Butternut Squash Soup….check!

I made the soup. Finally. I’ve been planning on it all month (per my October goals) and it just hasn’t happened. Until tonight! It was a chilly and dreary fall evening…perfect for soup making.

I followed a recipe out of this gem:

This book is chock full of simple, tasty recipes, organized into categories like “No shop meals” and “Shortcut meals” and “30 minute meals.” It’s a great book for inspiration if nothing else. It provides a bunch of basic ideas for jazzing up simple ingredients.

Back to the butternut squash soup. First things first, you need a squash. The recipe calls for one that’s about 3 lbs.

Peel and seed it, then chop it into 1 inch (or so) cubes. Put them on a cookie sheet and drizzle with 2 Tbs. EVOO and 2 tsp. sea salt. Mix it up so that all the cubes get their fair share of goodness.

Slide the pan into the oven to roast for 30 minutes at 400 degrees. Half way through, turn the squash for even roasting.

While it’s in the oven, dice 1 medium sized yellow onion and 3 stalks of celery.

About 10 minutes from the end of squash roasting, put 1 Tbs butter, 1 Tbs EVOO, 1 tsp. salt, 1/8 tsp black pepper and your diced onions and celery in a stockpot and cook over medium heat.

After the squash is done, add it, 2 cups of water, and one 32 oz container of chicken stock to the pot. Bring it to a boil. Reduce the heat, cover it, and leave it alone for 30 minutes.

Remove it from the heat, and let it cool for 10ish minutes. Add it in batches to the blender and puree until smooth. Better yet, if you have an immersion blender, use that.


If you’re like me, and can’t eat a whole pot of squash soup by yourself, you’ll want to freeze some. Fill ziploc freezer bags a little over 1/2 full, and lay flat. They’ll freeze better and won’t take up as much space in your freezer.

Defrost, reheat, and enjoy homemade soup without all of the initial effort.

Butternut Squash Soup

You’ll need:

  • 1 3 lb butternut squash
  • 3 Tbs EVOO
  • 3 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1 Tbs butter
  • 1 yellow onion
  • 3 stalks celery
  • 1 32 oz container of soup stock

1. Peel and cube the squash. Toss it in 2 Tbs EVOO and 2 tsp sea salt and roast for 30 minutes.

2. In a stock pot, cook 1 diced onion and 3 stalks of celery (chopped) with 1 Tbs butter, 1 Tbs EVOO, 1 tsp sea salt, and 1/8 tsp. black pepper.

3. After 10 minutes, add squash, 2 cups of water, and 1 32 oz container of chicken stock.

4. Bring to a boil, then simmer for 30 minutes.

5. Allow to cool, then puree in the blender.

In this soup making venture, I decided that I think I’m more of a stew person. I like my soups/stews to have some substance to them. This was a very, very flavorful soup, I just prefer something else, not just a soup base. I like veggie chunks, and noodles, and meatballs, and beans, and… You get the idea.

I wanna know: What kind of soups do you like? Cream soups? Stews? Chilis? Pureed soups?

4 thoughts on “Butternut Squash Soup….check!

  1. Get an immersion blender! They’re small – so they don’t take up a lot of space – wash up easily – unlike your blender – and you don’t have to take the goodness out of the pan! Mine is quickly making its way to the top of my “favorite gifts of all time” list.

  2. I had an amazing Dilled Carrot Soup at the Cheyenne Mtn Resort where Eric works. It’s on my list to find a recipe for this. I didn’t think about roasting the carrots but that might be the way to go. Just bought a butternut squash and I’m going to try your recipe this weekend.

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