Total TimePrep: 20 min. Cook: 45 min.
Makes8 servings (2 quarts)
- 2 medium carrots, sliced
- 2 celery ribs with leaves, chopped
- 2 medium leeks (white portion only), sliced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup butter
- 2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
- 2 cans (14-1/2 ounces each) chicken broth
- 1/2 teaspoon ground ginger
- 1/2 cup half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup chopped pecans, toasted
- In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes.
- Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan.
- Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 cup: 191 calories, 13g fat (5g saturated fat), 23mg cholesterol, 439mg sodium, 18g carbohydrate (6g sugars, 5g fiber), 3g protein.
Oct 9, 2019
This recipe was in a Taste of Home cookbook many years ago, and I have made it over and over. I always make cornbread in an iron skillet to serve with it. I love some of the suggestions here, such as roasting the squash, carrots, celery, and leeks and then just scooping them into the blender. Great idea. I haven't tried curry powder or cinnamon, but will try that next time. If you haven't added the jalapeño, you must! It really elevates the sweet flavor of the other ingredients, and it isn't overly hot unless you include the seeds.
Oct 31, 2017
Very, very good!! I did add 1/2 tsp. each of curry powder and cinnamon to go along with the ginger. I, also, used coconut milk for part of the liquid. I'm sure this was wonderful as is, but I wanted a little more Indian flair.
Jan 14, 2015
Nice. I cut the squash in half, removed the seeds, put the carrots, onions, celery and butter where the seeds were, covered with foil and roasted in the oven until tender. Then after it cooled a bit, scooped everything out into the blender with the chicken stock and proceeded from there.
Dec 8, 2014
Very good soup, my family liked it very much, I added 1 full tsp of ginger and 1 tsp of cinnamon and was "perfect" to our tastes. Easy to make, I have an inversion blender which makes it a snap to puree.
Oct 6, 2013
Very nice. I will make again but add more ginger. Janet
Sep 7, 2013
No comment left
Feb 13, 2013
<p>We have the issue this recipe first appeared in and refer to it frequently. We tried it after having a similar soup at Fresh Choice that we wanted to make at home. My four kids all love this, they call it pumpkin soup (because of the color) and often ask for it when they don't feel well. I have never used the jalapeno, but I would like to. I usually use onions instead of leeks just because I have them on hand. Sometimes we put in the half and half, sometimes we don't; we enjoy it either way. I do not cool it and process it in the blender, I use an immersion blender right in the pot - much faster and easier. Unfortunately, this soup doesn't last long around here, and with the size of pot I use, I would like to have some for another day!</p>
Nov 13, 2011
I first made this years ago from the magazine, and continue to make it. The soup is delicious! I don't use the ginger, pecans or leeks, and sometimes leave out the celery, but include some choppedonions. I often make the soup and freeze it without the half and half. When I thaw it and heat to serve, I add the half and half at that time
Nov 23, 2010
The whole family loved this soup, I've given out this recipe many times. I don't add the jalapeno, however.
Oct 8, 2010
I made this last night and I thought it was awesome.