tammy forrest
RE/MAX First
8820 Blackfoot Trail SE #115
Calgary, AB
T2J 3J1 CA
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This is a great recipe to warm you up on these cold winter days.  


  • 2 butternut squash
  • 1 C jalapenos (save the seeds if you want it to be spicier)
  • 3 T shallots minced
  • 3 T garlic minced
  • 4 C veggie stock
  • 2-4 C heavy cream
  • all spice to your taste
  • honey to your taste
  • brown sugar to your taste
  • 1/4 C butter

First cut your butternut squash length wise and clean out the seeds with a spoon.  Rub the cut side of your squash with vegetable oil, sprinkle with salt and pepper, and place cut side down on a cookie sheet.  Cook the squash until its soft in a 350 degree oven. The skin should be brown, bubbled, and easily peel off or scrape-able with a spoon.  While your squash is roasting in a hot pan melt your butter add your garlic, shallots, and jalapenos. Cook until jalapenos and shallots are translucent remove from heat place in blender and blend until smooth.  Once the squash is done cooking place in blender and blend until smooth you might need to a some veggie stock to get it the right consistency. Once you have the two purees combine the two in a large stock pot with the remaining heavy cream and veggie stock. Finally add the allspice, honey, brown sugar to your liking and simmer on low heat for an hour.  

NOTE-  Depending on your preference you may want to add less stock and cream to make it thicker or looser. Also can omit the cream and butter to make this vegan.  And you can blend the jalapeno seeds with little water and add them into the soup to make it spicier. 


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