Real Recipes From Real Home Cooks ®

spicy squash soup

(1 rating)
Recipe by
Stormy Stewart
Mio, MI

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

(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr 5 Min

Ingredients For spicy squash soup

  • 3 lb
    butternut squash, halved and seeded
  • 2 Tbsp
    butter
  • 1 md
    onion, diced
  • 2 clove
    garlic, minced
  • 2 can
    (50-oz) chicken broth
  • 2 lg
    potatoes, peeled and cubed
  • 1/4 - 1/2 tsp
    each: cayenne pepper, allspice, nutmeg, ginger
  • 1/2 c
    sherry
  • 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 processor. 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)
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