Recipe by davey
"A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste."
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grated fresh ginger
jalapeno pepper, seeded and diced
1 (2 pound)
butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can
1 (12 fluid ounce) can
salt and black pepper to taste
chopped fresh thyme, or to taste
Yum!!! I prefer the squash roasted. Split the squash in half, salt & pepper and put 1 TB butter in before roasting 1 1/2 hours. Pour the juices out into soup pot before cutting so you don't lose the liquid. It was great as it was, but the heat was minimal. I will make again with more jalapeno so I can try it with sour cream. Thank you so much for the recipe!
i liked this, but thought the ginger was far too over powering - perhaps mine was particularly potent - but i will be using less next time. there's enough promise there, though, that there will be a next time.
I roasted the squash first. Since I didn't have any jalapeno pepper, added Tumeric and a little paprika. Gorgeous and very tasty!
Totally vegetarian. Increased the coconut milk to 1 cup and added 1 cup of vegetable broth and sauteed the the onion in olive oil. Very good soup.
Really good. I used fat free evap milk and lite coconut milk and it was still plenty rich. I didn't bother with the sour cream. I'll keep this recipe as my go-to butternut squash soup recipe. Yum
Yummy. This had a Thai flare to it and was oh so good. You have to like ginger as the ginger and Thyme are strong. I love using coconut milk and that added to the flavor. I skipped the garnish and served with whole grain crackers. I will make this again and again
I loved this soup! I needed more chicken broth to boil the squash in it. Maybe I had a larger squash? We like our food on the spicy side, so I added more jalapenos and some cayenne pepper. Very rich and creamy tasting. Didn't need the sour cream... but spinkled some croutons on top for some added texture. Will make again.
Very good! Like some of the other reviewers I roasted the squash before adding it to the soup base. I also used evaporated goat milk as this was for a friend of mine who is lactose intolerant. I think the one jalapeno was just right; there is just a small amount of heat with each bite and we were serving this to kids. If I were to make this again for adults only I would probably add another jalapeno.
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Soup with a Kick
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 330
** Calories from Fat: 188
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