Butternut Squash Soup with Jalapeno

Bnut soup 001

This summer, one of the vegetables I raised was Butternut Squash. It did very well. As I wrote my different relatives, I got over 12 squash that weighed at least 4 pounds each. My sister said she had been able to taste a Butternut Squash soup that was good, and sent me a pointer to the recipe.

This year, I am finding many Butternut Squash Soup recipes. There are several things they all seem to have in common; they use fresh ginger, and coconut milk. And they add capsicum heat. That is the burn from hot peppers. Caprial Pense’s recipe (Curry Winter Squash Soup) gets it heat from the peppers in the curry powder, while this recipe goes straight for the hot pepper by adding a Jalapeno. Finally, they all seem to use a cream product as a garnish- sour cream, cremefraiche, … And as a result, all the photos of the different soups look exactly alike!

Butternut Squash Soup with Jalapeno

Ingredients

  • 3 Tbs butter
  • 1 onion, diced
  • 2 tsp grated fresh ginger
  • 1 jalapeno pepper, seeded and diced
  • 2 lbs butternut squash, peeled, seeded and cubed
  • 16 oz. chicken broth
  • 12 oz. evaporated milk
  • 1/2 cup coconut milk
  • 1 Tbs granulated sugar
  • salt and black pepper to taste
  • sour cream for garnish when serving

Directions

  1. Melt the butter in a large pot over medium heat; stir in the onion, ginger and jalapeno pepper; cook until the onion turns transparent.
  2. Add the squash and broth and raise the heat to high to bring the pot to a boil.
  3. reduce the heat to medium low, cover the pot and simmer until the squash is tender- about 30 minutes.
  4. Stir in the evaporated and coconut milks, and sugar; cook for another 5 minutes. Puree the soup** (see below)
  5. Add salt and black pepper to taste, and stir well into the pureed soup.
  6. Ladle the pureed soup into bowls and garnish with a large spoon of sour cream to serve.

**To puree the soup, if possible, use a stick/immersion blender. If not, then do the soup in batches in a blender as follows:

  • ladle some soup into the blender, do not fill the blender more than half full.
  • hold the lid on the blender with a towel so you don’t get burned; then pulse the blender a few times to break up the chunks before turning it onto Puree.
  • Pour the pureed soup into a clean pot, and continue to puree the soup in batches until it is smooth.

When I seed a squash, I always save the seeds and roast them. That is so easy, and they are a good snack.

Since I also grew my own Jalapenos this year, I was finishing my last harvest of the jalapenos and saved two out for making this soup. So I added extra heat by using both the jalapenos instead of just one. It was okay, and the sour cream garnish gives you a chance to cool your mouth from the heat if necessary.

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