Spiced Butternut Squash Soup

8
Cindy DeVore

By
@valleygreennaturals

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 cornbread. 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!

Blue Ribbon Recipe

What a great combination of flavors this butternut squash soup has. Onion and jalapeno pair really well with the squash. But the standout flavor is the fresh ginger. You get an undertone of the ginger in every bite. This butternut squash soup is so creamy and will be great on a cool, crisp day. Topping with a little sour cream and a pinch of cinnamon is absolutely delicious and a little bit of a surprise. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
6
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    real butter
  • 1/2 small
    organic onion, diced
  • 2 tsp
    fresh ginger, grated
  • 1/2
    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
    sugar
  • 1 pinch
    salt & pepper
  • 6 tsp
    sour cream for garnish, if desired
  • 1 pinch
    ground cinnamon, per bowl

How to Make Spiced Butternut Squash Soup

Step-by-Step

  1. In a medium pot, add butter and saute onions, ginger and jalapeno pepper over medium heat until onions are tender.
  2. Add squash and chicken broth and bring to a light boil. Reduce heat to medium-low, cover and let the mixture simmer approximately 25 to 30 minutes, or until squash is tender.
  3. Stir in evaporated milk, half & half, sugar, salt and pepper. Simmer on low for 5 minutes, then remove from heat.
  4. 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, reheat soup over very low heat, stirring constantly to prevent scorching.
  5. Ladle soup into bowls and drop a teaspoon of sour cream into the 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.

Printable Recipe Card

About Spiced Butternut Squash Soup

Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Collection: Fall Food
Hashtags: #sweet #Cream #spicy



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