Butternut Squash Soup

butternut squash soupHomemade butternut squash soup made from scratch is one of my favorite winter soups to make and enjoy. The preparation is very easy if you can find already cubed butternut squash – I get mine from Trader Joes in the produce section. Butternut squash is also known as the winter squash, and it goes well in salads or as a side on its own, but my favorite way to use it is in this soup. I love how adding a little jalepeño gives this soup a nice flavorful kick to it, without making it too spicy. I used a little cream for the topping, along with smokey pumpkin seeds from NatureBox.

Are you guys ready for spring? I am!! I am getting tired of this chilly weather, and ready for more sun (I am as pale as a ghost!). Last night my husband and I went to a cooking class, which was a lot of fun!! I put a pic on Instagram, and took more of the food, but my phone hasn’t been working so well lately and they seemed to have disappeared! I hope they show up again so I can post a few. We made chicken jambalaya, chicken tetrazzini, rolls, roasted garlic cauliflower, and a geniose cake – everything was so delicious!

Butternut Squash Soup
 
Prep time
Cook time
Total
 
Type: Soup
Serves: 4
Ingredients
  • 4½ cups cubed butternut squash (2 lbs)
  • 2 tbsp olive oil
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 2 medium carrots, chopped
  • 1 tbsp chopped jalapeño
  • ½ tsp cumin
  • ½ tsp black pepper
  • 2½ cups chicken broth
  • ¼ cup half-and-half
  • ¼ cup NatureBox smokey pumpkin seeds, for topping (www.naturebox.com)
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Add onions and garlic, and sauté for 7 minutes uncovered while stirring occasionally.
  3. Add carrots, jalapeño and butternut squash and stir.
  4. Add cumin and black pepper, then the chicken broth.
  5. Cover and bring to a boil, then reduce the heat to medium and cook for 25 minutes.
  6. Use an immersion blender to purée, or transfer to a blender then back to the pot.
  7. Stir in half-and-half and serve immediately.
  8. Top with smokey pumpkin seeds.

 

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16 comments

  1. Jennifer @ Peanut Butter and Peppers says:

    Where is Spring? Actually were pretty lucky it’s suppose to be nice through-out the weekend! yah! But rain and cooler next week. I LOVE butternut squash and yours looks amazing!!! I have three butternut squashes i need to use and this soup looks perfect! Thank you for sharing!!

  2. Hotly Spiced says:

    I love the look of your soup. I can imagine you are very ready for Spring after a long cold winter. How lovely to go to a cooking class together – I would love to do that xx

  3. Charl says:

    Hi Kristi,

    I have to say I wouldn’t have thought of adding jalapeno to my butternut squash soup… great call I think… thanks for sharing!

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