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


1First, 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.
2Top with a dollop of sour cream and diced green onions if disired (we do)

About this Recipe

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