Monday, November 7, 2011

ButterNut Squash Soup

This soup to me is the ultimate comfort food in soup form. My daughter is a big fan as well...and often will request this in the fall when she is home from college...... Rich with butter and cream...smooth and silky and soooooo delicious.  I will admit that I play with the seasonings to suit my mood....sometimes it is a touch sweeter, sometimes I add ginger, or cayenne, or all spice, or cloves.  Feel free to season to taste.

Butternut Squash Soup

4 tablespoons unsalted butter
1 very small sweet onion, chopped fine
1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved
6 cups chicken stock
1 tea salt

1 tea cracked black pepper
½ cup heavy cream

1 tbl honey
1 tea dark brown sugar
Pinch of grated nutmeg and cinnamon

Preheat oven to 425  and oil a cookie sheet.  Place squash on cookie sheet and roast until golden and soft. Let cool and scoop the soft flesh out of the skins and into a bowl, mash with fork and set aside.(if you want your soup quick alternative is to simmer peeled and cubed squash in the stock until soft)

In a heavy soup pot, melted butter and add onion until soft and fragrant…NOT browned. Add squash and stir well. Add stock and simmer for ½ hour or so letting the flavors combine.  Using a stick blender (or blend in batches in a regular blend) puree the soup until smooth continue to simmer soup for about 10 minutes. Add cream, honey, brown sugar, and seasonings…warm soup back up until hot..about 2-3 minutes. DO NOT BOIL the soup. Taste and adjust the seasoning to your preference.  Serve hot with a small swirl of heavy cream in each bowl. YUM!  Wonderful Comfort Food!!


  1. Thanks so much for the soup recipe, just what the hubby has been begging for. Sounds so good, can't wait to surprise him.

  2. So Glad you enjoyed is one of my personal faves too


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