Spicy Squash Soup

Stormy Stewart


A thick and spicy soup that will warm you up this fall. Great for Mabon, Thanksgiving and Yule/christmas


★★★★★ 1 vote

a croud
30 Min
1 Hr 5 Min


  • 3 lb
    butternut squash, halved and seeded
  • 2 Tbsp
  • 1 medium
    onion, diced
  • 2 clove
    garlic, minced
  • 2 can(s)
    (50-oz) chicken broth
  • 2 large
    potatoes, peeled and cubed
  • 1/4 - 1/2 tsp
    each: cayenne pepper, allspice, nutmeg, ginger
  • 1/2 c
  • 1 c
    half n' half

How to Make Spicy Squash Soup


  1. First, bake the squash.
    Preheat your oven to 375F. Add a little water to the bottom of a baking
    dish or cookie sheet, and place squash halves face (cut side) down. Bake
    for 40 minutes or until the squash flesh is really soft. Let cool a
    little, then peel.

    In a large pot, melt butter and saute onion and garlic until soft. Add
    the chicken broth and potatoes, then bring to a boil. Cook until the
    potatoes are getting soft (about 15-20 minutes). Add the squash to the
    mix and mash until lumpy.

    Using a stick blender in the pot or move soup to a food processor, puree
    the mixture until smooth. Pour back into the pot, if you used a food

    Add seasonings, sherry and cream and stir through. Heat soup but don't
    let it boil. Once hot, time to serve.
  2. Top with a dollop of sour cream and diced green onions if disired (we do)

Printable Recipe Card

About Spicy Squash Soup

Course/Dish: Vegetable Soup
Other Tags: Quick & Easy, Healthy

Show 6 Comments & Reviews

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