EZ Butternut Squash Soup

"Fun Family Meal" construction paper and colored pencil

I tried butternut squash soup at a restaurant in New Hampshire many years ago and just thought is was the BEST.  I used bits and pieces of a few different recipes to try and recreate the smooth, sweet-and-savory, uncomplicated flavor that I enjoyed so much.  Miraculously it worked!  It is really a soup your whole family should like unless you have kids like mine who are impossibly picky!  I made it last night for supper  along with hot-dog shaped hamburgers (cooked under the broiler), left-over whole wheat hot-dog rolls and green beans.  Try just the soup or the whole meal!

Ingredients…

  • Medium butternut squash
  • 1 T butter
  • 1 T olive oil
  • Large onion
  • 3 cups of water
  • 1 cup milk
  • 5 chicken bullions (1 cup broth size)
  • 1 t of paprika
  • 1 t honey (more or less to taste)
  • ¼ t pepper (more or less to taste)
Directions…
  1. Cut squash in half.  This can be the most challenged part because they are so tough – try piercing and plunging with the knife tip and then rotating the knife down.
  2. Scoop out the seeds and strings with a spoon, place in a (foil lined) lightly oiled pan face-down, and into a 425 degree oven for 45 minutes.
  3. Chop onion and sauté in a 4 quart pot with butter and olive oil until soft and lightly brown.
  4. Remove squash from oven and let cool slightly, then scoop out flesh from one half of squash and add to blender along with onions and 1 cup of water, blend until smooth, transfer mixture back into 4 quart pot.
  5. Scoop out second half of squash and add to blender along with 1 cup of water, blend until smooth, transfer back to pot.
  6. To the pot add remaining water, milk, bouillon cubes, and paprika.
  7. Bring to boil and let simmer for 5 minutes, add honey and pepper to taste.

Ann

I'm a practical mom inspired by nature & I enjoy sharing ideas that encourage kids' innate curiosity & creativity. Interested in subscribing? Check out the blue box at the top of my sidebar. I'm also a wannabe author/illustrator & product designer by day. Let's connect! doodlesandjots@hotmail.com. If you purchase through my Amazon links I get a small commission at no additional cost to you (thanks for supporting Doodles and Jots)! And remember to always credit your source here & elsewhere on the internet.

12 comments

  1. I adore today’s art piece, and I just LOOOVE squash. I might have to make this recipe soon! (I happen to have a huge butternut squash siting near me right now.)

  2. SOUNDS DELICIOUS. IT’S ACTUALLY THE BASIC SOUP MAKING RECIPE I LEARNED YEARS AGO FROM A FRENCH COOKBOOK, BROWNING THE ONIONS IN BUTTER OR OLIVE OIL AND BLENDING ALL TOGETHER WITH THE COOKED VEGETABLE, THE STOCK (WHICH CAN BE VEGETARIAN, USING ONLY WATER ALSO DELICIOUS) MILK, SALT AND PEPPER. IT’S A RECIPE THAT CAN BE USED WITH OTHER VEGETABLES AS WELL. I ALWAYS BOILED THEM SO ROASTING THE SQUASH IS NEW TO ME. ITS A GREAT IDEA. SAVES ALL THAT DIFFICULT CUTTING.

    • I suppose you could also use vegetable stock/bullion & boiling might be the way to go if you don’t have 45 minutes to roast and then of course you could use the broth; one thing you can’t do is buy this soup in the soup aisle – I’ve tried – it takes like cream-of-paper!

  3. Thank you for posting this! I’m definitely giving it a try. It’s one of my goals to start cooking more using local produce, for taste and health.

    I often do the same, I look at a number of different recipes and then come up with my own. Every slow cooker creation has been a little of this recipe and a little of that.

    • I’m glad you like & thanks for stopping by : ) Do you have some of your slow cooker creations on your site?

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