Butternut Squash Soup

Butternut Squash Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    medium butternut squash (about 2¼ pounds)

  • Nonstick vegetable spray

  • 1

    medium onion, chopped (about 1 cup)

  • 1

    TBL freshly grated ginger (optional)

  • 3

    TBL unsalted butter

  • 3

    cups chicken broth

  • 1-2

    cups of water, as needed

  • Salt & pepper to taste

  • 2

    TBL honey

  • ¼

    cup cream


Preheat oven to 375 Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While squash is baking, cook the onion and ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor in batches and puree until smooth (or use hand blender). Add enough water to achieve the desired consistency, salt and pepper to taste. Add honey & cream blend again. Return soup to the sauce pan and cook over moderate heat until it is hot.


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