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.

davey

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.

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  • Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

Nutrition Facts

335 calories; protein 8.2g; carbohydrates 32.4g; fat 21g; cholesterol 46.8mg; sodium 414.5mg. Full Nutrition
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Reviews (264)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2010
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! Read More
(104)

Most helpful critical review

Rating: 3 stars
01/19/2011
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. Read More
(5)
364 Ratings
  • 5 star values: 281
  • 4 star values: 67
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/20/2010
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! Read More
(104)
Rating: 5 stars
01/14/2011
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. Read More
(62)
Rating: 5 stars
06/02/2010
I roasted the squash first. Since I didn't have any jalapeno pepper added Tumeric and a little paprika. Gorgeous and very tasty! Read More
(55)
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Rating: 5 stars
12/23/2010
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 Read More
(31)
Rating: 5 stars
04/07/2010
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 Read More
(28)
Rating: 5 stars
08/13/2010
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. Read More
(21)
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Rating: 4 stars
11/29/2010
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. Read More
(16)
Rating: 4 stars
11/11/2010
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! Read More
(15)
Rating: 5 stars
02/01/2011
Beautiful soup. Love it. Read More
(12)
Rating: 3 stars
01/19/2011
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. Read More
(5)
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