Butternut Squash Soup

We are now officially in the “dead of winter.” Oh dear. All of a sudden, it’s no longer a “winter wonderland.” I have to say, after the holidays, I always want to just fast forward the next few months until we reach summer.

I am so over this cold weather already.

Until then, I think I’ll just try to make the best of winter and look on the bright side of things- one of those being butternut squash. There’s so many recipes you can make with this baby. My favorites are those that require minimal work *cough, cough* butternut squash soup 🙂


Butternut Squash Soup


1 medium-sized butternut squash

1 tbsp olive oil

1 large onion, chopped (or 2 leeks)

1/8 tsp dried ginger

1/8 tsp cayenne

3 cups chicken broth

1/2 cup water

salt and pepper to taste

Garnish: cilantro and/or chives


Preheat the oven to 425 degrees and cover a shallow baking sheet with foil. (Note: use a pan with sides- the squash releases liquid while roasting). Cut the butternut squash once horizontally and once vertically, so it’s cut into quarters. Remove its seeds and “guts”. Place the quarters face-down and peel-side up on the baking sheet. Roast in the oven for 1 hour.

Heat olive oil in a pot over low heat. Add onion, ginger and cayenne and sauté for 10 minutes. Add and stir in butternut squash, chicken broth, and water. Bring to a simmer and cook for 15 minutes. Puree with hand immersion blender. Add salt and pepper and top with cilantro and/or chives.


4 responses to this post.

  1. Love butternut squash soup! Your recipe looks really good.


  2. Posted by Jess on January 14, 2013 at 7:36 pm

    I made this!! Soooo yummy and warming. Thanks for posting!


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