Butternut Squash Soup

The butternut is the squash with a booty.  It has a long body that ends in a big round bum that makes it easy to distinguish from other squash.   Its rich orange flesh is perfect for roasting, grilling, pan frying or making soup out of.  This soup takes very little time or effort to make, and is delightfully rich and creamy.

Peel and cube one butternut squash (To do this, I cut the bum from the body, sit the body down on a cutting board and peel it.  Then I can deal with the round portion of the squash that has seeds to remove etc)

Saute in butter or olive oil one large diced onion and 6 cloves of garlic in a large soup pot.

Add in the cubed butternut squash. Saute until the squash pieces start to caramelize a bit.  If you would like to at this point, I sometimes add in some curry powder to make a curried squash soup.

Add cracked black pepper to taste, stir it all up.

Add enough chicken stock to cover the contents of the pot by half an inch or so.

Turn down the heat and let everything simmer until the squash is soft.

Mash the contents of the pot with a potato masher, or blend using an immersion blender (careful not to splash hot soup on yourself)

The soup is now ready to eat!!  You can choose to add some milk, heavy cream, coconut milk, or sour cream in upon serving to adjust the soup’s texture to your liking.


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