a quick and delicious side dish that can also be eaten as a dinner. This recipe can be altered to incorporate whatever vegetables you like.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 teaspoons grated fresh ginger
- 1 jalapeno pepper, seeded and diced
- 1 (2 pound) butternut squash – peeled, seeded, and cubed
- 1 (14.5 ounce) can chicken broth
- 1 (12 fluid ounce) can evaporated milk
- ½ cup coconut milk
- 1 tablespoon white sugar
- salt and black pepper to taste
- 1 cup sour cream
- 1 tablespoon chopped fresh thyme, or to taste
Instructions
- Melt butter in a large pot over medium heat. Stir in onion, ginger, and jalapeño pepper; cook and stir until onion has softened and turned translucent, about 7 minutes.
- Add butternut squash and chicken broth; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes.
- Stir in evaporated milk, coconut milk, sugar, salt, and pepper. Cook and stir 5 minutes more.
- Pour soup into a blender, filling the pitcher no more than halfway. Hold down the lid of the blender with a folded kitchen towel; carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. (Alternately, you can use a stick blender and purée soup in the cooking pot.) Ladle soup into bowls and garnish with sour cream and thyme to serve.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 14 g |
| Sodium | 415 mg |
| Sugars | 14 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Beyond delicious !
This is the BEST butternut squash recipe I have ever found. I love it! I used habanero pepper because that is what I had from garden, and it was perfect.
I’ve been making this for years but now do a vegan version- olive oil instead of butter, vegetable stock instead of chicken, and all coconut milk rather than evaporated. I actually prefer the vegan version! I also prefer leeks to onions. So, so good and easy to play with as the description suggests.
Added 1 tsp. Hot sauce instead of peppers. Added 2 tsp curry Garnished with grated cheese, green onions & croutons.
I made this and have a few times since. I tweaked it a tiny bit after first try according to my family’s tastes. Some are finicky. I put spices on the table for those that are a bit more adventurous, lol. I personally loved it exactaly as it was. But most soups are my weakness, lol.
Awesome soup! Fourth or Fifth batch. Double it every time. Add carrots, mushrooms and garlic. Tonight’s batch has thee small baked potatoes for a mix up.
I did not alter the recipe one bit. Awesome. Best butternut squash soup I have ever had!
Awesome combination and easy to make.
This soup turned out good. It goes great with grilled cheese. I was out of coconut milk and evaporated milk the first time I made it, so I used almond milk for all of it. It turned out good. The second time I had the right milks, and the coconut milk does taste better in it. I added another jalapeno the second time because it didn’t have enough “kick”. It would be great even spicier, so next time I’ll add a habanero or ghost pepper. I presently have a lot of kabocha squash, so I’ll be trying it with those since they are interchangeable with butternut.
I have made this recipe numerous times, and though I have tried others… This by far my favorite!!! Since I’m vegetarian I just substitute vegetable broth for the chicken broth. It’s a hit with all I serve it to.. yummy!
Really good! However, it wasn’t as thick as I normally like my soups. I definitely see myself making this again.
Very tasty & smooth soup!
Amazing EVERY time. We top it with diced green apples and chopped bacon instead of sour cream of thyme. This a must for the holiday meals or just because!
Very tasty soup. I made vegan style with extra coconut milk and veggie broth. I agree it can use extra kick with 2 jalapeños and a dash of cayenne pepper. Also added paprika ,coriander, and 2 tbsp sherry.
If I could give this more stars I would! This soup is rich and decadent! I followed the suggestions of others & roasted the squash versus boiling it. Add crusty bread & you’ve got a meal. I’ll definitely make this again and again and again!!
If I could give this more stars I would! This soup is rich and decadent! I followed the suggestions of others & roasted the squash versus boiling it. Add crusty bread & you’ve got a meal. I’ll definitely make this again and again and again!!
Enjoyed the soup but found it too creamy for my liking. Will cut back on the coconut milk next time. I used 2% milk instead of evaporated milk.
This soup has Rock Star Status! I used the entire jalapeno because we like spice. The only other change I made was to use enough chicken broth to cover the vegetables before simmering. We will definitely be making this again!
I roasted the squash, other than that, I followed the directions (and added half ginger). VERY good! Will be making again!
I love this soup! I make it every year for Thanksgiving! I add a bit more squash and coconut milk. It always wows the taste buds!
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