Roasted Jalapeno and Butternut Squash Cream Soup
 
Prep time
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This Roasted Jalapeno and Butternut Squash Cream Soup is loaded with rustic Mexican flavors perfect for a fiesta. Adapt the heat level by adding more or less roasted jalapeno seeds and chili powder.
Author:
Recipe type: Soups
Serves: 4 servings
Ingredients
  • 2-3 tablespoons olive oil
  • 2 lbs. peeled and cubed butternut squashed
  • 1 medium onion, cut into large chunks
  • 1 large (or 2 small) jalapenos
  • salt and pepper for seasoning
  • chili powder for seasoning
  • 3 cups water
  • 2 cloves garlic, minced
  • 1 to 1¼ teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground mustard
  • ½ teaspoon coriander
  • 2 tablespoons coconut sugar, or brown sugar
  • 2 teaspoons lime juice
  • ⅓ cup white wine
  • 1 cup heavy cream
Directions
  1. Preheat oven to 400 degrees and spray a pan with cooking spray. Set aside.
  2. Prepare veggies by peeling and cubing squash and cutting onion. Dice garlic and set aside.
  3. Place squash, onion, and jalapeno(s) on baking sheet. Drizzle with olive oil. Generously season with salt, chili powder, and a few shakes of pepper. Toss to coat all veggies evenly.
  4. Roast at 400 degrees for 35 minutes. Remove from oven and allow to cool. Remove seeds and stem from jalapeno(s), keeping enough seeds for your heat preference. (I'm a wimp and discarded them all!)
  5. In 2-3 batches, puree roasted veggies (with desired jalapeno seeds) in blender with water, minced garlic, and oregano.
  6. Transfer mixture to a pot and add remaining ingredients. Stir until smooth. Bring to a simmer and cook for 5-10 minutes until desired thickness is reached. Season to taste.
  7. Serve warm with additional toppings such as sour cream, bacon, oregano, chips and salsa, black beans, roasted corn, etc.
Recipe by Breezy Bakes at https://www.breezybakes.com/roasted-jalapeno-and-butternut-squash-cream-soup/