medium heat until onions are tender. Add squash and chicken broth and bring to a light boil.
Reduce heat to medium-low, cover and let mixture simmer approximately 25 to 30 minutes, or until squash is tender.
Stir in evaporated milk, half & half, sugar, salt and pepper. Simmer on low for 5 minutes, then remove from heat.
Using a stick blender, puree the mixture in the pot until smooth. If a stick blender is not available, pour the mixture into a blender until 3/4 full. Cover blender and puree the entire mixture in batches until smooth. If needed, re-heat soup over very low heat, stirring constantly to prevent scorching.
Ladle soup into bowls and drop a teaspoon of sour cream into center of each soup. If desired, draw sour cream into a swirl design on top of soup using the tip of a knife. Sprinkle 1 pinch of ground cinnamon over each bowl and serve immediately.

About this Recipe