Jalapeño-Ginger Butternut Squash Soup

Jalapeño-Ginger Butternut Squash Soup
Photo by Dan Goldberg


  • 4 pounds butternut squash, peeled and cut into 2-in. cubes
  • 3 tablespoons heavy whipping cream
  • Crème fraîche (optional)
  • 2 tablespoons grated ginger
  • 6 cloves garlic, chopped
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • + 4 more ingredients
    • 1 tablespoon light brown sugar
    • 1 jalapeño chile, seeded and chopped
    • ¼ teaspoon cayenne
    • 3 cups chicken broth

1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower he...

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