Butternut Squash Soup

The past couple of years, I’ve been making pumpkin soup as a fall/winter mainstay.  But, this year I wanted to try something new.  Here is my version of Butternut Squash Soup.  

Some recipes call for ingredients ranging from garlic to cooking sherry to tarragon.  I settled on the simple use of carrots and onion to add a little bit of savory flavor, also keeping in mind what most home cooks are going to have on hand in their refrigerators and pantries. 

For a healthier version, simply omit the heavy cream. It is still super tasty without it.  

Makes about 1 1/2 quarts


One, 2 1/2 to 3 pound butternut squash
3 cups, low or no sodium chicken stock
2 medium carrots, peeled
1/4 medium yellow onion
1T butter
1/2 teaspoon salt
Ground pepper
1/4 cup heavy cream (optional)


Preheat oven to 425F.

Rub the squash with a light coat of oil.  Place in a roasting dish.  Peel the carrots and quarter the yellow onion.  Coat both lightly with oil and wrap into a pouch with aluminum foil, placing the pouch in the baking dish too.

Cook for 60 minutes.

Remove from oven and let cool. 

The roasted skin peels off rather easily.  A pairing knife can help stubborn spots.

Add 1 tablespoon of butter to a soup pot on medium heat.  Unwrap the foil pouch (watch for escaping steam) and place the contents into the pot, adding the salt and some ground pepper to season.  

Cook on medium heat for 2-3 minutes.  

Add the chicken stock and bring to a low boil. Cover pot with a tight fitting lid and adjust heat to simmer. 

While the pot is simmering, carefully cut the roasted squash lengthwise remove the seeds and remove the skin.  I use a paring knife to slide under the skin if any spots stick.

The squash may be fully soft and tender, or may not be completely tender yet.  No worries.  Finish peeling and cut into 2-3 inch chunks. 

Add to the simmering pot, keeping covered.  

Cook until everything is fork tender, approximately 10 minutes.

Turn heat off.  Using an immersion blender, puree everything.  Another option is to puree in a standing blender, in small batches.  

When all is smooth, add the heavy cream and stir with a spoon.  

Ladle into bowls.  The finishing options are many.  You can serve as-is, add a dollop of yogurt or whipped topping, sprinkle with a dash of nutmeg and/or cinnamon.  The dish pictured here is how I prefer, with a dash of ground nutmeg and a sprinkle of sunflower seeds.  


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