Butternut Squash Soup

In case you haven’t cooked with butternut squash before, it’s very similar to a pumpkin. It has a light yellow skin and orange flesh on the inside with seeds in the middle.

Who doesn’t love butternut squash soup?! It’s a tasty and hearty soup that warms the soul. Plus, butternut squash is so versatile! It can be roasted, baked, puréed into soups, or mashed into anything else. If I haven’t convinced you yet, it is a good source of fiber, vitamin C, manganese, magnesium, potassium, and is also an excellent source of vitamin A.

I always order anything on a menu that includes butternut squash whether it be in pasta, soup, empanada, or stew. When I found out that the soup was so easy to make….well let’s just say we have butternut squash soup a lot around here! I made the soup in various ways and using various recipes. I am going to share with you two recipes I have tried and revised a little.

Recipe #1: From the Food Network

Recipe #2: From Allrecipes.com

Ingredients

Recipe #1 [6 servings]
butternut squash butternut squash ingredients 2
-1 (2 to 3 pound) butternut squash, peeled and seeded
-2 tablespoons unsalted butter
-1 medium onion, chopped
-6 cups chicken stock
-Nutmeg
-Salt and freshly ground black pepper

Recipe #2 [4 servings]
butternut squash ingredients
-2 tablespoons butter
-1 small onion, chopped
-1 stalk celery, chopped (I used 2-3 stalks in my soup)
-1 medium carrot, chopped
-2 medium potatoes, cubed (I left the potatoes out of my soup)
-1 medium butternut squash – peeled, seeded, and cubed

-1 (32 fluid ounce) container chicken stock
-salt and freshly ground black pepper to taste
-nutmeg (this is not in the original recipe, but I like to add it in)

Directions
1. For both recipes, first peel, seed and cut the butternut squash into about 1 inch cubes.
1a. For recipe #1, dice the onion.
1b. For recipe #2, dice the onion, carrots, celery and potato (if you are using).
butternut squash chopped

2. For both recipes, in a large stock pot, melt the butter and add the onions and cook until translucent for 5-7 minutes. Add the squash (For recipe #2 also add the carrots & celery). Cook for another 5 minutes.

3. For both receipes, add the stock, making sure it covers the squash (and vegetables) in the pot. Bring to a boil and then turn heat down to a simmer. Cook about 30 minutes, or until the squash (and vegetables) are tender. Use a fork to check.
butternut squash boiling

3. Transfer the soup to a blender, and blend until smooth. (Note: I had to do this in batches as it would not all fit in my blender and used a large bowl to transfer in between). Return blended squash to pot. Season with nutmeg, salt and pepper.
butternut squash blender

4. Enjoy your butternut squash soup!
butternut squash soup

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5 Responses to “Butternut Squash Soup”

  1. Pinkychung says:

    We make butternut squash soup for Christmas and it takes nearly an hour just to cut the friggin butternut squash. It’s humongoid!
    Anyway, last time Jane made it I was helping her and we did a little something extra that really improved the taste and texture of the soup. Because the blending isn’t always the best, we took an extra step and strained the soup through a large sieve. It takes forever but it’s worth the extra time. Then before serving, we chilled the soup in the cold garage for a couple hours, which also helped the flavor and texture, and then heated right before serving.
    Yummm…. dericious! :D

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