Spicy Butternut Squash Soup



  • 3 whole butternut squash
  • 1 teaspoon cinnamon
  • 1/2 cup light brown sugar
  • 1 stick of butter, cubed
  • 1 tablespoon of salt
  • 1/4 cup of olive oil
  • 2 onions, sliced thin
  • 4 garlic cloves, crushed
  • 3-inch piece of ginger, peeled and sliced thin
  • 2 leeks, sliced thin, white part only
  • 1 small carrot, sliced thin
  • 3/4 teaspoon crushed red pepper
  • 8 cups chicken stock
  • Salt


  1. Preheat oven to 375º F.
  2. Peel squash with a vegetable peeler, cut off ends, and cut in half. Remove and discard seeds and any stringy parts from the center with a spoon and rough-cut the squash into 1-inch squares.
  3. Place squash in a large roasting pan, sprinkle with cinnamon, brown sugar, and butter, and roast in the over for 40 minutes or until tender, stirring often.
  4. Meanwhile heat a large soup pot, and add olive oil. When oil is hot, add onion, garlic, leek, carrot, and ginger. Reduce heat to medium and cook vegetables slowly, stirring often. Add crushed red pepper and stir for one minute.
  5. Add ½ of the squash to the pot, add chicken stock, and simmer for 20 minutes. Remove the contents of the pot and place in blender. Take care, as the liquid is hot. When pureeing hot liquids always start the blender on a low speed and then increase the speed slowly. Puree the soup until slightly thicker than a broth.
  6. Return soup to pot, add the remaining squash, and simmer for an additional 20 minutes. Add salt to taste.


  • When making soup always pay close attention to the ratios of liquids and solids. If you learn these ratios, then you're on your way to making up your own recipes. Also, if a soup seems too thick, add a little more stock; cooking is about improvising.