Butternut Squash Soup

Recipe Courtesy of Cathy Lowe

Rated: 5 stars out of 5Rate itRead users' reviews (48)

RECIPE
COMMENTS & REVIEWS(48)

Cook Time:
40 min
Level:
--
Yield:
--

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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Ingredients

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

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Comments & Reviews

recipe Butternut Squash Soup
Robert Portland, OR 11-09-2009
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Delicious
Rated: 5 stars out of 5

I used a granny smith apple, some ground ginger, and a little milk along with the other ingredients. I also cut down the... stock to about 4 cups and used half vegetable and half chicken. My whole family loved it, even my picky 3 year old.Read more
recipe Butternut Squash Soup
Lauren Kaysville, UT 11-02-2009
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Yummy Fall/Winte Soup Recipe
Rated: 5 stars out of 5

This is a souper easy recipe and very good. I added a few cans of evaporated milk, curry, salt and nutmeg. It really tasted... great. Perfect for a fall meal.Read more
recipe Butternut Squash Soup
Kenyette Bala Cnywyd, PA 10-28-2009
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Add less stock, makes a great bisque
Rated: 5 stars out of 5

I added only 4 cups of stock, and mixed all the ingredients in a food processor. The texture, and flavor was incredible! I... also added some garam marsala and a pinch of curry. Yum!Read more
recipe Butternut Squash Soup
Adriana Chicago, IL 10-26-2009
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Butternut Squash Soup
Rated: 5 stars out of 5

Easy AND DELICIOUS! This was the first time I made Butternut Squash soup and I cannot believe how yummy it turned out. The... advice RE consistency: "just enough to cover the squash..." was very helpful-thanks! I will definitely be making this soup again!!Read more
recipe Butternut Squash Soup
Cindy Encinitas, CA 10-25-2009
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Roasted butternut squash
Rated: 5 stars out of 5

Another recipe suggested roasting the chopped butternut in olive oil and some water in a roasting pan. I threw in some garlic... cloves and I used a 3lb squash. @350 for 50 minutes, add to cooked onions, add 2c of vegi broth, then put in blender 1 cup at a time to control the consistency/thickness to your liking. It was great! Go easy on the garlic cloves if you decide to add them. This was a great way to kick off my "fall" in Southern California.Read more
recipe Butternut Squash Soup
nora flushing, NY 10-25-2009
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Move over, Uncle Giuseppe!
Rated: 5 stars out of 5

Thank you, Cathy Lowe! This recipe results in a gourmet soup at a fraction of the price! To those who found the consistency... too thin, I imagine that has something to do with the amount of squash vs. stock. Since the size of all butternut squash is not the same, I would suggest not adding a specific amount of stock, but just enough to cover the squash. My taste buds tell me this soup would be awesome as a sauce over pappardelle with browned sage leaves and parmigiano-reggiano cheese, sort of like an inside-out butternut squash ravioli dish! Bon appetit!Read more