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Butternut Squash Soup

Submitted by Perri Black
Adapted from Simply Soup: Seasonal Recipes for Delicious Soups, by Kate McMillan

Ingredients

  • 1 butternut squash about 2 lb
  • 3 T olive oil any cooking oil will do
  • salt
  • pepper
  • 2 T butter
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 c vegetable or chicken stock
  • 1-2 c sweet cider or apple juice, to taste
  • heavy cream or sour cream (optional)

Instructions

  • (This step is optional – you can skip it and move directly to Step 2.) Roasting makes the squash a bit sweeter and enhances the flavor). Roast squash: Preheat oven to 400o. Toss diced squash with the olive oil until it is coated. Line a flat baking sheet with foil, spread diced squash in pan in a single layer (you might need two pans) making sure it is not overcrowded. Sprinkle with salt and pepper. Roast squash in oven until tender – about 25 minutes.
  • Melt butter in large pot. Add onions and garlic and fry for 5 minutes. Add squash – if it hasn’t been roasted fry it for a few minutes with the other vegetables. Add broth and cider and bring to a boil. Reduce heat to low and simmer 20 – 30 minutes until squash is tender. Remove from heat and let cool slightly.
  • Working in batches, blend the soup in a blender. You can also use a handheld blender or potato masher and blend it in the pot. The texture will be chunkier but it will taste the same
  • Reheat the soup and add salt and pepper to taste. Serve soup hot and pour a little cream or sour cream into each bowl (optional) before serving.