Sweet & Spicy Butternut Squash Soup

Prep Time

15 minutes

Cooking Skill


Cook Time

20 minutes




Soup Maker

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  • 3 sprigs of fresh thyme
  • 1 teaspoon powdered clove
  • 1/2 star anise pod
  • 1 teaspoon chili powder (adjust to spiciness preference
  • 1/2 pound cubed butternut squash
  • 2 tablespoons extra-virgin olive oil plus extra for drizzling
  • 3 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons orange blossom, clover, or lavender honey
  • 2-3 tablespoons hulled pumpkin seeds (pepitas), toasted
  • 1 tablespoon of mascarpone cheese (optional garnish)


  1. Warm the EVOO in a large saucepan over medium heat. Add the shallots and garlic and cook about 2 minutes, until softened and fragrant. Remove and add into the soup maker.
  2. Add the squash, broth, salt, plenty of pepper, and spices and broth and fill machine to fill line. Close machine and place on soup and blend setting.
  3. To serve: ladle into bowls, drizzle with the honey, garnish with the pumpkin seeds, herbs, and blue edible flowers (optional).

Watch Donatella Make this Recipe

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