cream of butternut squash soup

2016-11-07 a.o.

This soup is simple to make and delicious. Seasoning should enhance the flavor, not overpower it. The soup should be fairly thick. Avoid the pumpkin spices, or you’ll be eating liquid pumpkin pie.

Butternut squash has a very hard skin. Be careful when cutting it.


Pic1: cream of butternut squash soup #1
 Pic2: cream of butternut squash soup #2


This is what you need for # servings:

  • 1 smallish butternut squash (1.5 lbs.)
  • 3 carrots
  • 1 celery stalk
  • ½ medium onion
  • 1 qt. chicken broth
  • 2 tbsp. butter
  • heavy cream to taste
    or evaporated milk
  • S&P
  • optional spices:
    • curry
    • red pepper flakes
    • rosemary (*)


  • Cut the butternut squash lengthwise. Remove the seeds. (Pic3)
  • Bake in the oven at 275 ºF for 90-120 minutes until soft.
    Alternatively, cook in the microwave on high for 12 minutes.
  • Scoop/dice the butternut squash.
  • Peel and chop/dice all the vegetables.
  • Sauté the onion in butter until transparent.
  • Add the diced butternut squash, chopped vegetables and 1 cup chicken broth. Add S&P, spices to taste.
    Keep the mixture as thick as possible.
  • Bring to a near-boil. Reduce heat, simmer for 30 minutes.
    Stir frequently to prevent burning. Add more broth if necessary..
  • Use a stick or cup blender to liquefy the vegetables. Add more stock if you prefer a thinner soup.
  • Stir in the cream just before serving (Pic6) Alternatively, stir 1 tbsp. heavy cream into each bowl.
  •  Serve immediately. Enjoy.
Pic3: bake / microwave
Pic4: dice
Pic5: stew / puree

(*) Fresh rosemary has a very strong flavor that might dominate too much if left in. I removed it after 15 minutes.