STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Spicy Butternut Squash Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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. 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. 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. Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth. Heat gently with onion mixture.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: