Dinner From the Garden: Butternut Squash Soup

I can’t say I had ever eaten butternut squash in my life until my husband bought himself a soup cook-book and began experimenting. Our favorite new recipe quickly became butternut squash soup. It is almost indescribably good, but let me try:  Both savory and sweet, it is pure, golden warmth. It is also surprisingly simple to make, though you will need about an hour to make it.

If you grow your own butternut squash, which is also not too difficult if you have the space, then it is also very cheaply made! Along with a bunch of other goodies my grandpa gave me recently, we transported about 10 butternut squashes from his garden when we traveled back from a recent trip to see family. Our favorite soup will be on the menu for several months!

Since we first discovered butternut squash, I have come to really enjoy three butternut squash recipes so far. Two are soups and the other is a baked veggies over pasta sort of thing. Both soups are fantastic with a side salad and a yummy, crusty bread—the bread is really good for soaking up the last of the soup. Here are the soup recipes:

Soup 1

Render the squash: peel it, scoop out the seeds, and chop it into 1 inch pieces.

Peel and chop the potatoes into 1 inch pieces (2 cups).

Sauté 1 large, minced onion in olive oil or butter in a large pot.

Add the squash, potatoes, 1 teaspoon of paprika, and 1 ½ quarts of chicken broth. Bring to a boil and then simmer for 30 minutes or so. Ensure that all the vegetables are quite soft.


Carefully pour the hot mixture into a blender and blend until smooth.

If you like, add a little cream to each bowl of soup. Salt and pepper to taste.

Soup 2

Chop 2 medium onions. Sauté them in a large pot until it is soft.

Peel, seed, and chop 2 apples.

Render the squash: peel it, scoop out the seeds, and chop it into cubes.

Add 1 quart of chicken broth to the onion. Add the apples and squash. Bring it to a boil; then reduce the heat, cover, and simmer until the squash and apples are tender (about 30 minutes).

Carefully pour the hot mixture into a blender and blend until smooth.

Salt and pepper to taste.

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