Spicy Autumn Squash Soup
Making squash or pumpkin soup is actually quite easy, and there are a few time-saving shortcuts you can take. If making fresh butternut squash purée, for example (see directions below), you save yourself prep time by buying pre-peeled squash halves, cubes or even ribbons. Frozen butternut squash is another option as well. If making pumpkin soup, you can simply use canned pumpkin purée – just make sure it is not pumpkin pie pilling, which contains sugar and other ingredients you don’t need for these recipes!
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Notes*For vegan version, use vegetable broth and substitute maple syrup for honey
- 3 tablespoons Vervana Jalapeño Garlic Flavored Olive Oil, plus more to drizzle as a finish
- 1-2 cups chopped or shredded carrots
- 1 cup chopped onion
- 3-5 cups cooked butternut squash or pumpkin purée
- 2-4 cups organic chicken or vegetable broth
- 2-4 teaspoon Mexican Seasoning Blend
- 1 teaspoon raw honey
- Freshly ground salt and pepper, to taste
In a large sauce or soup pan, sauté the chopped onion and carrots in 3 Tbsp Jalapeño Garlic Flavored Olive Oil over med-low heat until the onion is translucent. Stir in the butternut squash or pumpkin and mix well.
Transfer in batches to a blender and add sufficient chicken or veggie broth to purée. Alternately, keep squash in the saucepan and use an immersion blender. When all is puréed and back in the pan, add more broth until you reach desired consistency. Simmer on med-low heat for 20 min, and season to taste with Mexican Seasoning Blend, honey, and freshly ground salt crystals. Ladle into bowls and finish each with a drizzle of Jalapeño-Garlic Flavored Olive Oil and fresh cracked pepper. Garnish with roasted pumpkin seeds and fresh sage or microgreens. For added contrast, drizzle with cream (coconut or dairy).
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