Soup Season

It is October 29th and for some bizarre reason it is 65 degrees out today. It is blazing hot in my house right now. But it wasn’t the other day! And I was finally able to make my butternut squash soup again. This recipe was inspired by Shaye Elliot’s Lentil Soup. Google her. For realz.

Our garden had several “volunteer” Butternut Squash plants this year, so we have an abundance! These were the Waltham Squash Variety. You can order those here. We purchased ours at the local Comstock Ferre (such a fun family trip!)


These were the first squash we had show up. Such a beautiful plant. Drought resistant, thank goodness, because this summer was hot and dry!

We planted five and had another six or seven plants show up! And our bees pollinated like crazy.


Here is the first harvest. I did harvest several more which were still a little green before the cold set in. Needless to say, we will be eating a lot of squash this winter.  This awesome soup recipe is one way we really enjoy this winter bounty.  I will occasionally throw in an apple or two if there are some lying around.  I did try adding a little sugar pumpkin but that was a little too starchy for my families liking. We won’t do that again.


Butternut Squash Soup –1 hour prep time


Three medium sized Butternut squash, roasted.

3 Quarts of stock (chicken or vegetable – I have used both)

1 stick butter

1 cup olive oil

I large yellow onion

1 shallot or clove of garlic

(an Apple or two – optional)

3 Tablespoons fresh rosemary chopped fine

3 Tablespoons fresh thyme off the stem

Dash of red pepper flakes

1 Tablespoon sea salt

1 Tablespoon black pepper

The Day before

Roast butternut squash face down on an oiled pan – I do them on my grill, they get a nice smoky flavor. Don’t mind the char, it adds nice flavor to the soup. Leave on the counter overnight to cool and sweat. This makes is so much easier to get the skins off the squash.

The Day of Soup

Peel the skins off of the squash, fork mash the squash.

Slice onions and shallots/garlic

Melt stick of butter in the olive oil on the lowest heat possible, you don’t want to scald the butter. Once melted add the sliced onions and shallots. Sweat these, until translucent, then increase the heat to medium heat. As the onions begin to caramelize add the thyme and rosemary and stir in to coat the herbs with oils. Add salt and pepper and red pepper flakes. Once you can smell the thyme and rosemary then add two quarts of the stock and bring to a simmer. Then add the squash and mix, (apple if you are using it) it will be lumpy.

It will come to a boil quickly, lower and simmer for about 20 minutes. Cut the soup off at this point and let it cool.  If you have an immersion blender use that to blend the soup into creamy texture, otherwise ladle into blender and “liquefy”.  Add extra stock as necessary to bring the soup to the consistency you like. When you go to re-heat the soup it will be filled with air so COVER the pan because the bubbling and popping is HOT. (Ask me how I know this LOL). I serve with a dollop of sour cream on top and some crusty bread with a green  salad on the side.

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