Butternut Squash & Jalapeno Cream Soup
Recipe type: Soup
Total time: 
Serves: 4
  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, crushed or finely minced
  • ½ tsp dried thyme
  • 3½ cups chicken stock
  • ⅔ cup white wine
  • 1 medium butternut squash, peeled, seeded, and chopped (about 1½ lbs)
  • 1 large jalapeno, seeded and diced
  • ½ cup heavy cream
  • 4.5 oz light cream cheese
  • Salt and pepper to taste
  1. Heat oil in a large saucepan over med-high heat. Add onions and saute for 3-5 minutes, until onions are translucent. Add the garlic and cook, stirring, for 30 seconds, until garlic is fragrant.
  2. Add the thyme, chicken stock, and wine, and bring to a boil.
  3. Carefully add the chopped squash and jalapeno, lower the heat, cover, and simmer until vegetables are tender; 15-20 minutes.
  4. Remove from heat and add cream and cream cheese. Puree the soup in batches in the blender, or use an immersion blender to blend until smooth.
  5. Return to heat and bring to a very gentle simmer before serving to ensure it is heated through evenly. Taste and season with salt and pepper if desired.
  6. Serve with a drizzle of additional cream or a swirl of sour cream or Greek yogurt.
You could use additional chicken stock in place of the white wine, but the flavour of the wine really makes the soup spectacular.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/05/butternut-squash-jalapeno-cream-soup/