Jalapeño Butternut Sweet Potato Soup


Excuse me, what?

Who puts a jalapeño in squash soup? Well, Google it. The answer is: almost everyone! I adore this belly-warming soup, and while it takes a little prep because butternut squash is the hardest thing to peel and chop EVAR, it's worth every bit of elbow grease. 


Jalapeño Butternut Sweet Potato Soup


  • 1/2 a butternut squash, peeled, seeded, and cubed
  • 1 sweet potato, peeled and cubed
  • 1/2-1 jalapeño, seeded, ribs removed, and finely diced
  • 1 Tbsp. fresh ginger, minced
  • 2 garlic cloves, minced
  • 1/2 a sweet onion, diced
  • 1 1/2 cups vegetable broth
  • 1/4 cup unsweetened non-dairy milk (such as almond, soy, or rice)
  • 1 Tbsp. maple syrup
  • salt & pepper to taste
  • sour cream (vegan) and cilantro for garnish
  • EVOO (optional)


  1. In a large pot, drizzle a little Extra Virgin Olive Oil (EVOO) in the pan along with a coating of vegetable broth. Drop in diced onion, sprinking with salt and pepper (s&p) and cook on medium for about 5 minutes, stirring frequently.
  2. Add in jalapeño, garlic, and fresh ginger. Sprinkle with s&p. Cook for 1 minute.
  3. Add in the squash, sweet potato, and vegetable broth, cover the pot and bring to a boil. Turn down to low immediately, cooking for 8-10 minutes or until squash and sweet potato slide off the edge of your knife.
  4. Remove from heat and add in non-dairy milk and maple syrup. Blend in the blender in batches until soup is smooth. Add s&p to taste. Serve garnished with a dollop of sour cream and a few cilantro leaves. 

Depending on how much of the jalapeño you used, prepare for a spicy, yet smooth twist on a sweet, filling classic. 

Happy cooking!

~Jess :)