Butternut Squash Soup

After a long day of mudding, sanding and painting (a project that I can’t wait to blog about…mainly because that means it’ll be over) I felt like soup. What would you know…I had everything for butternut squash soup! This recipe was delish. But really I’m hoping my Uncle Kent includes his butternut squash recipe in the compilation of his culinary creations. And I hope that happens very soon…hint, hint! But this is still really yummy and relatively easy (not to mention low in calories, yet rich and filling!)

Butternut Squash Soup (http://myhusbandcooks.wordpress.com – This blog is hilarious by the way, they’ve got great recipes!)

1 large butternut squash (4+ pounds raw)
3 cup vegetable broth
1 large onion (chopped)
3 cloves garlic (minced)
2 Tbsp. honey
2 Tbsp. unsalted butter
1 Tbsp. fresh grated ginger
1 tsp. nutmeg
olive oil
black pepper


1. Preheat the oven to 400F.

2. Peel and slice the squash. Toss the guts (and/or roast the seeds…they’re good for you! 30% protein) and chop.

3. Place the pieces of squash in a broiler pan and cover liberally with olive oil and pepper, toss some salt on there too. Bake for about 40 minutes or until a knife can pierce them easily.

4. In a large pot over medium heat, add 2 Tbsp. of butter. Once the butter has stopped bubbling, add 2 Tbsp. of olive oil.

5. Add the onion, ginger and garlic. Cook until the onions are translucent and starting to lightly yellow, about 6 min. Add the nutmeg and stir. Cook for another 3 min.

6. Add the roasted butternut squash and stir. Let cook for about 5 min before stirring again. You should start to see carmelization coming on the bottom of the pan. Add the honey and let cook again for another 5 min.

7. Add about 1/2 cup the broth and deglaze the pot. Once all those nice brown bits are up from the bottom of the pot add the remaining broth. Bring to a boil and let cook for about 5 min at a low boil.

8. Turn off the heat and let cool for another 5 min.

9. Using a stick blender (or you can use a blender or food processor in small batches), puree the mixture until you have a nice smooth (or desired) texture. Return to heat and let simmer until you are ready to serve.

10. Garnish by adding the seeds on-top, green onion, croutons or a dash of nutmeg.

This soup was yummy with warm Ciabatta. We didn’t garnish it with anything…I did however end up adding more broth, mainly because I think my squash was much smaller than 4+pounds. The ginger flavor took over. I added broth and it solved the ginger overload.



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