My mom had some squash and I wanted to make some soup so here we are !? This soup is creamy with a little spicy kick at the end. Subtle but bold flavors not to mention super easy to make !


  1. About 5 butternut squash cubed
  2. 1 tsp onion powder
  3. 1 tsp black pepper
  4. 2 tsp cayenne pepper
  5. 1 tsp ground Ginger
  6. 1/4 tsp ground cloves
  7. 1 tbs brown sugar
  8. 3/4 cup heated heavy cream
  9. Add salt to taste at the end
  10. 2 cups chopped poached peeled and deveined shrimp* optional


  1. Toss the cubed squash in about 1 tsp of oil and all the spices. Lay out on a lined sheet pan and bake at 375 F until toothpick can pierce through squash without resistance. 35 mins or more

  2. Once cooked add squash to a blender with a veggie stock or some of the warm heavy cream because the squash will not blend without some liquid to help it out !!

  3. Blend until creamy and smooth. Once smooth add to a pot and add the rest of the cream and bring to a simmer for about 5 mins. Add salt to taste and now the SOUP is done. ?

  4. Add chopped shrimp for that extra bite and you’re done !!!

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