Butternut Squash Soup with a Kick Recipe

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Most Helpful Positive Review

Oct 20, 2010

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!

—SANDI K

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Most Helpful Critical Review

Jan 19, 2011

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.

—Lynne

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251 Ratings

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Jun 02, 2010

I roasted the squash first. Since I didn't have any jalapeno pepper, added Tumeric and a little paprika. Gorgeous and very tasty!

—bjorgy

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Jan 14, 2011

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.

—tapa

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Dec 23, 2010

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

—aipease

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Apr 07, 2010

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

—Becki W.

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Aug 13, 2010

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.

—HeatherRenee'

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Nov 11, 2010

This was pretty good. I didn't have evaporated milk, so I replaced it with 1/2 cup of coconut milk. I also added 2 jalapenos for extra heat!

—Jenn

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Nutrition

Calories
330 kcal
17%

Carbohydrates
32.1 g
10%

Cholesterol
45 mg
15%

Fat
20.9 g
32%

Fiber
4 g
16%

Protein
7.9 g
16%

Sodium
189 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 20.9g 32 %
** Saturated Fat 13.9g 70 %
** Cholesterol 45mg 15 %
** Sodium 189mg 8 %
** Potassium 887mg 25 %
** Total Carbohydrates 32.1g 10 %
** Dietary Fiber 4g 16 %
** Protein 7.9g 16 %
** Sugars 13.5g
** Vitamin A 333 %
** Vitamin C 63 %
** Calcium 37 %
** Iron 20 %
** Thiamin 22 %
** Niacin 30 %
** Vitamin B6 21 %
** Magnesium 30 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.