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    You are in: Home / Recipes / Spicy Butternut Squash Soup Recipe
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    Spicy Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Katzen's Note:

    I never thought I would like squash soup... but when it has a good amount of heat, and some garlic... sign me up! I always make my vegetable stock from scratch, and I really think that makes it so much better!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 butternut squash
    • 2 -3 cups vegetable stock
    • 1 cup orange juice
    • 2 onions, chopped
    • 1 pint mushroom, sliced
    • 6 garlic cloves, minced
    • 1 tablespoon minced ginger (or more)
    • 1 tablespoon olive oil
    • 1 tablespoon chili paste
    • 1 teaspoon salt, to taste

    Directions:

    1. 1
      Cut squash in half, lengthwise, and scoop out insides. Place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it. Cool, and then scoop squash out.
    2. 2
      Saute onions, garlic, and mushroom in oil until soft. Add ginger, chili paste, and salt. Cook for a few more minutes to allow flavours to mingle.
    3. 3
      Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth. Heat gently with onion mixture.

    Ratings & Reviews:

    • on November 20, 2011

      55

      This was delicious and I only wish I had fresh cilantro on hand to garnish. Tasted better the next day after the soup had a chance for the ingredients to get to know one another. I used Tabasco Chipotle Sauce for the canned. A spoonful of leftover brown basmati rice was added to each serving for an easy meal in a bowl. Thanks for posting. Reviewed for Veg Tag/November.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2011

      55

      Very good and easy! I had to make a couple changes because I didn't have chipotle sauce in the house. Instead, I used the dry seasoning in addition to cumin. It was still plenty spicy. I also didn't have mushrooms, but I used carrots as I had a ton of them and that was great too. I added chunks of chicken and black beans to the end product. It turned out amazing. Great texture!!!! The orange juice adds a nice touch!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Butternut Squash Soup

    Serving Size: 1 (503 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 233.8
     
    Calories from Fat 25
    10%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 406.4 mg
    16%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 8.5 g
    34%
    Sugars 13.8 g
    55%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    vegetable stock

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