Chili Pepper Madness

November 24, 2014

Butternut Squash-Jalapeno Soup

Butternut Squash-Jalapeno Soup Butternut Squash-Jalapeno Soup

I told you I was going to make soup with the leftovers! The other night we had a stay-at-home pasta making night and we made homemade raviolis filled with butternut squash, jalapeno and goat cheese. It was great, but we had some of the leftover jalapeno-squash puree. It tasted so good, I didn't want it to go to waste, and besides, who likes to waste food? This was actually very easy to whip together. I just added chicken broth and heated it up, then topped it with olive oil and parsely to serve. Here is the recipe from scratch, though, in case you didn't make the ravioli recipe first. I recommend making that one, though, and THEN this one. 

Butternut Squash-Jalapeno Soup


  • 1 medium butternut squash
  • 1 tablespoon chili powder
  • Salt and pepper to taste
  • 4 cloves garlic
  • 1 small yellow onion, chopped
  • 1 jalapeno pepper, roasted and chopped
  • 4 tablespoons goat cheese
  • 1 tablespoon chili powder or Cajun style seasoning
  • 2 cups chicken broth (or to your preference)
  • Olive oil for serving
  • Chopped parsley for topping

Cooking Directions

  1. Preheat oven to 425 degrees.
  2. Slice butternut squash in half and set it into a large baking dish. Sprinkle tops with chili powder, salt and pepper. Add about 2 cups water into the bottom of the baking dish. Bake for 50 minutes, or until the squash is softened and cooked through.
  3. With the squash, add the garlic cloves to a sheet of aluminum foil. Dash with oil and salt and wrap it up. Set the foil packet into the oven with the squash and bake.
  4. Remove the garlic after 30 minutes. Squeeze the garlic from the casing and set into the food processor.
  5. Remove the squaash from the oven after 50-60 minutes. Scoop out the squash and add it to a food processor.
  6. Heat a soup pot to medium heat and add a dash of oil. Add onion and cook about 5 minutes. Toss it into the food processor.
  7. To the food processor, add roasted jalapeno pepper, goat cheese and extra chili powder (or Cajun seasonings), and salt/pepper to taste. Process until smooth. 
  8. Add the puree back to your pot and add chicken broth. If you want your soup thinner, add more than the 2 cups of broth. For thicker soup, add less. Get it to your preferred thickness. Stir it up.
  9. Serve into bowls. Top with olive oil and parsley. Enjoy!

Butternut Squash-Jalapeno Soup

NOTE: You can also toss in any leftover turkey meat you might have. I still had some leftover turkey from the turkey breast I smoked several weeks ago, sitting in my freezer. Perfect for a quick soup!

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1 comment

  • Comment Link Thalia @ butter and brioche December 08, 2014 posted by Thalia @ butter and brioche

    Definitely craving a bowl of this squash and jalapeno soup right now, it looks so hearty, comforting and delicious - perfect for the weather right now too!

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Mike Hultquist of Chili Pepper Madness

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