Spicy Autumn Soup

Although it wasn’t cold out today there was a nice breeze and the sun was shining bright. The temperature was around 70 degrees but, with the breeze and the leaves changing colors it had that fall smell and feel in the air.

When the weather starts changing I’m suddenly ready to start making soups and heartier meals. So I decided I’d make an Autumn Soup. My husband of course said he didn’t want soup but preferred hamburgers. So I decided with the soup I’d make Kobe burgers and sweet potato fries.

Don’t ask me how I came up with this combination of ingredients for my soup but it was really good! Spicy with a bit of a kick to it, yet delicious.

Spicy Autumn Soup
(serves 4-6)


2 tsp. olive oil
2 yellow onions, chopped
2 cloves garlic, minced
2 tsp. fresh ginger, minced
1 medium Butternut Squash, peeled and cut into bite size cubes
1 can white beans, drained
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 jalepeno, roasted, seeded and diced
1 chipotle in adobo sauce, minced
1 tsp. adobo sauce
4 cups chicken broth
3/4 cup apple juice
2-3 cups fresh spinach, chopped


In a stock pot add the olive oil, onions and garlic and cook until onions turn translucent.

Add remaining ingredients EXCEPT the spinach and cook until it begins to boil. Then cover and lower heat for about 8-10 minutes. Check to see if the butternut squash is fork tender at this point. If not continue cooking a little longer until the squash is done.

Then add the chopped spinach and stir for about 1-2 minutes.


Note: I had actually added some dried figs to the soup thinking it would give it an interesting flavor but I didn’t like them in the soup so I’ve omitted them in this recipe.

I also wanted to use Swiss Chard but when I got to the store it felt like it wasn’t fresh so I opted for the spinach instead.

I thought the soup had a wonderful flavor. Initially I only added about 2 cups of broth but it was a bit too spicy for me when I tested it so I added another 2 cups which made it just perfect for me.

Top with a crostini or large crouton and it makes for a delicious main course meal.


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  1. This looks wonderful, Vicki. ‘Tis the season – we went to a wedding over the weekend and they served a delicious butternut squash-apple soup. I’m ready to start cooking again after the hot summer we had!

  2. If you liked the soup at the wedding you might like to try the Squash Soup I posted in January. It has apples in it and I love it. It’s smooth and heavenly tasting. You can put curry in it or not depending on what you like. Here’s the link to that:

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