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Spicy Butternut Squash Soup Recipe

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This recipe for Spicy Butternut Squash Soup, by , is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dari (Bartholomew) Blake


1 sweet onion, diced
3-4 cloves of garlic, minced
1 butternut squash, peeled, seeded and diced
1 sweet potato, peeled and diced
3 carrots, peeled and diced
2 parsnips, peeled and diced
1 tsp poultry seasoning
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1 quart chicken or vegetable stock
1 (14 oz) can light coconut milk
salt and pepper

In a large pot, sauté onions in 2 Tbsp of water over medium heat until slightly golden, and translucent. Add more water, 2 Tbsp at a time to prevent sticking. Add garlic and cook for another minute. Do not let garlic brown. Add squash, sweet potato, carrots, parsnips, poultry seasoning, pumpkin pie spice, cinnamon, allspice, ginger and broth, increase heat to high and cover. When pot begins to boil, reduce heat to medium-low and simmer for 20 minutes or until vegetables are tender. Puree soup in batches in a blender or with an immersion blender. Stir in coconut milk, salt and black pepper, warming through and adjusting seasonings to taste. Garnish and serve.




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