Chile-Roasted Butternut Squash Soup

By: Hannah Lee Leidy
butternut squash soup recipe
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Ease into fall flavors with this butternut squash soup from A’Verde Cocina and Tequila Library in Cary, North Carolina. Butternut squash soups, all too often, can come out bland when made at home. However, chef Katsuji Tanabe ups the flavor by adding roasted chiles and hazelnuts.

This butternut squash soup recipe uses only ten ingredients, is vegetarian, and is a non-traditional Thanksgiving dish that will bring a unique offering to the table. Katsuji actually cooked this dish at the place of the first Thanksgiving, Plymouth, Massachusetts, on an episode of Top Chef and won.

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Serves 5

  • 1/2 cup butter
  • 4 cups cubed butternut squash
  • 1 teaspoon salt
  • 2 dry pasilla peppers
  • 1/2 cup roasted hazelnuts
  • 2 cloves garlic
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 20 mint leaves, hand chopped
  1. In a large Dutch oven over medium heat, melt the butter, then add the butternut squash and salt. Cook the squash until semisoft, about 15 minutes.
  2. Roast the chiles and hazelnuts in the toaster oven at 300 for 5 minutes (just to get the chiles soft).
  3. Transfer chiles and hazelnuts to a blender and add the garlic, sugar, salt, water, and apple cider vinegar. Blend into a smooth consistency
  4. Add the chile puree to the butternut squash and cook for about 3 minutes.
  5. Garnish with mint leaves before serving.
  • From Chef Katsuji Tanabe of A'Verde Cocina and Tequila Library

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