Go Back
Melanie F.

Jalapeno-Ginger Butternut Squash Soup

A nourishing vegan butternut squash soup with a spicy little kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Inactive Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soups
Calories: 216
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons olive oil
  • 6 cloves garlic chopped
  • 1 Tablespoon diced fresh ginger
  • 1 jalapeno seeded and chopped (use half if it's too spicy)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 3 1/2 to 4 pounds butternut squash peeled and cut into 2-inch cubes (about 8 cups)
  • 4 cups vegetable broth or stock
  • 2 cups water
  • 1 Tablespoon light brown sugar

Method
 

  1. Heat olive oil in a 4 to 5 quart soup pot over medium heat. Add garlic, ginger and jalapeno. Cook for 1-2 minute, stirring constantly, until fragrant but not brown. Add squash chunks, salt and cayenne pepper and saute for another 5 minutes, stirring occasionally.
  2. Add vegetable broth, water and brown sugar and bring to a boil.
  3. Next, reduce heat to a simmer and cook until squash is tender, about 20 minutes-25 minutes.
  4. Pour soup into blender (might have to do this in batches depending on size of your blender) and process until smooth or use an immersion blender to puree it in the pot.
  5. If using blender, return pureed soup to pot and keep on low for ~10 minutes to allow flavors to come together and soup to thicken a little. Serve hot, topped with roasted pepitas (pumpkin seeds) or minced cilantro.

Notes

For extra creaminess, you could drizzle a few tablespoons of whipping cream or coconut milk in the soup. Season to taste with additional salt if needed. If you don't like it very spicy, reduce cayenne to 1/8 tsp and only use half of the jalapeno pepper.