Butternut Squash Soup with a Little Heat

Do you love butternut squash soup?

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 soup 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.

This soup has three easy 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.

Vegetables for Butternut Squash Soup

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.

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

Comments

GayleOctober 27, 2020 at 9:09 AM
I WILL BE MAKING THIS AS SOON AS I PURCHASE THE INGREDIENTS. SOUNDS DELICIOUS!
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