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Butternut Squash Soup II


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  • 2 pounds butternut squash trimmed, seeded, and cleaned
  • 4 cups water
  • 1 tablespoon salt
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1/2 cup diced green bell peppers
  • 1/4 cup melted butter
  • 1/4 cup white wine
  • 1 teaspoon tarragon leaves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 cups chicken stock
  • 1/4 cup all-purpose flour
  • 1/4 cup melted butter
  • 1/2 cup Vermont maple syrup
  • 1/4 cup dry sherry


Servings 12


Step 1

Add squash to a large pot with salted water, and cook until soft (approximately 40 minutes). Strain out the squash, reserving 2 cups of liquid and discarding the rest.

In the large pot, sauté the diced vegetables in 1/4 cup butter and wine for 5 minutes. Add the herbs and spices. Add the chicken stock and 1 cup of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with 1/4 cup melted butter.

Puree the cooked squash in a blender or food processor with the remaining 1 cup of reserved liquid. Add to the pot and cook on low heat for 5 minutes, stirring often. Add the syrup and sherry. Mix well and serve.

This recipe yields 12 to 16 servings.

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