Easy Tangy Butternut Squash Soup

Easy Tangy Butternut Squash Soup

3 reviews, 5 star(s). 100% would make again

Ready in 1 hour

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.


3 cups Butternut Squash
3 cups Chicken broth
1 Yellow Onion; Small
1 Carrot; Large
2 Garlic
3 tablespoon Olive oil
1 tablespoon Fresh Ginger
1 teaspoon Ground nutmeg
1 teaspoon Sea salt
1/2 teaspoon Dried thyme
1/2 teaspoon Chipotle Chili Pepper
1/2 teaspoon Fresh ground black pepper
1/2 cup Half and half

Original recipe makes 6 Servings



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.

Verified by stevemur
Alert editor   
Calories Per Serving: 119 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Easy Tangy Butternut Squash Soup

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

This soup is great! Has a little bite to it and considerable nutrition. I added some parsnips as well, doubled the fresh ginger, used low sodium broth, and subbed fat-free plain yogurt for the half & half. Lots of flavor!
LydiaFood 1y ago

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 5y ago

[I posted this recipe.]
Alakar 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free