YUMMY Butternut Squash Soup with a Kick

Fall might be my favorite season. It is the colorful finale of summer. I think of farmers harvesting their last crops and preserving all that goodness, in soups and baked goods, to carry us through the cold winter months.

Unfortunately, I cannot do as much cooking and baking as I would like. However, one item I must make at least once every fall is my Butternut Squash Soup. This soup captures all that fall goodness in a bowl with a couple surprise flavors from the cumin and the red pepper. Here is the original recipe for all you lucky folks out there who can still tolerate the cream. Keep posted for modifications to this recipe for the lactose intolerant coming soon.


3 Tbls butter

2 chopped onions

5 lbs peeled and chopped butternut squash

7 chopped cloves garlic

3 tsp grated ginger root

1/8 tsp crushed red pepper

6 cups chicken broth (substitute vegetable broth)

1 cup water

2 tsp sea salt

1 tsp pepper

1/2 tsp cumin

2/4 cup heavy cream


Saute the 2 chopped onions in butter for 10 minutes.

Add butternut squash, ginger, red pepper, and garlic and saute for 5 minutes.

Add chicken broth and water and simmer for 20 minutes. Toward the end of the 20 minutes add the salt, pepper, and cumin.

Puree and stir in heavy cream. Serve warm with grated gouda cheese on top for a little extra flavor.

Note: Just remember soups are one of the most forgiving meals. If you are short on time there is no need to chop things into tiny bits and everything could probably go in at the same time without effecting it. Enjoy.


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