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Butternut Squash Soup with a Little Heat

Butternut squash soup is usually the first soup I make as the weather turns chilly here in New England. I love it.  I love the color of butternut squash soup.  It screams fall to me.  I love the texture of butternut squash soup because it is perfect for dipping a slice of warm crusty bread.  Most of all, I love that this soup is easy to make.

Today's recipe makes a butternut squash soup with a little heat.  The heat comes from the addition of jalapeno peppers as one of the vegetables in the soup.  I use two jalapeno peppers when I make this soup.  Use only one if you want just a hint of heat.  Yes, you can leave the jalapeno peppers out of the soup altogether and still have a yummy soup.

Butternut Squash Soup with Jalapeno Peppers

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Butternut Squash Soup
This butternut squash is one of the easiest soups you'll ever make.  The hardest part is cutting up the butternut squash but you can get around that by buying the squash already cut into cubes. If you do buy a whole butternut squash be sure to have a good knife on hand.  I prefer to use a santoku knife. I'm including an Amazon link to the one I like below.

Butternut Squash Soup with Jalapeno Peppers
This soup has three steps.  First, you'll cut the vegetables and place them on a pan for roasting. Second, the vegetables will roast in your oven for thirty to forty minutes while you go about your busy life.  Third, you'll puree the vegetables and mix them with chicken stock. Voila! You have a yummy soup.

You will need a kitchen tool for pureeing the vegetables.  I prefer to use a food processor or an immersion blender.  Choose the tool you like best. Just be sure to cool the vegetables a bit before pureeing.

Butternut Squash Soup with Heat

Vegetables for Butternut Squash Soup

2 pounds butternut squash, cubed
1 medium onion, chunked
2 seeded jalapeno peppers, red ones work best
1 rib of celery, chunks
2 large cloves of garlic
4 cups chicken (or vegetable) stock
2 Tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
honey, to taste

Preheat your oven to 400 degrees F. Prepare the vegetables and place them in a bowl.  Toss the vegetables with the extra virgin olive oil, salt, and pepper.

Place the vegetables on a sheet pan.  Roast the vegetables for thirty to 40 minutes, until they are soft but not browned.

Cool the vegetables for about fifteen minutes.  Place half of the vegetables in the bowl of a food processor with about one cup of chicken stock.  Puree the vegetables with the stock until smooth.  Transfer the mixture to your soup pot.  Repeat with the remaining vegetables and another cup of stock.  Add the pureed mixture and the rest of the chicken stock to the soup pot.

Heat the soup over medium heat.  Add a tablespoon or two of honey to get the level of sweetness you desire.  Add salt and pepper as needed.

I love to serve my soup with some crusty bread for dipping in the soup.  So yummy!

Kitchen Essentials




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