Cooking · Food · foodie · Recipe

{spicy butternut squash soup}

Butternut squash has been my jam lately.  Roasted.  Cubed in salads.  Pureed.  I even went as far as making a folder in my email labeled “Butternut Squash Recipes.”

Just give me all the butternut squash and nobody gets hurt.

Guess what else – it’s vegan + gluten-free.  I can’t even remember the last time I typed those words.  Let’s be honest, I’ve put on a few lbs. and it’s time to get back to incorporating healthy(er) recipes again.


This one here is spicy.  Like I put the whole damn jalapeno in there thinking I was a total bad ass.  Then had to pick some out….lol.  Caliente!  You only need 1 tablespoon, trust me.

Here’s what you’ll need:

  • 1 butternut squash (about 2-3 lbs)
  • 1 tablespoon jalapeno, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups vegetable broth
  • 1-2 cups water


  • pumpkin seeds
  • pesto



  1. Preheat oven to 400 degrees.
  2. Slice the squash in half lengthwise and place on a lined cookie sheet, cut side down.
  3. Bake 60-90 minutes or until flesh is fork tender. Cool then scoop out flesh, discarding seeds.
  4. Puree squash in a food processer with the jalapeno + cumin + salt + pepper + veggie broth.
  5. Transfer to a stock-pot and stir in 1 cup of water. Bring to a simmer and cook for 10 minutes. Add additional water or reach desired consistency.
  6. Adjust seasoning to taste.
  7. Top with a dollop of pesto + sprinkle with pumpkin seeds.




It’s a good clean recipe that I plan to whip out when I need to get my ass in check.



Here’s a couple of the recipes that I have saved.  Tell me you don’t kinda have a “thing” for butternut squash too?


Maple Pecan Hasselback Butternut Squash


Butternut Squash Gratin


Farro, Butternut Squash, Sausage and Dried Cherry Stuffing


xoxo stacyb

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