Butternut squash are common winter squash, but because they store so well are available year-round. Butternut squash not only has a gorgeous hue, they are sweet and rich when cooked.
I don’t cook with squash on a regular basis, but this is one of my favorite ways to use it! It is super healthy yet very flavorful and doesn’t include a ton of ingredients.
The heat is subtle but definitely has a little kick. Feel free to decrease or omit although I think it adds a uniqueness and compliments the sweetness of the squash.
As always with soup, adjust your seasonings. You might be using lower sodium broth and need a little more salt.
Tips for making butternut squash soup:
- If you want the soup to come together quicker, pre-chop your squash. I do prefer it fresh over the pre-packed squash at the store, but do what you gotta do.
- This is a great soup to make in advance. It only gets better as the flavors marry.
- Get creative with toppings! Pepitas, Creme Fraiche, crushed croutons, fresh chopped cilantro and/or jalapeños make it fun!
- Pair this with a salad and some crusty bread for a simple meatless meal.
Sunday
Chicken and Black Bean Enchiladas, Mexican Rice
Monday
Butternut Squash Soup (recipe below), Crusty Bread and Spinach Dip
Tuesday
Leftovers
Wednesday
Halloween! Simple Chicken Tortilla Soup, Chips and Guacamole
Thursday
Leftovers, plus Hot Beans & Cheese
Friday
My youngest turns ONE! In complete denial. I might switch it up from pizza and make a pasta dish since he loves pasta.
Saturday
Company- not sure what I making yet!
Jalapeno-Ginger Butternut Squash Soup
A nourishing vegan butternut squash soup with a spicy little kick.
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
Instructions
- 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.
- Add vegetable broth, water and brown sugar and bring to a boil.
- Next, reduce heat to a simmer and cook until squash is tender, about 20 minutes-25 minutes.
- 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.
- 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 366mgCarbohydrates: 39gFiber: 10gSugar: 10gProtein: 6g
Recipe calculations are an estimate and are subject to error due to the variation found in the software's database of food items and differences among brands.
Question: What are you having this week? Do you have a typical Halloween meal that you make?
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I am always intrigued by soups like this but never try them. I might have try this one out. Here are our plans for the week.
Sun- fajitas with burracho beans and cilantro lime rice.
Mon- freezer potstickers and leftovers
Tues- quesadillas
Wed- Britt’s making sweet potato and black bean tacos
Thurs-vegan pasta figioli soup
Fri- we are eating out
Sat- baked potatoes
Gretchen- I thought of you, Britt and Dana as soon as I tried this soup. It was so yummy and this is not something that looked all that good to me at first. I really just made it because I had the squash, wanted soup and had the ginger/jalapenos on hand. I am soooo glad I tried it because I will make it again and again. Love those kind of pleasant surprises!
Sun: bean and pepper quesadillas
Mon: Pesto, pasta, and peas with walnuts
Tues: We have a dinner mtg 🙂
Wed: Sweet potato and black bean tacos with slaw
Thurs: Butternut squash soup (Mind doesn’t have jalapeno! YUM! I may need to go to the store and get some!)
Fri: pizza
Brittany Smith recently posted..Vegan Tortilla Soup…Yum!
Britt- if you don’t do it this week, you have to try this recipe. Just the simple addition of the heat and the ginger makes this soup soooo awesome. I totally thought of you girls the minute I tried it and I almost didn’t make it because it didn’t sound that great to me at first. So glad I did.
I decided to double the recipe, so I need to go to the store anyway! I can’t wait!
Brittany Smith recently posted..Vegan Tortilla Soup…Yum!
Monday- spring rolls and Thai veggie soup
Tuesday- Pasta and Broccoli
Wednesday- Britt’s tortilla soup
Thursday- your butternut squash soup, i LOVE butternut squash, i can’t wait to try it
Friday- camping- veggies burgers over a campfire, foil packets of veggies
Saturday- fresh veggie sandwiches with homemade chipotle hummus
Love the spicy jalapeno in this-looks delicious! And I love your baked oatmeal recipe-just voted for you to win 🙂
EA-The Spicy RD recently posted..The World’s Most Expensive Thai Chicken Pizza.