Spicy Butternut Squash Soup

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Servings: 6 Difficulty: Intermediate
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A velvety, vibrant soup blending sweet roasted squash with a gentle kick of jalape&# 195;±o and aromatic saffron.
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This Spicy Butternut Squash Soup is a comforting bowl of autumn in a bowl. The base of sweet, caramelized butternut squash provides a creamy, velvety texture without heavy cream, while fresh jalapeños add a bright, spicy heat that cuts through the richness. A touch of saffron elevates the dish with an earthy aroma and a stunning golden hue. Perfect for chilly evenings, this soup is easy to prepare, makes excellent leftovers, and can be customized with various stocks or garnishes. It’s a simple yet sophisticated meal that brings warm, home-style flavors to your table.

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Spicy Butternut Squash Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 191.5

Description

This Spicy Butternut Squash Soup is a comforting bowl of autumn in a bowl. The base of sweet, caramelized butternut squash provides a creamy, velvety texture without heavy cream, while fresh jalapeños add a bright, spicy heat that cuts through the richness. A touch of saffron elevates the dish with an earthy aroma and a stunning golden hue. Perfect for chilly evenings, this soup is easy to prepare, makes excellent leftovers, and can be customized with various stocks or garnishes. It’s a simple yet sophisticated meal that brings warm, home-style flavors to your table.

Ingredients

Directions

  1. Peel the butternut squash, cut each squash lengthwise in half, and scoop out the seeds.
  2. Thinly slice enough squash to measure 1 cup, and cut the remaining squash into 1-inch pieces.
  3. Heat olive oil in a heavy large skillet over medium-high heat.
  4. Add the 1 cup of thinly sliced squash to the skillet and cook until browned, stirring occasionally, about 8 minutes.
  5. Transfer the browned squash to a heavy large pot.
  6. Add the remaining cubed squash, chicken stock, and minced jalapeño to the pot.
  7. Bring the mixture to a boil, then reduce heat and simmer until the squash is very tender, about 25 minutes.
  8. Puree the squash mixture in batches in a blender until smooth.
  9. Pour the puree back into the pot and season to taste with salt.
  10. Bring the soup to a simmer, thinning with more stock if a thinner consistency is desired.
  11. Mix in the jalapeño rings and saffron threads, and simmer for 2 minutes.
  12. Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 191.5kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 17.0mg1%
Total Carbohydrate 51.1g18%
Dietary Fiber 8.5g34%
Sugars 12.3g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup can be prepared 1 day ahead. Cover and refrigerate. Reheat gently on the stove before serving.

Variations: For a vegan version, substitute chicken stock with vegetable stock.

Tip: Be careful when blending hot soup; allow it to cool slightly and fill the blender only halfway, holding the lid securely with a towel.

Keywords: butternut squash soup, spicy squash, jalapeno soup, saffron soup, vegan soup, vegetarian, fall soup, autumn recipe, comfort food, blended soup, healthy soup, winter warmer, easy dinner, meal prep, roasted squash, golden soup
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