Butternut Squash Soup 2 Recipe

Name: Butternut Squash Soup 2 Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Butternut squash - (1 squash); 2 Tbsp. Peanut oil; 1 c. Minced onion; 1 1/2 tsp Minced garlic; 1/2 c. Thinly-sliced carrot; 1/2 tsp Grnd cumin; 1/2 tsp Salt; 1/2 tsp Freshly-grnd black pepper; 1 Tbsp. Finely-chopped jalapeno pepper; 2 c. Chicken stock; 1/4 c. Heavy cream; 1 x recipe Shrimp Salsa see * Note

Servings: persons

2 lb Butternut squash - (1 squash)
2 Tbsp. Peanut oil
1 c. Minced onion
1 1/2 tsp Minced garlic
1/2 c. Thinly-sliced carrot
1/2 tsp Grnd cumin
1/2 tsp Salt
1/2 tsp Freshly-grnd black pepper
1 Tbsp. Finely-chopped jalapeno pepper
2 c. Chicken stock
1/4 c. Heavy cream
1 x recipe Shrimp Salsa see * Note

1
Cut the squash in half and scoop out the seeds.
2
Peel the squash and cut into 1-inch pcs.
3
In a large pot, heat oil over medium heat.
4
Add in onion and garlic and cook, stirring often, till they begin to brown, about 5 min.
5
Add in the carrot, cumin, salt, and pepper.
6
Cook for 1 minute, and then add in squash, jalapeno pepper, and chicken stock.
7
Bring to a boil, reduce heat and simmer for 15 to 20 min, or possibly till the vegetables are tender.
8
Remove from the heat and puree the soup using an immersion blender, or possibly transfer to a blender or possibly food processor.
9
Puree till smooth.
10
Return to the heat, add in the cream and adjust the seasonings.
11
Serve with the Shrimp Salsa.
12
This recipe yields 4 servings.

1986

kcal

Calories

198

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb Butternut squash - (1 squash), 2 Tbsp. Peanut oil, 1 c. Minced onion, 1 1/2 tsp Minced garlic, and more.

Yes, Butternut Squash Soup 2 Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!