Jalapeno Butternut Squash Soup

Jalapeno Butternut Squash Soup

Jalapeno Butternut Squash Soup



  • Steve’s Akaka Falls Farm Passion Fruit Jalapeno Jam (for garnish)
  • Curled Parmigiano-Reggiano cheese (for garnish)
  • Rosemary sprigs (for garnish)


  1. Preheat the oven to 450°F and melt the butter in a small pan.
  2. Add the cubed organic potatoes, organic butternut squash, organic yellow onion, organic celery, and organic carrot slices to 2 large stainless steel sheet pans or baking dishes. You want the vegetables to have space and not be piled on top of each other.
  3. Sprinkle the sea salt, pepper, and nutmeg over the vegetables. Evenly pour the melted butter over the vegetables and toss lightly with clean hands.
  4. Bake in the oven for 30 minutes.
  5. Remove the vegetables from the oven and place them in a large stockpot. Deglaze the pans with some of the chicken stock and pour it into the stockpot.
  6. Add a rosemary sprig and 12 cups of organic chicken stock.
  7. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2 hours.
  8. Remove the rosemary stem from the soup.
  9. Remove from the heat, let cool for 20 minutes and then blend 2 cups at a time in the blender (or use a handheld immersion blender). Blend until smooth.
  10. Pour into bowls and garnish with 1 large teaspoon of Passion Fruit Jalapeno Jam, curled Parmigiano-Reggiano, a rosemary sprig, and sea salt to taste.

Oh, so yum!

Passion Fruit Jalapeno Jam

– recipe courtesy of PostcardsFromVerbena.com

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