Recipe: Ghost Maple Butternut Squash Soup

I have always found most butternut squash soups pretty disappointing. They are smooth, and mild but they don’t really offer much more than that. I have made some changes to the classic butternut squash soup while at the same time making it sound much more ominous. In a previous article I talked about Naga Bhut Jolokia peppers, also known as the ghost chili. These are when dried and cured properly the hottest peppers in the world. This recipe is not for the faint of heart, it is over the top spicy but with that spice comes balance in the texture of the soup and in the sweetness. You have been warned.


1 Large Butternut Squash(broken down, deseeded,)

1 Large Onion(Diced)

2 cloves of Garlic(Diced)

Vegetable Stock

Grape Seed Oil

1 cup maple syrup

1 Naga Bhut Jolokia Pepper(remove about 50% of the seeds.)

1/2 cup of butter.





Black pepper

Sea Salt


In a large pot, on medium heat with grape seed oil sweat your onions. Add your garlic as the onions begin to go brown. You actually want to caramelize the onions to the point where they begin to char.  This is an indian technique to create a different depth of flavour in the dish. You then deglaze with a little but of vegetable stock. Add your butternut squash, black pepper, cardamom, coriander, cumin and cinnamon. This step should take about 15 minutes of just heating and stirring making sure the squash begins to soften up. You then add your ghost chili and continue to sauté, deglaze with the vegetable stock when needed. You then add you maple syrup and continue to sauté. After about 10 more minutes add stock until the contents of the pot are submerged. Put the heat down to simmer, cover, and go watch an episode of Person of Interest or some shit.  After about 45 minutes you need to use your handy dandy emersion blender but before that add that butter. You want a silky smooth consistency to the soup so making sure you blend at the surface of the soup will ensure you inject enough air into the soup.* No to top this soup I recommend topping it with some grated gruyere cheese and some chopped scallions.

*I know I’ve said this before but take you soup off the heat before you blend. It will save you third degree burns.