Jalapeño-Ginger Butternut Squash Soup Recipe

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Jalapeño-Ginger Butternut Squash Soup
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  1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
  2. In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.
  3. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1332.74 Kcal (5580 kJ)
Calories from fat 405.24 Kcal
% Daily Value*
Total Fat 45.03g 69%
Cholesterol 61.65mg 21%
Sodium 9654.27mg 402%
Potassium 7163.04mg 152%
Total Carbs 237.78g 79%
Sugars 46.62g 186%
Dietary Fiber 37.42g 150%
Protein 20.55g 41%
Vitamin C 453.9mg 757%
Vitamin A 18.1mg 605%
Iron 18.8mg 104%
Calcium 991.4mg 99%
Amount Per 100 g
Calories 50.03 Kcal (209 kJ)
Calories from fat 15.21 Kcal
% Daily Value*
Total Fat 1.69g 69%
Cholesterol 2.31mg 21%
Sodium 362.39mg 402%
Potassium 268.88mg 152%
Total Carbs 8.93g 79%
Sugars 1.75g 186%
Dietary Fiber 1.4g 150%
Protein 0.77g 41%
Vitamin C 17mg 757%
Vitamin A 0.7mg 605%
Iron 0.7mg 104%
Calcium 37.2mg 99%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.6
  • 36

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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