Winter Squash Soup

Butternut squash is one of my favorite Fall ingredients.  There are so many ways to cook with it!  My favorite way to prepare it is to make soup.  Over the years, I’ve tried several different butternut squash soup recipes.  They have all turned out good, but some have definitely been better than others.  This was definitely one of the better ones, both because of the taste and ease of preparation.  The flavor is spot on, and this soup can be made in less than 45 minutes.  It’s great served as a first course, but alongside some crusty bread, croutons, or a salad, it can be a complete meal.  It also keeps very well in the fridge and makes excellent leftovers.  (I’m not normally a huge fan of leftovers, but I ate this soup 3 days in a row!)  The addition of canned pumpkin puree makes the soup very smooth and creamy.  The recipe calls for half-and-half, but I omitted it because it tasted great without it.  Enjoy!

Winter Squash Soup

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 2 cups chopped yellow onions (2 onions)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 ½ pounds butternut squash, peeled and cut into chunks
  • 4 cups chicken broth
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup half-and-half (optional)
  • Grated Gruyere cheese or croutons for serving (optional)

Directions

  1. Heat the butter and oil in a heavy-bottomed stockpot (such as a Dutch oven), add the onions, and cook over medium-low heat for 10 minutes, or until translucent.
  2. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper.  Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender.
  3. Process the mixture until smooth, using either an immersion blender or a food processor.  Return to the pot, add the half-and-half (if using), and heat slowly.  If the soup needs more flavor, add another teaspoon of salt.  Serve hot with garnishes (such as grated gruyere or croutons), if desired.

Serves: 4 as a main course, or 6-8 as a first course

Source: adapted from Barefoot in Paris Cookbook, by Ina Garten (Pg. 81)

Looking for other delicious soup recipes? Try these:

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2 Responses to “Winter Squash Soup”


  1. 1 kristineskitchen October 9, 2010 at 6:38 AM

    Butternut squash and pumpkin together in soup- sounds delicious! I’ll have to make this as soon as it feels like soup weather again.


  1. 1 Pumpkin Pecan Cupcakes « Cooking with Karen Trackback on October 9, 2010 at 11:46 AM

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