Butternut Squash Soup ~ Recipe

Butternut Squash Soup

A great idea for any lunch or dinner that’s savory and smooth and good for all occasions not just for the season.  We need a little squash in our daily lives.   Not only does butternut squash soup taste so good but it’s actually a super fruit that offers tons of health benefits such as…

Rich in antioxidants, beta carotene, and dietary fiber this member of the gourd family packs a punch against such diseases like heart disease and a friend in the fight against breast cancer.

This recipe is brought to us by our friends from “1001recipe.com”.   Try it out and enjoy!

Main Ingredients:

Butternut squash: 4 Baby Butternut squash or 1 large ( about 6 cups)
Chicken bouillon : 5 cubes or single packages
Onion: 1 medium
Olive Oil: 1 tbsp
Cream: 1/2 cup*
Water: 4 cups**
Nutmeg: (optional)
Parsley: to garnish (optional)
Garlic toast : (optional)


1. Wash and cut the butternut squash(s) in half

2. Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash.

3. In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.

4. Bring to boil and cook for 30 minutes or until squash is tender.

5. Puree squash mixture in a blender batches until smooth and then return to saucepan.

6. Before serving, add cream and heat through. Do not allow to boil.

7. Garnish with parsley and serve with garlic toast.


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