Peppered Squash Soup Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Peppered Squash Soup

PORK
9Ingredients
65Minutes
Read Directions
Add to Meal Planner
Peppered Squash Soup

Add to Meal Planner

Ingredients

US|METRIC
12 SERVINGS
  • 2 lb. butternut squash (OR acorn squash)
  • 2 Tbsp. butter
  • 2 jalapeno chiles (seeded and minced)
  • 1 onion (minced)
  • 2 tsp. salt
  • 2 tsp. coriander
  • 2 tsp. white pepper
  • 2 cups milk
  • 3 cups water
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    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.
    Discover more recipes from Pork

    PlanShop