Spicy Butternut Squash Soup

The makings of a great fall soup

This has been a fall favorite of mine for several years now- it’s a sassified version of an autumn classic, Butternut Squash Soup. Kicked up with a little bit of jalapeno pepper for some extra punch.  You can adjust the heat by either using more jalapeno pepper, less jalapeno or just skip it altogether if you’re feeling a bit scared of all things spicy. It’s fairly easy to make (well, except the part where you have to peel and cube the squash and chop up some onions- this makes it a sweat & tears kind of recipe that could get a bit bloody as well depending on how skilled  you are with a kitchen knife). Bon appetit my friends!


1 large butternut squash (about 2-3 pounds)

3 tablespoons peanut oil

1 1/2 cup chopped onion

2 teaspoons of chopped garlic

1 cup thinly sliced carrots

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon pepper

1 1/2 tablespoons finely minced jalapeno pepper

3 cups vegetable stock


Cut the squash in half and scoop out the seeds.  Peel the squash and cut into 1 inch pieces.  In a large pot, heat oil over medium heat.  Add onion and garlic and cook, stirring often, until they begin to brown (about 5 minutes).  Add the carrot, cumin, salt and pepper. Cook for 1 minute and then add squash, jalapeno pepper and vegetable stock.  Bring to a boil, reduce heat and simmer for 15-20 minutes or until the vegetables are tender.  Remove from heat and puree the soup using a blender or food processor.  Puree until smooth.

Yields between 8-9 one cup servings.



Get a Free 5 Day Clean Eating Plan

Sign up to get your 5 Day Clean Eating Meal Plan and grocery shopping list. 

Whoop Whoop! Check your inbox for your 5 Day Meal Plan.