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Butternut Squash Soup with a Kick

Rated as 4.72 out of 5 Stars

"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."
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1 h servings 335 cals
Original recipe yields 6 servings


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  1. 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.
  2. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 335 calories; 21 g fat; 32.4 g carbohydrates; 8.2 g protein; 47 mg cholesterol; 415 mg sodium. Full nutrition

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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....

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 a...

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 ...

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....

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...