Recipe By Sché-D
Published Jun 10th
Prep 20m Cook 1h 10m Additional - Ready In 1h 30m
Servings 6 servings Calories 212.7

Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I’m sure it will be the best. Great with olive bread toasted under the oven grill.

Recipe Ingredients

  • 1 tablespoon butter
  • 2 large onions, finely chopped
  • 1 large jalapeno pepper, seeded and minced
  • 1 clove elephant garlic, chopped
  • 2 cups chicken stock
  • 1 teaspoon lemon juice
  • 1 (3 1/2) pound butternut squash - peeled, seeded, and cut into 2-inch cubes
  • 1 cup water
  • 6 tablespoons cream, or to taste

Cooking Directions

  1. 1 Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
  2. 2 Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
  3. 3 Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

Nutrition Facts

  • Calories 212.7
  • Carbohydrate 36.7 g
  • Cholesterol 25.7 mg
  • Fat 8 g
  • Fiber 6.2 g
  • Protein 3.8 g
  • Saturated Fat 4.8 g
  • Sodium 261.6 mg
  • Sugar 8.2 g

Chef's Notes

You can substitute 3 regular garlic cloves for the elephant garlic.


  1. 5.16.21 I must say when I started with a pot FULL of chopped onion, I had my doubts. I followed this recipe to the letter and cooked for 1-1/2 hours. When I used the immersion blender, it was w-a-a-a-y too thick. I did add considerably more chicken broth to reach my desired consistency, and I - Read more ...

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