Posted by Tim Vidra / Wednesday, August 21, 2013
Butternut Squash Soup with a Little Kick
I don't know what the weather was like earlier in the week for you, but in Richmond, Virginia it has been cool and rainy. You might be thinking it's a bit early for warm soup, but if you were here on Monday I promise you would have enjoyed a warm bowl of this spicy butternut squash soup — a recipe I had some fun with for my most recent guest post over on Lot18.
Being able to pick both the squash and the jalapeño directly from the garden added to the freshness of this soup. Roasting the butternut squash to soften before incorporating into the soup also was a plus!
Served warm or cold, why not pick up two butternut squash and a jalapeño or two from your local market and give this recipe a try? This is also a great recipe to keep in your back pocket as fall squashes become more abundant and the cool weather continues to creep up on us.
E.A.T. local E.A.T. well
EAT Recommends guest contributor Recommendation Soups and Stews Vegetable vegetarian
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Hey, it's never too early for soup--especially since the squash are starting to hit the farmer's market. This sounds like a soup to revisit all through fall & winter.
ReplyDeleteTotally agree and my Hungarian heritage should prove that. When in Europe I love all of the soup options for lunch anytime of the year!
DeleteI agree, it's never too early for soup! And I can not wait till I can get my produce from my own garden next year:) Great looking recipe!
ReplyDeleteI cannot wait to see and hear all about this garden!
DeleteButternut Squash, one of my favorites! A must try recipe! Thanks for sharing.
ReplyDeleteThanks for taking a look!
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