Simple Butternut Squash Soup

Sweater weather. I love it! Mid-October is the perfect month to cozy up in a big wool sweater, dust off your equestrian boots and eat a hearty bowl of simple butternut squash soup. I'm sure you have seen lots of fresh squash lining the stalls at the farmer's market, and this recipe is a perfect way to showcase it's sweet creaminess.

I opted to grate some fresh ginger into this particular batch, as it adds a lightness and punch to an otherwise soft and mellow dish. The juice of one lemon also works well in offering a counter-balance! Or you can go simply plain and delicious and just add black pepper. No matter how you dice it, it will definitely taste like a bowl of warm coziness! 

Simple Butternut Squash Soup


- 1 medium yellow onion, diced
- 2 garlic cloves, diced
- 2 tbsp salted butter
- 3 lb butternut squash, peeled, de-seeded, and diced into 1-inch size pieces
- 1 and 1/2 cups low sodium broth (or more, depending on how you like your soups)
- salt and pepper to taste
- grated fresh ginger, about 2-inch size piece (optional)


1. In a large pot, melt the butter over medium heat. Add the onions and garlic and stir until they become translucent. Add the butternut squash cubes and the broth, and cover. Allow it to simmer until the squash is softened, about 20 minutes.
2. Remove from heat and add grated ginger. In two batches, process the mixture in a food processor or blender (or use an immersion blender) until it becomes creamy and free of chunks. Return the soup to the pot and re-heat over medium heat until small bubbles form on the surface.
3. Add more broth if needed, and adjust the seasonings if needed.
4. Serve immediately, or make it ahead of time and keep in the fridge until you are ready to heat it up.

Curl up with a blanket and a big bowl of this soup, and add a crusty piece of french bread! Yum!

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Keep the pot simmeringwith Cocoa Bean, The Vegetable!

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