Sunday, November 4, 2012

Simple Butternut Squash Soup

This recipe is one that is in regular rotation in my kitchen. If I get a butternut squash in my CSA, I always have the other ingredients on hand to make this easy and satisfying soup. As a bonus, my toddler just loves it. You can try just about any winter squash in this soup, and I've had great success with acorn squash and kabocha squash.
Based on a recipe from my old favorite Joy of Cooking, this has been even further simplified from what was already a pretty easy rendition of butternut squash soup. The result is a soup that is smooth and creamy (but dairy-free), and it even has the potential of being vegan if you use oil and veggie stock. There is very little hands on time, and the bulk of cooking is just roasting the squash. Once that is out of the way, the soup comes together in very little time.

If you are feeling fancy, you can roast the butternut squash seeds (which are taste just like pumpkin seeds but are teeny and darling) and use them as a garnish. But let's be honest, this is just the perfect recipe when you aren't feeling fancy at all. And that is okay.

Simple Butternut Squash Soup

  • 1 medium to large butternut squash, halved and seeded
  • 3 tbs butter or vegetable oil
  • 1 large onion, chopped roughly
  • 1/2 tsp ground ginger 
  • 4 cups chicken or vegetable stock
  • 1 tsp salt
  • parsley or cilantro, chopped (for garnish)
1. Preheat your oven to 400. Place squash with the cut side down on an oiled baking sheet. Roast for about an hour until it can be pierced easily with a fork. Once cool, remove and discard the skin, leaving only the pulp.

2. Heat butter or oil in a soup pot over medium heat. Add the chopped onions and the ginger, and cook, stirring, until tender (about 5 minutes).

3. Stir in the roasted squash and the stock. Simmer and cook, breaking up the squash a bit, for around 20 minutes.

4. Puree the soup until smooth. I use my immersion blender (which I adore!) because that involves the least amount of clean up. You could also use a blender or food processor. Add salt to taste, and reheat. Add your garnish, and serve!


  1. I have a bunch of leftover baked butternut squash from dinner today, and was thinking I needed to look up a recipe so as not to waste it. But decided to be lazy and look at Google Reader first... and saw this! Perfect timing! Thanks, I will be making this tomorrow.

    1. Just wanted to say, thanks again, I just made it - so easy and so delicious!


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