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This is a tangy butternut squash soup that is perfect for summer or winter and easy to make. The sweetness of the squash and carrots combine with the tangy ginger and the spicy chipolte to really give great flavor.
"This is my wife's favorite soup [one of mine]. Have been making it weekly since finding it - had lots of b-nut squash and needed a recipe]. I substituted sour cream for the half and half, very good."- mikeida881
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Peel and seed butternut squash then cut into cubes and put into soup pot. Mince onion, carrot, garlic and ginger and add to the pot. Add olive oil, nutmeg, salt, thyme, chipotle pepper and black pepper to pot, then add enough chicken broth to completely cover the ingredients.
Bring to a boil then reduce heat, cooking for 15 to 30 minutes until squash is soft. Remove from heat, scoop squash and other solids out of the broth with a strainer spoon or something similar and put in a blender. Set the broth aside for right now. Add 1/2 cup of half and half and blend mixture until smooth. If soup is too thick, you can add some of the reserved broth to thin it.
Will make about 6 cups.
Serve immediately or save for a soup day.
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mikeida881 3 years agoThis is my wife's favorite soup [one of mine]. Have been making it weekly since finding it - had lots of b-nut squash and needed a recipe]. I substituted sour cream for the half and half, very good.
Alakar 3 years ago[I posted this recipe.]