Tuesday, October 26, 2010

Creamy Squash Soup

I served this soup along with the Pesto-Ricotta Quiche tonight. I loved the combo! I just LOVE LOVE LOVE squash and sweet potatoes so anything recipe with those things will make me happy. You could always add a sweet potato to this recipe or try using a different kind of squash.

This is how I cooked the butternut: washed the skin, made a few airways by stabbing it with a knife, placed it in a glass dish and baked it at 400 degrees F for about an hour. Once it cooled, I cut it, removed the seeds and skinned it.
Creamy Squash Soup
  • 2 cups cooked squash
  • 1/2 cup chopped onions
  • 1 tablespoon chopped garlic
  • 2 cups chicken broth/stock
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup cream
  • croutons, for garnish

Saute the onion and garlic in a a little olive oil until golden brown.
In a soup pot, combine pumpkin, sauteed onions, broth, salt and butter. Simmer over medium heat for 5-10 minutes allowing flavors to blend.

Allow to cool down for 10 minutes before throwing it all in the blender/food processor. Add cream and blend until smooth. If you don't like the thickness, slowly add chicken broth, a little at a time until desired result.

Pour into bowls. I drizzled cream and croutons for the garnish. My hubby added cracked black pepper.


  1. hey thanks Junes! I was just thinking the other day butternut squash soup would be nice. :) About how many people would this serve? -Rebecca

  2. oh good Q- about 4-5 people

  3. you make the most amazing things. This looks SO good.

  4. I am making some right now! I have so much squash from the CSA :) Thinking about adding apples and a bit of white wine due to a recipe I found in vegetarian times. I'll let you know how it turns out! Hopefully 1/2 as good as yours looks!