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Butternut Squash Soup

Posted by  on Friday, October 29th, 2010 at 12:43 pm

It’s been unseasonably warm in NY the last few days, so I thought it unwise to tempt you with hot soup. Thankfully, the temperature has fallen to a more autumn-appropriate degree and soup is back on the menu.

Last weekend at the farm one of my finds was butternut squash, a very intimidating vegetable. My mother and I bought three of them with plans to divvy them up. I watched closely as she hacked one down the middle, and was quite impressed with her swordsmanship.After some research, I decided to roast (opposed to the laborious task of chopping), and was happy I did. The skin peels right off, the seeds scoop right out, and your previously stone-hard squash is like putty in your soup pot.

Roasted Butternut Squash Soup recipe: adapted from Bon Appétit

Butternut Squash Soup

Butternut Squash Soup


  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 2 large garlic cloves, chopped
  • 2 14 1/2-ounce cans low-salt chicken broth
  • 1 whole butternut squash
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 2 tablespoons heavy cream
  • 1 tablespoon parsley chopped


Preheat oven to 425. Cut butternut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash flesh side up on a roasting pan (with sides) and add a tablespoon of butter to the cavity. Lightly brush squash with olive oil. Roast in oven about 40 minutes or until soft.


Roasted Squash

Melt remaining 2 tablespoons butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Scoop squash right into pot (the skin should just peel right off). Add broth and herbs and bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Butternut Squash Soup

Butternut Squash Soup

Working in batches, puree soup in blender. I used my new immersion blender and pureed right in the pot – amazing! Or return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. After placing soup in bowls, add a drizzle of cream to center and a sprinkle of parsley. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

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I LOVE BUTTERNUT SQUASH SOUP! Oh man, you got me in such a mood for it now, I’ll have to make this this weekend!

October 29th, 2010 at 1:33 pm

Delish! I’m borrowing this one for sure:)

November 1st, 2010 at 9:03 am

I was lucky enough to enjoy this soup at Kristin & Steve’s Bed & Dinner country home! It was soooo delicious! I plan on making it myself :)

January 15th, 2012 at 6:04 pm

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