Butternut Squash Soup with a Kick

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!

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.

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

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.

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!

This was outstanding! I did cut the squash in half and roast it at 375 degrees for 1 1/4 hour until soft. Used 1/2 c. skim milk and FF evaporated milk. Only had jarred jalapeno pepper sliced and should have seeded those. My husband said it had the right amount of heat, but it put me into a sweat, so will seed the next time. Forgot the thyme, but will add next time. This is a soup that will warm you to your toes in the winter! Served with crusty bread, but croutons on top would be even better and then serve a green salad. Goes to my favorite file.

Beautiful soup. Love it.

OUTSTANDING!

Excellent!!!!! Made to serve before Prime Rib on Christmas. I microwaved the squash to cut it, then roasted it in the oven before scooping out into the soup pot. Next time I'll use an extra Jalapeno for sure. I added a few teaspoons of jalapeno sauce to taste to the pot (triple batch), which 3 of us agreed it needed. The sour cream on top was pretty but not necessary. LOVED this recipe and can't wait to make again!!!!!!

I roasted the squash with two jalapeños, a shallot, a few carrots, and thyme. I sautéed crushed garlic with the onion and two additional jalapeños; seasoned with curry powder, allspice, and nutmeg; then added the roasted vegetables. I used low fat condensed milk and light coconut milk. I omitted the ginger and extra sugar (which I agree is completely unnecessary). I did enjoy the addition of sour cream, as the extra jalapeños made it quite spicy, but would leave off the additional thyme next time. I think the thyme would have been a better addition had I left in the ginger. This is a great recipe and using coconut milk is a smart idea.

Amazing!!! I made this for thanksgiving and everyone loved it....I made enough so i would be able to freeze the left overs but everyone wanted to take some home....Thanks for the great recipe i will defiantly make this again.

My kids LOVED this soup, but i did leave out the jalapeno and substituted the fresh ginger for powdered ginger. I think the coconut milk adds a smoothness and less white sugar is needed, if any at all. Will make again because it was easy and quick! For added spice, i followed a reviewer and added sirachi for kick or Tabasco sauce. Enjoy!

Easy and delicious. I add the thyme with the other ingredients rather than using it as a garnish. Doesn't need the sour cream.

YUM!! A very rich and delicious soup. I had to add a little more broth since my squash was a little large. I also added a couple splashes of dry white wine. To save on fat calories I substituted fat-free evap. milk and light coconut milk. It is still very decadent. After it was done and blended I added a little more fresh ginger and some sriracha. One jalepeno wasnt quite enough for our taste. Didn't feel it needed the sugar or the sour cream. We don't usually care for the sweetness of butternut squash soup so this was a great alternative. Will definately make this again and again!!!!

Beyond delicious. Halved the squash, and roasted with a dab of butter and salt/pepper at 375 degrees for 1-1/4 hours. Threw in 1/2 red bell pepper and a large carrot since needing to use up. Didn’t de-seed the jalapeno as we wanted the soup to have some kick (davey’s personal recipe only dices the jalapeno so seeding it is likely an AR edit; probably why a number of reviewers think it lacks heat). Omitted the sugar. Added several splashes of sauvignon blanc, 1 teaspoon curry, and 1/2 teaspoon nutmeg. Will double this recipe the next time. Thanks, davey, for sharing a superb recipe.

Amazing! We roast the squash first and add a little extra jalepenos as we like spicy. Give it a try!

Easy & delicious! We like really spicy foods...so I used 4 jalapenos with seeds & it was great (still not all that spicy but very flavorful). I omitted sour cream cuz it's already very rich. Don't skip the fresh thyme on top - it added really nice flavor.

I am amazed no one has said this but...I gave it 4 stars due to the richness. Far too much milk. I would cut the amount of milk added in HALF and even then it would likely be very rich still. Will make again with the adjustment and let you know how it goes.

I liked this soup but found it a bit bland. When I make it again I'll add more jalapeno. I did add a squirt of sriracha sauce and that kicked it up a notch,

So good! I followed the recipe exactly. A nice blend of flavors, with no one ingredient overpowering the others.

First time I've ever made butternut squash soup and I have to say the results were fantastic!! It was also very easy, just a little time consuming but it was definitely worth it. Followed the recipe except I left a few seeds from the jalapeno just to make sure it had an extra kick, and it sure did! Can't wait to eat up all the leftovers during the week.

It was the highlight of our Thanksgiving dinner!

SO GOOD!!!!! I was trying this recipe out to see if it would be fit for Thanksgiving. I made a double batch last night, and my family DEVOURED it. It's probably the best soup I've ever made. I will definitely be making this again, probably later this week.

This was fantastic!! It will definitely be my go to butternut squash soup recipe... good enough for the fanciest dinner party! Due to not having some things on hand I made the following changes: Omitted the milk and used a full can of coconut milk Omitted the sugar (just my taste) Used about 2 1/2 cups vegetable broth Didn't have the jalapeno, sour cream or thyme so didn't use them. It was phenomenal without though. I finished off each bowl with a squeeze of fresh lime juice and it really took it up a few notches. The acidity cuts the sweetness of the squash and gives it another dimension of flavour.

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.

Holy molly! This is one of the best things to come out of my kitchen in a long while. It's got some heat, but WOW! The flavor is fantastic. Coconut milk and fresh ginger makes this recipe. I used EVOO instead of butter and used just a few tbsps.

Wow, what a really delicious soup! I did roast the squash, only because it is so much easier to work with after roasting. Cutting the raw squash in half is difficult, let alone cutting into cubes! I used 1 1/2 jalapeno peppers, perfect bite and low fat evaporated milk. I did not serve with sour cream, the soup is so creamy you really don't need it. I will taste before adding the sugar next time, I don't think you would need it, but...? Very good and is now in my recipe box! Thanks Davey for the recipe!

Soup is delish and I will with out a doubt make it again. The only thing I'd somehow like to change is the fact that it has a slightly gummy/chalky consistency. Not sure what ingredient might have made it this way. Either way, it was a huge hit and I ate it for lunch all week!

My husband would never dream of ordering soup at a restaurant. It's not his thing, and he hates paying for something he's usually disappointd in. I tried this soup after reading through the reviews, and he was AMAZED. He took leftovers to work and told me he almost cried it was so good. Thanks for the recipe!

This is by far the best butternut squash Ive ever tasted including out at nice restaurants. the jalapeno adds delicous spicy flavor. I made this for a dinner party and my friends all raved about it all night. To make it a little fancier I put the following toppings on little lines on top of the soup: sunflower kernels (hulled of course), sour cream, fresh thyme, fresh rosemary. yum yum

This was my favorite butternut squash soup yet! The Asian flair was awesome. I'm not sure it's appropriately named, though. I didn't really have a kick and I doubled the amount of jalepeno in it. You'd probably have to add some cayenne if you want it spicy. But I like it how it was, more mild. I cut back on the ginger just a touch and it was a good amount. Then I used cream rather than the evaporated milk and simmered about 1/2 tsp dried thyme leaves in the soup because I didn't have fresh. Garnished with sour cream and cilantro leaves (cilantro is nice with thai flavors).

This was just delicious!! We love spicy food and I was expecting this to be a little spicy, however it wasn't, so don't be afraid to try this recipe as is if you're not into spicy foods. The flavourings in this soup certainly didn't overpower the wonderful butternuttiness and creaminess of this soup, but they did give the soup a wonderful depth of flavours. Next time I'll add an extra jalapeno though.

Didn't have any ginger, but tasted great anyway. The ginger would give it an extra kick, next time will try with ginger.

Very good rich creamy soup. I roasted the squash as others had done. Caramelized the onion, jalapeno and ginger just a bit first, then added the broth, canned milk (no coconut milk to try) and cooked squash. Still simmering but I don't think I will need the sugar. I was a bit anxious about the jalapeno but cannot detect any hotness yet, we'll see after reheating.

Very good and very filling, though when we ate it that first night we didn't think it had much of a kick. It most certainly did a couple of days later when I finished the leftovers!

Delicious blend of flavors.

I'm big on using as few ingredients as possible...and what I have on hand (6 for this recipe). My simplified version turned out great! PreStep1. I started baking the squash before even finding the recipe: In eighths, facedown in 1/2 cup of water at 350 for 30min. I'd probably do it their way for ease next time. Step 1. Only added butter, onion, and 1 tsp of ginger because that's all I had. Created 'broth' out of 14oz water and some beef boullion. Step 2. Skipped all the ingredients added in Step 2. Scooped the soft baked squash out of its shells and blended with one chilpotle pepper packed in adobo sauce (sm can), pepper and a lot (~1.5tsp) of salt. No garnish. Fantastico!!! (3 adults loved, too spicy for the kids...might try 1/2 a pepper for them.

It was the best soup I've ever eaten. The modifications I made... - Cut and cubed butternut, coated w coconut oil and roasted at 350 degrees. - I had no evaporated milk but google says a good substitution is 3/4 water mixed with 2/3 powdered milk to equal 1 cup evaporated milk. They're the same thing! - I added an extra jalapeño pepper to sauté. I used coconut oil to sauté instead of butter. - I added paprika powder and turmeric powder after the milk and coconut milk was poured in and mixed along with sea salt and pepper. I let it cook a little longer to allow flavors to meld then puree. - No need for sour cream! - For a diary-free soup - it is totally ok to increase the coconut milk and eliminate the evaporated milk. It'll still taste delicious!

LOVED THIS. I added a bit of curry powder to this recipe and i used powder to make my chicken broth, and i may have been heavy on the rest of the seasonings, but thats how my family prefers their food. Awesome turn out and I will definately be using this one again!!

Excellent, hot and filling soup for a cold day. Very flavorful. Made it several times with raving reviews from my family. I substituted maple syrup in place of the sugar, and red pepper flakes in place of the jalepeno pepper. In addition, a couple cloves will give this a nice smoky flavor. You can also use a scotch bonnet (half-a whole one is too much) in place of the jalepeno.

I doubled the recipe but made some changes. In a double batch I used one Jalapeno, 1 tbsp crushed red peppers, 1 can evap. milk, one can coconut milk, 1 32oz box of organic chicken broth, and NO sugar! I pureed only 1/2 of the soup to allow for texture. Oh is it good!

I will make this again. So good

The kick is awesome! Adds a more compmex flavor.

I wanted this to be better than it was. Used roasted squash, but found it too plain for my taste. I added a bit more thyme & added some curry powder in the hopes to bring the flavors out, but it still just seemed . . . kind of boring. Not bad, just uninteresting.

I've made this a couple of times and it quickly became one of my favorite butternut squash soup recipes. Absolutely delicious!

I was cleaning out my fridge and had a lot of roasted butternut squash, some chopped apples, two jalapenos, sliced onions from a turkey dinner the beginning of the week. I thought of squash soup and seeing a receipe that used all my leftovers was amazing and then looked in the cabinet and actually had the evaporated milk and coconut milk too! It was meant to be and was fabulous, my husband and I both LOVED the spice!! I used the apples too, didn't want to throw them away! Will definitely make this again!! A great change from squash soups I've had in the past!

This is excellent! It provides a great base for carrying other ingredients you might like to add, too. I already had roasted squash on hand, omitted onion and jalapeno, because I didn't have them. I also used 4 oz of heavy cream + 8 oz of skim milk in place of evaporated milk. I ended up adding about 1/8 tsp cayenne, 1/4 tsp white pepper and 1 tsp sea salt to achieve the "kick". In place of grated fresh, I chopped up crystallized ginger. So, I pretty much used a different set of ingredients to achieve something similar, but it's what I had on hand!!!

It was a hit!

this soup turned out beautifully. i garnished with springs of thyme and sour cream and it was gorgeous. tasted wonderful and was a huge hit at my last dinner party.

Didnt use broth so was bland. Try broth next time

Great soup! Coconut milk can overpower so be careful on the amount used or you will have coconut milk soup with squash. However, coconut milk lovers may prefer the latter!

so yummy, a little bit sweet and spicy! i made a few minor adjustments for what i had and it probably came out less sweet than the contributor intended: a dollop of thai chili/garlic sauce for the jalapeno, 1 full c. coconut milk and no evaporated milk, fresh thai basil for thyme. skipped salt (enough in broth), pepper and sugar. i also crushed a couple cloves of garlic in when i was sauteeing, because i put garlic in everything, period. perfect spice for us, we both used the sour cream. will make again.

Great flavor a little thin for my liking and I don't think the flavor wouild have been near as good if I hadn't roasted the squash with olive oil, salt, and pepper instead of boiling it. I also don't think I could have ever gotten it peeled in order to boil it because I almost didn't get it cut in half. I would make it again though.

Loved this recipe! I didn't have a jalapeno pepper and used red pepper flakes instead. Just the right amount of kick. I also omitted the the sour cream. This one is a keeper!

excellent!!

Wonderful Soup!!! I added double the pepper for an extra kick. It goes great with butter rolls too.

Great recipe! I didn't have the recommended milks, so I used half and half. I also didn't have the sour cream, so I passed. Such a hearty seasoned soup without a heavy squash taste. Because we enjoy heat, we doubled the jalapenos. Highly recommend.

This was good after some adjustments,,only thing i forgot to buy was the jalepeno,,so i used red pepper flakes,,it seemed like something was missing,,between myself and son and girlfriend,,we were tryin to figure out,,what it was ,,,hmm,,so i added few dashes at a time of hot sauce,,ehh,,then some white pepper,,just lil at a time..maybe,,then I added few pinches of curry,,I have not used curry b4,,not bad,,so i said to them,,I am walking away,,let it be,,cold ,,put in frig overnight,,had company next day,,offered it to them,,as I scooped,,made a excuses,,Its a new recipe blahblahblah,,put dollup of sour cream,,it was awesome,,lol,,squash in oven again roasting,,to see if i can do my adds again,,lol

this was very good as is. i will leave off the sour cream next time, it curdled and was weird once i put it on the hot soup.

I've never had a squash soup until now, needing an excuse so that I could eat squash without my roommates throwing a fit. So far its been a hit several times with both my friends and myself. As always I did a little of a spin off sense I can't leave a recipe as is. When going about making this soup I'll use a whole can of coconut milk, 2 jalapenos, about 1/4C finely grated ginger, and a little cayenne pepper if it needs a little more "kick"!

This is awesome!!! I used to be a picky eater and never would have dreamed of trying something like this. I'd sure be missing out! The second time I left out the sour cream, because I don't think it really adds anything to the soup (except fat!). I used dried thyme. Use a lot-it totally pulls the soup together!

I don't even like soup, and this is the best meal I've had in ages. A bowl of this and a loaf of crusty bread makes a fall evening sing. (Husband thought so, too, and he's a dedicated carnivore.)

My husband, who does NOT like squash LOVED this soup! He asked me to make a double batch next time. I did roast the squash before making the soup. It was easy to scoop out the flesh of the squash.

I love this soup! The ginger and the hot pepper add the perfect flavours. This will become a regular soup for my family. I left out the sour cream and thyme and it was still amazing. Thanks for a great recipe!

Loved this soup! I had squash soup years ago and had been looking for a good recipe and it fit the bill. I also got to use the new stick blender from my sister and it worked perfectly...a lot less trouble than using a blender! I'm going to try adding shrimp and see how that tastes, too!

Amazing! I did not have time to roast the squash like a lot of other people and I used skim milk and grated coconut instead of the coconut milk and dehydrated milk but it still runed out soooo great!!!

I cook often and this goes in my top ten recipe box. To die for!

This was a delightful surprise. I randomly grabbed a butternut squash from the market not knowing what I would do with it looked up some recipes and found this. Something that I noticed was that the sour cream seemed to bring out a lot more of the sweetness of the soup. Also my husband made the suggestion to add a bit of ham to it and it was AMAZING :-)

Loved this soup just the way the recipe is! So velvety and tasty! I will make again and again. Better than the curried butternut squash recipe! Thanks so much. UPDATE: I have come to omit the sugar, as the coconut milk makes it plenty sweet. I also use slightly less broth as is creates a thicker soup, which I like. I usually use two squashes, and double everything but the evaporated milk (still use 1 can) and use 3 cups broth,. I roast the squash ahead of time, as they provide excellent flavor as they caramelize in the oven. I refrigerate the squash if I make it a day or two ahead of time and it makes the soup a quick meal then! Still one of my all-time favorites!

I made it without the jalapeño, as there are a couple of pepper naysayers in the house. It was still fantastic!

My husband described this soup as "orgasmic."

This is a healthy soup with a few changes. I placed the squash, jalapeno, carrot, and onion on a foil-lined pan and sprayed with butter spray before placing in the oven at 375 to roast until brown. Then mashed and simmered with the broth about 30 minutes. Used non-fat evaporated milk and low fat coconut milk and used my stick blender after cooking down five minutes or so. Did not garnish and did not feel it needed any, really. Used two jalapenoes and next time will leave in some seeds, as it was not spicy at all but still quite good. Thanks for sharing!

I live in the PNW, this year my squash harvest came with a surprising butternut (all the sproutlings look the same at the ACE where I buy them so I sometimes get surprised with what I think I am planting!). This recipe is delicious! I used 1 medium and 2 small butternuts, ended up added 1 tsp of salt and had to had 1.5 cans of the chicken broth to cover the squash. I let it simmer down to thicken and just mashed the squash with a potato masher after it had cooked the 30 minutes. So YUMMY! Will be making this with my garden fresh peppers, onions and squash every year. Thank you!!

awesome soup! i didn't roast the squash before hand, but i might have let it boil 40 minutes as opposed to 30 (wasn't really watching the clock); it cooked beautifully. i also threw in some garlic. agree with previous reviewers that a second jalepeno would have been nice, but i used a good amount of fresh ginger, and a dash of cayenne pepper as well. i ended up adding the whole can of coconut milk on a whim (the soup is super creamy), and added some curry as well, which plays nicely with the flavors. i used no sugar (the sweetness is perfect already), and the sour cream isn't really necessary.

Made a double batch. Followed advice on the cumin and I may have used a little more fresh ginger (eyeballed it). I will serve with Rooster sauce (chile sauce) and cilantro, maybe a dollop of sourcream. My husband has an excellent palate and he called it cuisine, so "Done!"

Best Butternut Squash soup ever! I left the seeds in one of my Jalapenos, I like it hot!. And used Greek yogurt instead of sour cream (less calories)

Yum!

Wonderful soup!!

this soup was out of this world delicious! so rich and creamy...yum!

A big hit with the family but Didn't get much kick. Reading reviews I would also add another Jalapeno pepper for more heat. Next time will omit the white sugar. Coconut milk gives it plenty of sweetness. Definitely a keeper recipe!

absolutely loved this. i didn't have a jalapeno, so i subbed ground red pepper. i also added a pinch of cinnamon and it is absolutely wonderful.

My family and friends LOVED this soup this Thanksgiving. No one could figure out it was made with squash! And they certainly couldn't guess the coconut milk or ginger. But it was a huge hit! I don't own any sort of electric mixer or blender to puree this, but I had hand-pureed a bunch of butternut squash for pies and cakes so I used some of that, and for the onions and ginger, I just minced it. I don't think the onions interfered with the texture too much, though I'm sure it would be fantastic pureed too. I also didn't have any thyme so I skipped that. This was just an amazing soup that I will definitely be making again (we still have some squash puree in the fridge!). Thanks a bunch for this wonderful recipe!

I actually made this soup in October for my coworkers, and it was fantastic. I had about 4 cups left, and I froze it just to see how it would do. Pulled it out of the freezer yesterday morning and had it for dinner last night. It was still amazing!! Thank you for such a great recipe.

I didn't have jalapeños on hand, so I used a dash of cayenne. I also used brown sugar instead of white, and added a generous dash of cinnamon. Didn't have the coconut milk on hand, but I did have some apple juice, so I substituted there too. I look forward to trying it with the coconut milk. I garnished my bowl with roasted walnuts and fresh parsley. Yum! Thanks for the recipe!

My guests lapped this soup up! It is very flavorful, but a touch sweet for my tastes. I'm going to increase the ginger and add some chili's to it next time to try to cut through that sweet, sweet flavor. It is good. Don't hesitate to make this per the recipe!

very good

I used this recipe as a base for a really thick stew of veggies that were about to go bad. I baked the squash ahead of time, then blended it with the listed ingredients, using 1 can of coconut milk instead of evaporated milk + coconut. I then let it simmer with potatoes, leeks, and portabella mushrooms and thinned it a little with milk.

Very tasty! As others have done, I roasted the squash instead of boiling. Very good as is, but even better with some curry powder or cumin added.

This soup was amazing! My first time ever having or making butternut squash soup. The only thing I did different was I roasted the squash at 400 for 30 min. after drizzling with a little butter and sprinkling with kosher salt. It warmed the house and created a terrific aroma. After roasting, I boiled with the stock as described in the recipe for 15 min. Friends and family loved it. Thank you for sharing.

This recipe truly is 5 stars!! I did not roast my squash, but followed the recipe. I did bake my squash for 15 mins on 400 degrees to make it easier to peel and chop. Then I only simmered for 15-20 mins. This was not too spicy in my opinion, just the right amount of kick. It only needed a dollop of sour cream on top and I sprinkled dried thyme as well. Served with homemade breadsticks.

Delicious! Next time I make sure to have fresh ginger on hand--had to use ginger powder. Kicked it up a little with paprika and mustard seed powder for a bit of extra warmth, since I was also using a green chile pepper instead of jalopeno. It really is a versatile recipe! My picky husband loved it even though he usually is not into meals that look like baby food. Oh, and the crunchy blanched pieces of broccoli for garnish, cut small, into the plate they go right before you serve. Definitely a keeper!

I followed the reciepe exactly, and this soup is delicious! Perfect blend of sweet and savory. Serves with cornmeal crackers. Loved it!

Fantastic! This was a very big hit on Thanksgiving.

I made this soup with 2% evaporated milk, fat free sour cream and lite coconut milk and it was very creamy and delish! I also added 2 carrots, did not take the time to roast the squash, just boiled, and the emulsion blender worked like a charm! I will make this for guests in the future and also try freezing for easy reheating later.

My boyfriend and I both loved this. I made everything lo-cal: used fat-free plain yogurt instead of sour cream, light coconut milk, and actually canned, diced jalapenos. Everything turned out delicious (and spicy). This recipe is a keeper.

Amazing! I used brown sugar rather than white. Doubled the chicken broth. Used fat free evaporated milk and light coconut milk. Added into the mix 1 lean ham steak cubed (shortly after adding milk) and a packet of quality chicken bouillon seasoning for a little meaty-ness to slightly offset the coconut milk. Perfection!