Total TimePrep: 20 min. Cook: 45 min.
Makes8 servings (2 quarts)
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.
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.
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.
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.
Very nice. I will make again but add more ginger. Janet
<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>
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
The whole family loved this soup, I've given out this recipe many times. I don't add the jalapeno, however.
I made this last night and I thought it was awesome.
Loved this. I was looking for a way to use some butternut squash my neighbor had given me. My husband doesn't care for "sweet" vegetables, so I needed something different from most of the squash recipes out there. We both thought this was really good!