Butternut Squash Soup

Say bye-bye to winter with this easy to make soup!
(Recipe adapted from SeriousEats.com)


  • 3/4 tablespoons olive oil
  • 1.5 pounds cut and cleaned butternut squash (usually sold like this)
  • 1/2 large sweet onion, cut into chunks or rings
  • 1/2 head garlic, cloves separated and peeled
  • 1 3/4 cups stock, divided
  • Salt and pepper
  • 1 or 2 tablespoons heavy cream (optional)

Preheat oven to 350°F. Toss squash, onion and garlic cloves with olive oil; spread on glass baking dish and pour 1/2 cup stock over the top. Sprinkle with 1/2 teaspoon salt. Bake at 350ºF for about 1 hour or until fairly soft and a little caramelized-looking; check on the pan every 30 minutes (if necessary, add additional liquid to keep it from scorching to the bottom of the pan and stir). Add squash, garlic, onion, and any liquid from baking dish into a large pot. Add remainder stock, salt, and pepper to the pot, and cook over medium-low heat for at least 20 minutes. Purée all ingredients in a blender. Add back to pot, stir in cream and adjust salt and pepper to taste.

I waited over two weeks to eat this (refrigerated it) and it still tasted pretty good! This recipe makes 3.5 cups soup, which is too much for one person, but is a great side dish or snack.

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