Jalapeño-Ginger Butternut Squash Soup Recipe

Name: Jalapeño-Ginger Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 cloves garlic, chopped; 2 tablespoons grated ginger; 1 jalapeno chile, seeded and chopped; 1 tablespoon salt; 1/4 teaspoon cayenne; 4 pounds butternut squash, peeled and cut into 2-in. cubes; 3 cups chicken broth; 1 tablespoon light brown sugar; 3 tablespoons heavy whipping cream; Creme fraiche (optional)

Servings: persons

2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons grated ginger
1 jalapeno chile, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups chicken broth
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
Creme fraiche (optional)

1
Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeno, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
2
In a blender, puree the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of creme fraiche if you like.
3
Note: Nutritional analysis is per serving.
4
This recipe doubles easily and freezes for up to 2 months.

3681

kcal

Calories

386

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 cloves garlic, chopped, 2 tablespoons grated ginger, 1 jalapeno chile, seeded and chopped, and more.

Yes, Jalapeño-Ginger Butternut Squash Soup 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.

Jalapeño-Ginger Butternut Squash Soup

How did you like this recipe?

Frequently Asked Questions