• 2 pounds butternut squash (OR acorn squash)
  • 2 tablespoons butter
  • 2 jalapeno chiles (seeded and minced)
  • 1 onion (minced)
  • 2 teaspoons salt
  • 2 teaspoons coriander
  • 2 teaspoons white pepper
  • 2 cups milk
  • 3 cups water


  1. Halve squash lengthwise; discard seeds; place squash halves face down on a shallow baking sheet. Bake in a 400 degree F. oven until squash is very tender, about 40-45 minutes. Let squash cool. Meanwhile, melt butter in a large saucepan over medium-high heat; saute jalapenos (use rubber gloves when handling peppers) and onion until tender but not brown. Scoop flesh from squash shells, add to saucepan with remaining ingredients, stir to blend. Blend soup in a food processor or a food mill; return to saucepan; reheat until hot.
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