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over-spiced Butternut Squash Soup - any ideas on how to fix this?

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I made butternut squash soup in a chicken broth base with some Granny Smith Apple. Simple enough. Then I went crazy adding nutmeg, allspice, ginger & a touch of brown sugar - now it's too darn spicy.

Any ideas on how to kick this down a notch?
Thank you.

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  1. Can you dillute it? Add more stock to thin in out, and then add some sort of thickener. If you don't have any more apples and squash, try something neutral like potato.

    1. You could try adding more squash and broth, which would leave you with lots of extra soup....
      A crazy thought - add more apples & brown sugar, and use the soup to make a rice pudding or dessert risotto.
      Good luck!

      1. Creme fraiche or try the Home Cooking board.

        1 Reply
        1. re: Taralli

          I would cook a mealy potato or two in it (or separately) and then blend it in.

          Then (or instead?) add sour cream.

        2. This belongs on the Home Cooking board.

          Your only solution is dilution.

          1. As mentioned, rich dairy will help. Cream, sour cream, creme fraiche, mascarpone.

            Let us know what works. (probably on the Homecooking Board.)

              1. Dilute by making more of the same sans spice and combining.

                Or, add some tortilla chips and puree.

                1. A little heavy cream did the trick - thanks for the ideas!