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Butternut Squash Soup Recipes

Category Vegetable
Rich, hearty soups can be made with this delicious squash. This page contains butternut squash recipes.
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By 1 found this helpful
September 18, 2008

Try this smooth, golden soup that can be made with an inexpensive seasonal ingredient that tastes "like fall." Roasting the squash in a hot oven browns the edges and brings out the sweetness in this simple but healthy soup.
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Ingredients

Directions

To peel whole squash, set a large pot of water to boil. After it reaches a boil, add whole squash and boil, submerged, for 4 minutes. Remove quickly to cold water to stop cooking process. Once cool to touch, peel with vegetable peeler. (Boiling the squash makes for much easier peeling, please don't skip this step.)

Cut peeled squash in half lengthwise and scrape out seeds. Cut into 1 inch cubes and place in large bowl. Peel onions and cut into quarters. Place in bowl with squash cubes and drizzle olive oil over all. Sprinkle liberally with salt and pepper and lightly with sage. Toss gently, so as not to break apart onion pieces. Pour in a single layer on a large cookie sheet. Be careful not to crowd, you may need to use two cookie sheets.

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Place in pre-heated 400 degree F oven for 12-15 minutes, checking often to guard against burning. Flip over a piece of squash to check for browning on the bottom side. Once browning is reached, flip squash and onion pieces with spatula so more areas can be browned. Continue cooking, checking often, until squash is soft and many pieces have browned edges.

Remove from oven and let cool a few minutes before scraping into blender or food processor, making sure to get the browned bits off the pan. Add some chicken broth and process until smooth and of desired consistency. The amount of chicken broth needed will vary. You may have to puree in multiple batches. Once smooth, pour into pot and heat gently just until serving temperature, adding more salt, pepper, and sage to taste if desired.

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If the soup does not taste as sweet as you'd like, stir in a teaspoon or so of honey or brown sugar until desired sweetness is reached. You could stir in a bit of heavy cream or add a dollop of sour cream to each individual serving, but these additions are entirely optional.

Note: This soup freezes well. To re-heat, allow soup to thaw most of the way, then puree in blender to regain the smooth texture. Heat gently until serving temperature.

Another Note: If you do not wish to make soup, the squash and onions roasted as detailed above are delicious as is.

Source: My own recipe.

By Shawna from Paris, TN

Comment Was this helpful? 1

By 2 found this helpful
March 27, 2014

This recipe uses healthy ingredients to bring together wonderful flavors.
Vegetable broth, onions, cinnamon and white grape juice work together to make a smooth blended soup with no artificial ingredients or preservatives.

Total Time: 1 hour 20 minutes

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Ingredients:

  • 2 lb butternut squash, trimmed and seeded
  • 2 cups homemade vegetable broth
  • 1 1/2 cup filtered water
  • 1 cinnamon stick OR 1/2 tsp. ground cinnamon
  • 1/2 tsp sea salt
  • 2 Tbsp butter or ghee
  • 2 medium onions sliced
  • 3 large Bartlett pears
  • 1/3 cup organic white grape juice OR white wine
  • pepper to taste

Steps:

  1. Peel and seed the squash and dice it up into little squares.
  2. Place in pot with vegetable broth, water, cinnamon, and sea salt.
  3. Simmer 40 minutes.
  4. Remove cinnamon stick and discard.
  5. In skillet, heat butter or ghee and and gently cook the onions until they begin to caramelize.
  6. Peel, core and slice the pears very thin.
  7. Add the sliced pears to the onions and ghee or butter mixture.
  8. Cook the onions and pear mixture stirring often, for five minutes.
  9. Add the white grape juice or white wine, to the pear and onion mixture and simmer for about ten minutes.
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  11. In batches, blend soup to a puree.
  12. Reheat again to simmering before serving.
Comment Was this helpful? 2

October 21, 20101 found this helpful

This is the perfect recipe for a chilly autumn day. It is refreshing and has just the little kick you need to keep warm.

Ingredients:

Directions:

Dice the butternut squash. Put into large stockpot and cover with chicken broth and garlic. If the chicken broth does not cover the squash you can add water until the squash is just covered. Cook on high heat until boiling, reduce to medium heat and cook until squash is tender about 20-30 minutes.

Puree all soup (in portions) in a blender until smooth. Return to stockpot and place on low heat. Whisk in the sour cream. Add the curry, salt, and pepper and mix into the soup. Cook for another 10 minutes.

Enjoy your meal!

Servings: 8
Time:60 Minutes Preparation Time
40 Minutes Cooking Time

By Rachelle from Fort Wayne, IN

Comment Was this helpful? 1
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